Easy to make Greek Chicken Bowl recipe which tastes great and is Keto, Low Carb and gluten free! A great lunch option with onions, tomatoes, olives, cucumber and whatever else you want to add to it!
So today we are going Greek! Since my trip to Greece a few years ago I’ve been obsessed with either making greek dishes or with finding good authentic Greek restaurants. This Easy Greek Chicken Bowl is delicious, healthy, and super filling.
I’ve been making it a lot lately since it’s great for my Candida Diet, and is low carb! I use grilled chicken thighs (you can use breasts or bake it also, and it has some of my favorite ingredients..garlic, lemon, olive oil, and the marinade is made from Greek yogurt which will make this the most tender Greek chicken you’ve ever tasted!
What’s in a Low Carb Greek Chicken Marinade?
Let’s talk about the marinade first.
Greek yogurt – You’re going to see this ingredient in a lot of my recipes. It’s the perfect ingredient for marinades especially. Rather than just using olive oil, the yogurt really tenderizes your meat.
Chicken – You can use either chicken breasts, thighs or tenders. It’s all about your preference. I prefer to use chicken thighs because I find that dark meat chicken doesn’t dry out as easily as chicken breasts do. No matter what kind you choose to use make sure it’s boneless. That just makes it a lot easier.
Lemon and Lemon Zest – For me, this is definitely a must have. Lemon adds such a great flavor to so many dishes including this one. You really only need 1 lemon juiced and zested, it’s just the right amount of zing to each bite! But if you like a little more of a bite, then feel free to add more.
Oregano – Dried or fresh is fine, but I use dried Oregano instead. I find it to be stronger in taste, which I think is better for this recipe. Plus it’s a common herb used in Greek dishes.
Garlic – Simply put….why not?? Garlic is pretty much a staple in my cooking.
Smoked Paprika – This is an added ingredient that I came up with. I like the nice smokey flavor, but don’t worry it’s mild. Not overpowering at all, just adds a nice little extra flavor.
Olive Oil – This blends all the spices together and coats the chicken, especially for when you are ready to grill it. Plus hello it’s olive oil, do I really need a reason to add it?
What’s in the Chicken Bowl:
Tomatoes – I use cherry or grape tomatoes. You can use any type though. They are so sweet and juicy.
Red Onion – Raw red onions are the best in salads because of their mild taste.
Cucumber – English cucumbers are great in this recipe. It’s a classic ingredient for greek recipes, including a traditional Greek salad.
Olives – Use whichever type of olive you like. Whether it’s black, kalamata, or green, you can’t go wrong with any of these options.
Feta Cheese – What comes to mind when you first think of a Greek dish? FETA! With a nice creamy and crumbly texture, Feta is a must have.
Tzatziki Sauce – For me, this is pretty much a non-negotiable ingredient. It is the perfect addition to this bowl, but honestly, it’s the perfect addition to so many different recipes.
Try my homemade Tzatziki Sauce recipe for the perfect companion to this dish!
How to make this Greek Chicken Bowl Step by Step:
Start off with making your marinade.
Mince your garlic by using a knife or a garlic press. Personally, I always use a garlic press which I think is so much easier. Then zest and juice your lemon and set aside for a minute.
Then in a small bowl add the following ingredients: olive oil, greek yogurt, garlic, lemon juice, paprika, oregano, salt, pepper, and lemon zest. Stir all ingredients until well combined.
In a medium-sized bowl, add all your chicken. Pour the marinade over your chicken. Mix the marinade and chicken together. You can use kitchen tongs or your hands. You might hate the feel of raw meat but it actually works the best because you can really make sure every piece of chicken is coated.
Cover bowl with lid or aluminum foil, and set in the fridge. Let marinate for at least 30 minutes, but the longer the better, you can even let it set 24 hours for best results. The more the ingredients marinate, the more the flavors really sink into the chicken.
Now, get a cutting board and start prepping your veggies. Chop your grape or cherry tomatoes into quarters. I like them this size, they tend to go further and are more bite-sized.
Cut your cucumbers into small pieces as well. If using an English cucumber leave the skin on. If using a regular one, peel it because the skin is very waxy.
Moving onto the red onion. Take outside peel off, and cut the onion in half. Then cut into small strips, or dice them if you prefer. It really doesn’t matter, it’s totally up to your personal preference.
Slice your black olives into quarters. Make sure they are pitted, otherwise you will need to take the pits out yourself. Seeing that everything is all prepped and ready to go, set all of your ingredients to the side.
Take your chicken out of the fridge and place on a baking tray.
Grill chicken for about 15 minutes. It’s ok if it gets some of those charred grill lines on the pieces, that’s the beauty of grilling. Once the chicken is cooked, slice into strips.
Now let’s assemble these bowls. You can get as creative as you want, but I’m going to tell you how I like mine.
In your bowl (or plate) place your grilled chicken on the bottom. Then place your tomatoes, onions, cucumbers, and olives. I place my ingredients next to each other but feel free to pile them on top of each other too. If making this dish for others, I think it’s much prettier arranging them like shown in my photos.
Once your chicken and veggies are all assembled in your bowl, then comes my two favorite ingredients. First, sprinkle the feta then drizzle the tzatziki sauce all over everything. Feel free to add as much as you want of these two yummy ingredients.
