Low Carb Greek Chicken Bowls


Vegetarian Gluten free


  • 1 pint Cherry tomatoes

  • 1 Cucumber

  • 1 tbsp Dill

  • 3 cloves Garlic

  • 2 tbsp Garlic

  • 2 tbsp Marjoram

  • 1/2 cup Red onion


  • 5/16 cup Lemon juice

  • 1 Tbps. lemon juice

Baking & Spices

  • 1/2 tsp Pepper

  • 1 tsp Salt

Oils & Vinegars

  • 1/2 cup Olive oil

  • 2 tbsp Red wine vinegar


  • 1 Feta cheese

  • 1 Greek yogurt, Nonfat Plain

  • 1 cup Greek yogurt, Nonfat Plain

  1. Combine all of the marinade ingredients in a gallon ziploc bag, and added the cubed chicken breasts.

  2. Seal the bag, shake to coat the chicken, and marinate at least 20 minutes, or as long as overnight.

  3. Remove the chicken pieces from a marinade and cook in a large skillet with olive oil over medium-high heat for 3-4 minutes on each side. (Alternatively, you can cook the pieces in an air fryer for 11 minutes at 425 for less mess)

  4. Let chicken pieces rest for a few minutes before adding them to the greek bowls.

  5. To make the cucumber salad: combine all sliced salad ingredients and toss to combine.

  6. To make the tzatziki: whisk all the tzatziki ingredients.

  7. To serve, place the chicken, cucumber salad, tzatziki, and feta cheese in a bowl & enjoy!

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