Name: Low-Carb Greek Chicken Bowls Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Greek
Ingredients: 2 boneless, skinless chicken breasts; 1 tbsp olive oil; 1 tsp dried oregano; 1 tsp garlic powder; Salt and pepper to taste; 1 cup chopped cucumber; 1 cup cherry tomatoes, halved; 1/2 cup red onion, thinly sliced; 1/2 cup feta cheese, crumbled; 1/4 cup kalamata olives; 1 tbsp lemon juice; Fresh parsley for garnish

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Introduction

Low-Carb Greek Chicken Bowls are a fresh and flavorful way to enjoy a healthy meal. Combining tender grilled chicken with crisp vegetables and tangy feta, this dish offers a perfect balance of taste and nutrition. It’s simple to prepare, making it ideal for busy weeknights or meal prep.

A white bowl filled with a colorful salad with seven distinct layers: the bottom layer is dark green cucumbers sliced thick, above that are halved bright red cherry tomatoes, then crumbled white feta cheese scattered generously, followed by thin purple onion rings on one side, next to sliced olives in dark purple and black, topped with a large piece of grilled chicken breast with golden brown grill marks and a slightly shiny texture, and finished with two lemon wedges placed on the edge. The bowl sits on a white marbled surface, and a woman's hand is visible holding a fork ready to eat, photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp dried oregano
1 tsp garlic powder
Salt and pepper to taste
1 cup chopped cucumber
1 cup cherry tomatoes, halved
1/2 cup red onion, thinly sliced
1/2 cup feta cheese, crumbled
1/4 cup kalamata olives
1 tbsp lemon juice
Fresh parsley for garnish

Instructions

Step 1: Season the chicken breasts with olive oil, dried oregano, garlic powder, salt, and pepper, ensuring they are evenly coated.
Step 2: Grill or pan-fry the chicken over medium heat until fully cooked, about 6-7 minutes per side. Let the chicken rest for a few minutes before slicing.
Step 3: In a large bowl, combine chopped cucumber, halved cherry tomatoes, thinly sliced red onion, crumbled feta cheese, and kalamata olives.
Step 4: Drizzle the lemon juice over the salad mixture and toss gently to combine all the flavors.
Step 5: Slice the rested chicken breasts and arrange them on top of the vegetable and feta salad.
Step 6: Garnish with fresh parsley before serving to add a pop of color and freshness.

Tips & Variations

For extra flavor, marinate the chicken for 30 minutes in olive oil, lemon juice, and herbs before cooking.
Use a dairy-free cheese substitute if you are lactose intolerant or prefer a vegan option.
Add a handful of cooked quinoa or cauliflower rice to the bowl for additional texture and substance.
Swap kalamata olives with green olives if you prefer a milder flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm the chicken gently in a pan or microwave and enjoy the salad cold or at room temperature. Avoid reheating the entire bowl to keep the fresh vegetables crisp.

How to Serve

A white plate on a white marbled surface holds a colorful salad with grilled chicken breast sliced into strips and placed on the right side. Below the chicken are small bright red cherry tomatoes, and sprinkled around are chunks of crumbly white cheese. On the top left side, thin slices of purple onion curl slightly, next to dark green cucumber pieces and black olives. The salad layers have varied textures, including soft cheese, juicy tomatoes, and grilled meat with visible grill marks. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of chicken for this recipe?

Yes, boneless, skinless chicken thighs work well too and add extra juiciness. Just adjust cooking time accordingly, as thighs may cook a bit faster.

Is this recipe suitable for meal prepping?

Absolutely. Prepare the chicken and salad in advance and assemble the bowls just before eating to maintain crispness and freshness.