Now that your bowl is complete, there is only one step left…EAT IT!! And make sure not to leave any crumbs in your bowl.
What Can I Add to my Greek Chicken Bowl?
The simple answer is lots of things. Of course, you can add or leave out certain ingredients. Let’s talk about a few different ideas. I made this the other day for my family and I had to alter each of their bowls based on what they like and don’t like.
My husband really hates cucumbers (yet he loves my Tzatziki Sauce, which has cucumbers in it, go figure) but anyways, I left out the cucumbers from his bowl and just added more of all the other ingredients instead.
The next bowl I made was for my brother. While he loves cucumbers, he hates olives! So, of course, I left those out for him.
Speaking of olives, that’s something you can alter. I love black olives, so that’s what I will always choose. But switching them out for Kalamata Olives is a great idea for those who like them better.
Side note, olives have many health benefits, including very low in carbs if any at all (depending on how many you eat). They are a great source of Iron, Calcium, Fiber and Vitamin A.
Avocado is also something you can add. A lot of people love adding this ingredient. Adds a new flavor and texture to your bowl.
I love to make this bowl with Quinoa added to it, which with Candida, you’re allowed to have quinoa since it’s a pseudo-grain. It’s obviously not a great choice if you’re doing Keto since quinoa isn’t really Keto friendly. Don’t worry, this particular recipe will not have quinoa in it, and it’s really low-carb, but for those on the Candida Diet, Quinoa will become your best friend!!
It’s higher in carbs but is a powerful little seed packed with fiber and protein leaving you feeling fuller and more satisfied. Plus it’s something you can add or your family or guests who don’t have any dietary restrictions, but they are still eating very healthy with Quinoa.
Here’s a little side note: This past time I cooked this recipe, while still in their individual bowls, I drizzled a little olive oil over the tomatoes, cucumbers, and onions. Then I sprinkled them with some Italian Seasoning.
It’s such a small addition to the recipe, but I thought it actually made a difference. Added a little more flavor and it tasted like the veggies were in a yummy dressing. As I said, this was a quick last minute decision and I’m happy I tried it.
Are Greek Chicken Bowls Keto?
Absolutely! It’s Keto, Low Carb, Gluten-Free, and Candida Friendly. It’s the perfect yummy, filling and healthy dinner for you and your family.
Are you Dairy-Free?? Simply take out the Greek Yogurt and just add a little more olive oil instead, and don’t add the Tzatziki Sauce and now it’s Dairy-Free for all of you out there!
How to Store a Greek Chicken Bowl?
The best way to store this is in an airtight plastic or glass container. It’s the perfect leftover dish for your lunch or dinner the next day. It should last about 2-3 days in the fridge no problem.
Other Low Carb Chicken Recipes:
If you’re in the mood for some other Keto Chicken recipes then try our:
- Chicken Tandoori Wraps Recipe
- Low Carb Buffalo Chicken Dip
- Keto Chicken Nuggets
- Low Carb Fried Chicken
- Garlic Parmesan Chicken Wings
Both of them are Keto-friendly and low carb, plus they are so amazing that you’ll devour them in seconds!Print
Easy Greek Chicken Bowl – Low Carb and Gluten-Free
- Total Time: 45 minutes
- Yield: 6 1x
Greek Chicken Bowls are a healthy and delicious dinner, while still fitting your dietary needs. Such as Keto, Low Carb, Candida-Friendly, and Gluten-Free, with a Dairy-Free option.
Greek Chicken Marinade:
- 2 lbs boneless chicken thighs or breasts
- ½ cup olive oil
- ⅔ cup greek yogurt
- 1 whole lemon, juiced and zested
- 5–6 garlic cloves, minced
- 2 Tbsp dried oregano
- 1 tsp salt
- 2 Tbsp paprika
- Ground pepper to taste
- grape tomatoes, cut into quarters or halved
- 1 red onion, sliced
- 1 English cucumber, chopped
- 1 can black olives, sliced
- 1 cup feta cheese, lightly sprinkled
- tzatziki sauce (optional)
- In a small bowl combine oil, greek yogurt, garlic, lemon juice, oregano, salt, pepper, paprika, and zested lemon.
- In a medium bowl add chicken. Pour the marinade over chicken and coat well. Set in the fridge for at least 30 minutes. The longer you let it sit the better.
- Chop tomatoes, cucumbers, red onion, and olives. Set aside.
- When ready to grill, spray with cooking spray or lightly coat with vegetable oil.
- Grill chicken on medium heat for about 15-20 minutes, or until fully cooked.
- Slice chicken and add to your bowl. Top with all your chopped veggies and feta cheese. (Optional top Tzatziki Sauce)
- Nutrition facts do not include Tzatziki Sauce. You can see the nutrition facts for the sauce in the link for that recipe.
- Replace the greek yogurt for extra olive oil, and don’t add the Tzatziki and now it’s Dairy-Free.
- To your tomatoes, cucumbers, and onions add a little olive oil and sprinkle some Italian seasoning over your veggies. It just adds a bit more flavor to them.
- Make sure you marinate your chicken for at least 30 minutes, but the longer the better.
- Prep Time: 30
- Cook Time: 15
- Category: Lunch
- Method: Grilling
- Cuisine: Greek
Keywords: Greek chicken, low carb Greek chicken, chicken bowl