Low-Carb Greek Chicken Bowls
Ingredients:
Chicken
- 1.5 lb Boneless Skinless Chicken Breasts cubed
- 3 tbsp Olive Oil
- 2 tbsp Lemon Juice
- 1 tbsp Red Wine Vinegar
- 1 tbsp Dried Oregano
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- .5 tsp Sea Salt
- .25 tsp Ground Black Pepper
Greek Salsa
- 1 Cucumbers diced
- 1 c Cherry Tomatoes halved
- .5 c Red Onions diced
- .33 c Kalamata Olives sliced
- 3 tbsp Olive Oil
- 1 tbsp Red Wine Vinegar
- 1 tsp Dried Oregano
- 4 oz Feta Cheese
- .25 tsp Sea Salt or more to taste
Tzatziki
- 8 oz Greek Yogurt
- .5 Cucumbers minced or shredded
- 2 cloves Garlic minced or pressed
- 1 tbsp Lemon Zest
- 2 tbsp Fresh Dill minced
- .25 tsp Sea Salt
- .125 tsp Ground Black Pepper
Instructions:
- Cut the chicken into 1-inch cubes. Place in a sealable container with the remaining marinade ingredients. Toss to coat. Let the chicken marinate for at least 30 minutes.
- While the chicken is marinating make the salsa by dicing the cucumber, halving the tomatoes, and dicing the onion. Place into a medium bowl with the olives and toss with olive oil, vinegar, and oregano. Gently stir in the feta cheese. Taste for salt and add more if needed.
- For the Tzatziki combine the yogurt with the minced cucumber, minced garlic, lemon zest and juice, and dill in a medium bowl. Season with salt and pepper to your taste.
- Once the chicken has marinated heat a large skillet over medium-high heat. Add the chicken along with the marinade in a single layer. Cook 4 minutes per side or until each side is golden and the chicken is cooked through. Remove from pan and set aside.
- To serve, divide the chicken into four servings. Layer in the salsa and top with Tzatziki. These bowls will keep for 4-5 days in the refrigerator. Serves with cauliflower rice.
Nutrition
Calories: 577kcal | Carbohydrates: 13g | Protein: 47g | Fat: 36g | Saturated Fat: 8g | Cholesterol: 136mg | Sodium: 1626mg | Potassium: 1028mg | Fiber: 3g | Sugar: 6g | Vitamin A: 595IU | Vitamin C: 21mg | Calcium: 279mg | Iron: 2.1mg
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