Low-Carb Greek Chicken Bowls with Tzatziki

Greek Chicken Bowls At A Glance

• ⏱ Ready In: 30 minutes (plus marinating time)
• 🍽 Serves: 4
• 🌱 Diet: Low-Carb, Keto, Gluten-Free
• 💪 Nutrition Highlights: 35g protein and only 9g net carbs per serving
• 🥕 Main Ingredients: Chicken breast, cucumber, tomatoes, olive, feta, Greek yogurt, lemon, garlic
• 🔥 Flavor Profile: Bright, garlicky, and salty-savory with a cool tzatziki finish
• 🧊 Meal-Prep Friendly: Keeps 4 days in the fridge — assemble fresh, store components separately
• Best Served With: Warm pita, cauliflower rice, or straight up with a fork

This is genuinely one of the recipes I get asked about most — it’s near-5 stars from over 20 ratings, and readers keep coming back to tell me it’s on repeat in their house. The formula is simple: marinated chicken cooked hot and fast in a skillet, piled onto a Greek-salad base of cucumber, tomato, red onion, olives, and feta, then finished with a spoonful of cool, garlicky tzatziki. It’s the kind of bowl that tastes like more effort than it is, and the chicken takes minutes to cook once it’s marinated, and everything else is just chopping.

What I love most is how adaptable it is. Short on time? A 30-minute marinade still works. Meal-prepping for the week? Keep the components separate and it holds beautifully for days. A few readers have swapped in rotisserie chicken when they’re really pressed for time, and it’s just as good.

Here’s what you’ll need for these Greek chicken bowls. Find the full measurements in the recipe card below.

For the chicken

• Chicken breast — cut into cubes so it cooks fast and marinates evenly
• Olive oil, lemon juice, red wine vinegar — the marinade base; the acid keeps the chicken tender
• Greek seasoning — store-bought works, or mix your own (see Recipe Tips below)

For the tzatziki

• Full-fat Greek yogurt — the base; love full-fat for this particular recipe as it makes it very creamy, but you can use low-fat if you want
• Cucumber — grated and gently squeezed of excess water
• Garlic, lemon zest, fresh dill — this trio is what makes tzatziki taste like tzatziki

For the bowl

• Cucumber, cherry tomatoes, red onion, Kalamata olives, feta — the classic Greek salad lineup
• Red wine vinegar dressing — a simple oil-and-vinegar dressing to tie everything together

How To Make Greek Chicken Bowls

Find the full recipe and nutrition info below. Here’s a quick walkthrough with step photos.

• Save

• Marinate the chicken in oil, lemon juice, vinegar, and Greek seasoning — 30 minutes minimum, or overnight if you want more flavor to really soak in.
• While it marinates, make the tzatziki: stir together yogurt, grated cucumber, garlic, lemon zest, lemon juice, and dill. Pop it in the fridge to chill.
• Sear the chicken in a hot cast-iron skillet, 3–4 minutes per side, until cooked through.
• Whisk together the simple oil and red wine vinegar dressing.
• Build the bowls: chicken first, then cucumber, tomatoes, onion, olives, and feta. Drizzle with the dressing and finish with a generous spoonful of tzatziki.

Video: How To Make Greek Chicken Bowls

Recipe Tips

• Marinate longer if you can. 30 minutes works in a pinch, but readers (and I) agree it’s even better with a few hours or overnight in the fridge.
• Make your own Greek seasoning if you don’t have a store-bought blend — salt, pepper, dried oregano, dried thyme or rosemary, garlic powder, paprika, and a little cinnamon does the trick.
• No cast iron? No problem. Any heavy skillet that gets properly hot will give you the same seared edges.
• Short on time? Use rotisserie chicken. A few readers do this and say it’s still a favorite — just skip straight to warming it through with the marinade flavors mixed in, or toss it with a little of the dressing.
• Want more bulk? Serve over a bed of spinach or cauliflower rice — a couple of readers do this to stretch the bowl into a bigger meal.

“It is so good and doesn’t really take that long at all to pull off… It is my go-to when I want something healthy and super yummy!” – Jana Busch, blog reader

Serving Suggestions

I usually eat this straight out of the bowl with a fork, but if you want to turn it into more of a wrap situation, warm pita is fantastic for scooping everything up — a few readers do exactly that, and their kids love it that way too. If you’re meal-prepping, keep the tzatziki and dressing in separate containers and assemble just before eating so nothing gets soggy. It’s also a great one to bring to a lunch potluck since it holds up well at room temperature for a couple of hours.