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Low-Carb Chicken Greek Bowl With Tzatziki

Low-Carb & Keto Greek Chicken Bowls

  • Author: Alex & Lauren Lester
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Main
  • Method: Cast-Iron
  • Cuisine: Greek
  • Diet: Gluten Free


Combining all the benefits of the Mediterranean diet and Keto diet in one dish, these low-carb Greek chicken salad bowls with Tzatziki dressing and feta are super easy to make and are great for lunch or dinner. Recipe from Cast Iron Keto cookbook by Alex & Lauren Lester, read the review below!



Greek Chicken

1 lb (455 g) boneless, skinless chicken breast, cut into 1-inch (2.5-cm) cubes

3 tbsp (45 ml) olive oil

2 tbsp (30 ml) lemon juice

1 tbsp (15 ml) red wine vinegar

1 tbsp (3 g) Greek seasoning (see notes below)

1⁄4 tsp sea salt

Tzatziki sauce

8 oz (224 g) full-fat plain Greek yoghurt

1⁄2 medium Persian cucumber, grated

2 cloves garlic, grated

Zest of 1 medium lemon

1 tbsp (15 ml) fresh lemon juice

2 tbsp (8 g) minced fresh dill

Sea salt, as needed

Black pepper, as needed

Red Wine Vinegar Dressing

3 tbsp (45 ml) olive oil

1 tbsp (15 ml) red wine vinegar

1 tsp minced fresh oregano

Sea salt, to taste

Salad Toppings

1 large Persian cucumber, diced

1 cup (150 g) cherry tomatoes, halved

1⁄2 cup (58 g) thinly sliced red onion

1⁄3 cup (33 g) pitted Kalamata olives

4 oz (112 g) feta cheese, crumbled


  • 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.


You can buy ready-made Greek seasoning like this or this one  (more exy but a nicer brand in my opinion). You can also make your own by mixing salt, pepper, dried oregano, dried thyme or rosemary, garlic powder, paprika and cinnamon.

Cooking times above don’t include the time for marinating the chicken which can be anywhere between 10-15 minutes and overnight. The longer you leave it, the more flavour it will have.


  • Serving Size: 1 bowl with 100-120 g / 3-4 oz chicken
  • Calories: 496
  • Sugar: 6.5 g
  • Sodium: 1022.8 mg
  • Fat: 32.3 g
  • Saturated Fat: 9.4 g
  • Carbohydrates: 12.6 g
  • Fiber: 2.3 g
  • Protein: 40.4 g
  • Cholesterol: 170 mg
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