Low-Carb & Keto Greek Chicken Bowls

🧂 Ingredients

• 1 lb. chicken breast

  boneless, skinless, cut into 1-inch (2.5-cm) cubes (455 g)
• 3 tablespoons olive oil

  (45 ml)
• 2 tablespoons lemon juice
• 1 tablespoon red wine vinegar
• 1 tablespoon Greek seasoning (see notes below)
• 1/4 teaspoon sea salt
• 8 oz. Greek yoghurt

  plain, full-fat (224 g)
• 1/2 medium Persian cucumber

  grated
• 2 cloves garlic

  grated
• Zest of 1 medium lemon
• 1 tablespoon fresh lemon juice
• 2 tablespoons fresh dill

  minced
• Sea salt

  as needed
• Black pepper

  as needed
• 3 tablespoons olive oil

  (45 ml)
• 1 tablespoons red wine vinegar
• 1 teaspoon fresh oregano

  minced
• Sea salt

  to taste
• 1 large Persian cucumber

  diced
• 1 cup cherry tomatoes

  halved
• 1/2 cup red onion

  thinly sliced
• 1/3 cup Kalamata olives

  pitted
• 4 oz. feta cheese

  crumbled

Instructions

• 1 To make the chicken, combine the chicken, oil, lemon juice, vinegar, Greek
  seasoning, and salt in a sealable container. Marinate the chicken in the
  refrigerator for 30 minutes or up to overnight.
• 2 To make the tzatziki, stir together the yoghurt, cucumber, garlic, lemon zest,
  lemon juice, dill, salt, and black pepper in a medium bowl. Refrigerate the
  tzatziki until you are ready to serve.
• 3 Heat a 10-inch (25-cm) or larger cast-iron skillet over medium-high heat. Add
  the chicken and marinade to the skillet. Cook the chicken for 3 to 4 minutes per
  side, until it is brown and its internal temperature reaches 165°F (74°C).
• 4 To make the red wine vinegar dressing, whisk together the oil, vinegar, oregano,
  and salt in a small bowl.
• 5 To assemble the bowls, divide the chicken among four individual serving bowls.
  Top the chicken with the cucumber, tomatoes, onion, olives, and feta cheese.
  Pour the red wine vinegar dressing over the bowls and top each bowl with the
  tzatziki just before serving.

Nutrition Info