Combining all the benefits of the Mediterranean diet and keto diet in one dish, these low-carb Greek chicken bowls are bursting with color, flavor, and nutrients. Skillet-grilled seasoned chicken is paired with Greek salad staples—tomatoes, cucumbers, onions, olives, and feta cheese—served with a side of refreshing, garlicky tzatziki sauce. It’s a simple yet satiating, nutritious chicken salad bowl that’s perfect for lunch (at home or in the office) or as a quick and easy weeknight dinner.
Why This Recipe Works
If you’re looking for tasty keto or low-carb recipes, this Greek chicken bowl of goodness is a must-try. It delivers easy, quick, and nutritious meals while delivering 100% flavor.
You’ve got protein, healthy fats, and just enough veg to boost vitamins, antioxidants, and fibre while keeping the carb count low. Plus, it’s great for meal prep—you can get every element ready ahead of time and store in the fridge for a few days.
If you like this recipe, check out these chicken bowl ideas, my chicken rice bowls (which you can make with cauliflower rice) ), or these other easy weeknight dinner ideas.
Video: How To Make Greek Chicken Salad Bowl
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Ingredients
Greek Chicken
- 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
Tzatziki sauce
- 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
Red Wine Vinegar Dressing
- 3 tablespoons olive oil (45 ml)
- 1 tablespoons red wine vinegar
- 1 teaspoon fresh oregano minced
- Sea salt to taste
Salad Toppings
- 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
- 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.
- 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.
- 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).
- To make the red wine vinegar dressing, whisk together the oil, vinegar, oregano, and salt in a small bowl.
- 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.
Notes
- Greek Seasoning: You can buy ready-made Greek seasoning or make your own by mixing salt, pepper, dried oregano, dried thyme or rosemary, garlic powder, paprika, and cinnamon. Lemon zest (dried or fresh) is always a great touch.
- Chicken: You can also swap in homemade shredded chicken.
- Marinating Time: Cooking times above don’t include marinating, which can be anywhere between 10-15 minutes and overnight. The longer you marinate, the more flavour the chicken will have.
Nutrition
This recipe is from Cast Iron Keto cookbook by Alex and Lauren Lester, reprinted with permission from Page Street Publishing Co. 2020. Photo credit: Lauren Lester.
More Low-Carb & Keto Recipes
- Keto Burgers Buns (Gluten-Free, Grain-Free)
- Keto Spaghetti Squash & Shrimp Bake
- Fluffy Keto Pancakes With Coconut Flour & Cream Cheese
- Paleo & Keto St. Louis Gooey Butter Cake
I have made this recipe so many times! It is so good and doesn’t really take that long at all to pull off. Thank you for sharing this. It is my go to when I want something healthy and super yummy!!!
Thanks, Jana. It’s definitely a reader favourite. Super simple, yummy and healthy – what’s not to love?
I make this so much I don’t even need to look at the recipe anymore lol my 9 year old son loves it so much he sis did he could only eat 1 thing the rest of his life it would be this! Lol
Will make it again, thanks!
Do yourself a favor and make the tzatziki! It’s simply amazing. Even with the prep, I found this recipe to be quick and easy with huge payoff at the table. My sons took everything from the bowl and wrapped it in pita while I served mine atop greens for a little extra bulk. Definitely a keeper in our house!!
This recipe is divine! I can’t even say what one thing drew me to it. I think it was the combination of everything together. It has so much flavor. It’s just so good and it’s so easy to make. I love it. I’ve made it twice in one week!
So delicious and healthy, thank you so much! Loved the home made Tzatziki and my husband did too!
Thanks 🙂
Love this recipe! Easy and delicious – I’ve made it several times for lunch guests and have always gotten rave reviews. This was a great meal to make for my family, as it is adaptable for my daughter & son-in-law who are vegans. I just marinated tofu in place of the chicken & omitted the feta (or I have found vegan feta cheese). Will make again & again!
Wonderful and just what I was looking for in a recipe! I set all my ingredients on top of a bed of fresh spinach!
Thanks, Jessie. Bed of spinach is a great base.
The chicken had great flavor! I loved all the sides as well just left out olives cause I don’t like them, but I added fresh spinach and rice and it was perfect!
This is so doggone delicious! I’ve been making it twice a month because my grown kids request it for our weekly dinners!
Thanks, Jessi! Doggone is such a great description 🙂
Delish! Even my husband and teenage son enjoyed! Next time I may serve with riced cauliflower for a little more bulk for the men. I already had tzatzki so I served that instead of making it myself. I also brushed the tomatoes with the dressing and put under the broiler for a few minutes. Will definitely make this again!
Thanks, Rebecca. Love the idea of roasted tomatoes in this xo
So good! Do yourself a favor & prep extra, you’ll be so glad you did. I could eat this every day.
It was very flavorful and I didn’t even make the red wine vinegar dressing, just the tzatziki sauce, and it’s still tasted great! (I did about a 3 1/2 hour marinade.)
I definitely recommend using a food processor or an additional person for the slicing, chopping, grating, etc.! I doubled the tzatziki sauce recipe so that I could use all of my fresh dill from those packages from Trader Joe’s, and that worked nicely to have more sauce. Thanks for the recipe!
This greek chicken bowl was the best recipe i’ve ever made! i only marinated the chicken for only 35 minutes and it came out amazing. i chopped my red onion up very small instead of big slices. i made my own greek seasoning (oregano, garlic powder, onion powder, basil leaves, black pepper, salt, and a dash of cinnamon and thyme) and used that to marinate the chicken. i also used boars head tzatiki sauce so i didn’t have to make it. i also added garlic olive oil banza rice. so delicious.
“Salt and pepper to taste” is appropriate for adding to a completed dish, but it is not useful when it comes to a recipe. The initial recipe should include a specific amount of salt and or pepper, which can then be adjusted if a person chooses to make a recipe the second time. “As needed” doesn’t give a starting point: 1/4 t, 1/2 t, a pinch? Every recipe should specify a starting point from which a cook can adjust in future iterations.
Also, prep time should always include the time it takes to halve, slice, dice, zest, grate, and mince. Otherwise, the “prep time” isn’t close to accurate and should be omitted. Despite these shortcomings in the recipe, the finished product (which I chose to make sans salt, since I choose not to guess) was lovely.
You want “salt and pepper to taste” to be replaced with a specific amount of salt and pepper that you can adjust… to taste? You should always be tasting as you go, that’s all. Also, prep time is arbitrary because it’s different for everyone. These aren’t “shortcomings” in the recipe, these are just nitpicky personal preferences that you should’ve just kept to yourself. Just make the food, Traci.
Love it! We are on a low sodium and carbohydrate diet, so no specific salt amount is necessary and the veggies are good for us to eat lots. I plan on using rotisserie chicken as I always have that in freezer. I plan on marinating the chicken after I’ve cut it in smaller pieces. Do you think 2-4 hours is enough since meat will not be started from raw? I do plan on heating the chicken with the marinade, tho. Then onto the finish line with the veggies.