This Low Carb Greek Chicken Bowl is fresh, colorful, and packed with Mediterranean flavor. Juicy grilled chicken, lemony cauliflower rice, crisp cucumber, tomatoes, Kalamata olives, feta, and creamy tzatziki come together in an easy meal that feels satisfying without being heavy.
The homemade Greek dressing doubles as a chicken marinade, giving every bite plenty of garlic, oregano, and tangy flavor. Whether you need a quick family dinner or a healthy meal-prep option, this Greek chicken bowl is simple enough for busy days.
Why You’ll Love This Recipe
There is so much to love about this easy low carb chicken bowl. The chicken is tender and savory with a lightly charred exterior, while the fresh vegetables add crunch and brightness. Creamy feta and tzatziki balance the tangy Greek dressing beautifully.
It is also easy to customize for the whole family. You can adjust the toppings, add extra vegetables, or leave individual ingredients on the side for picky eaters. Using cauliflower rice instead of traditional rice keeps the bowl lighter and lower in carbohydrates while still making it filling.
Ingredients
For the Chicken Bowls
- 2 chicken breasts, about 1 pound, pounded to an even thickness
- 1 English cucumber, quartered and chopped
- 1/2 red onion, thinly sliced
- Grape or cherry tomatoes, halved
- Kalamata olives, halved
- Crumbled feta cheese
- Tzatziki sauce
- Fresh dill or parsley, chopped
For the Greek Dressing and Marinade
- 1 scant cup extra virgin olive oil
- 1/4 cup plus 2 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon dried minced onion, or 1/2 teaspoon onion powder
- 1 teaspoon honey or granulated sugar
- 1 teaspoon salt
- 1 garlic clove, pressed or minced
- 3/4 teaspoon dried oregano
- Black pepper, to taste
For the Cauliflower Rice
- Frozen cauliflower rice, about 4 cups
- Extra virgin olive oil, as needed
- Garlic salt, to taste
- Black pepper, to taste
- Pinch of dried oregano
- Fresh lemon wedges
Instructions
- Add the extra virgin olive oil, red wine vinegar, Dijon mustard, dried onion, honey, salt, garlic, oregano, and black pepper to a jar with a tight-fitting lid. Shake vigorously until well combined.
- Place the chicken breasts in a resealable food-safe bag or shallow container. Pour in 1/3 cup of the Greek dressing and season with a little additional salt and pepper. Coat the chicken thoroughly.
- Refrigerate and marinate for at least 30 minutes or for several hours for deeper flavor.
- Preheat an outdoor grill or grill pan over high heat. Once hot, reduce the heat slightly to medium-high.
- Remove the chicken from the marinade and discard the marinade that has touched the raw chicken. Grill until browned with visible char marks, then flip and continue cooking until the thickest part reaches an internal temperature of 165°F (74°C).
- Transfer the chicken to a clean plate and allow it to rest for about 10 minutes before slicing.
- Meanwhile, heat a drizzle of extra virgin olive oil in a large skillet over medium-high heat. Add the frozen cauliflower rice and season with garlic salt, black pepper, and oregano.
- Sauté for about 5 minutes, or until the cauliflower rice is tender and excess moisture has evaporated. Finish with a squeeze of fresh lemon juice.
- Divide the cauliflower rice among four bowls. Top each Low Carb Greek Chicken Bowl with sliced grilled chicken, cucumber, red onion, tomatoes, Kalamata olives, feta, tzatziki, and fresh herbs.
- Finish with reserved Greek dressing that has not come into contact with raw chicken, then serve.
Tips & Tricks
For especially juicy chicken, pound the breasts to an even thickness before marinating. This helps them cook at roughly the same rate and reduces the chance of dry edges.
Do not skip resting the grilled chicken before slicing. A short resting period helps keep the meat juicy.
Cook the cauliflower rice over medium-high heat so excess moisture can evaporate. Overcrowding or cooking over low heat can make cauliflower rice watery.
For a dairy-free variation, leave out the feta and use a dairy-free tzatziki. If you’re preparing a keto Greek chicken bowl, choose an unsweetened or very low-sugar tzatziki and use a keto-compatible sweetener in the dressing if desired.
Always keep dressing intended for serving separate from marinade that has touched raw chicken.
Details
Prep Time: 20 minutes, plus 30 minutes marinating
Cook Time: 20 minutes
Total Time: About 1 hour 10 minutes
Yield: 4 servings
Category: Main Course
Method: Grilling and Sautéing
Cuisine: Greek-Inspired / Mediterranean
Difficulty: Easy
Dietary Notes: Low carb, gluten-free when using certified gluten-free condiments, halal-friendly
Notes
You can customize this cauliflower rice bowl with additional low-carb vegetables such as bell peppers, lettuce, spinach, or zucchini.
Boneless, skinless chicken thighs can also be used instead of chicken breasts. Adjust the cooking time as needed and always cook chicken to a safe internal temperature.
Serve extra tzatziki, lemon wedges, feta, and fresh herbs on the side so everyone can customize their bowl.
Nutrition
Approximate nutrition per serving will vary significantly depending on how much dressing, feta, olives, and tzatziki you use.
Estimated per serving:
Calories: 450–550 kcal
Protein: 30–40 g
Carbohydrates: 12–18 g
Fat: 30–40 g
These values are estimates rather than laboratory-calculated nutrition information.
FAQ
Is a Low Carb Greek Chicken Bowl good for meal prep?
Yes. Store the grilled chicken and cauliflower rice separately from the fresh vegetables and sauces when possible. Assemble the bowls shortly before eating for the best texture.
Can I use chicken thighs instead of chicken breasts?
Yes. Boneless, skinless chicken thighs work well and have a rich, juicy texture. Cooking time may vary depending on their thickness.
Can I make this Greek chicken bowl without a grill?
Absolutely. A grill pan or heavy skillet works well. Cook the marinated chicken over medium-high heat until browned and fully cooked to 165°F (74°C).
How do I keep cauliflower rice from becoming soggy?
Use a large skillet and medium-high heat, and avoid covering the pan. This encourages excess moisture to evaporate instead of steaming the cauliflower.
Is this a keto Greek chicken bowl?
It can fit many keto-style meal plans because cauliflower rice replaces higher-carb grains. For stricter keto needs, check the carbohydrate content of your tzatziki, Dijon mustard, and other packaged ingredients and replace the honey with a suitable sweetener.
What can I serve with this healthy Greek chicken recipe?
Try a simple leafy green salad, roasted zucchini, grilled vegetables, or extra cucumber and tomatoes. Lemon wedges and additional tzatziki also make excellent accompaniments.
Storage
Store leftover chicken and cauliflower rice in airtight containers in the refrigerator for up to 3–4 days. For the freshest results, keep the cucumber, tomatoes, feta, herbs, and tzatziki separate until serving.
Cooked chicken can be frozen in a freezer-safe container for up to 2–3 months. The fresh vegetables and tzatziki are better prepared fresh rather than frozen.
Reheat the chicken and cauliflower rice gently in the microwave or a skillet until thoroughly heated, then add the cold toppings afterward.
Similar Recipes
Low Carb Greek Chicken Bowl with Cauliflower Rice
Ingredients
For the Chicken Bowls
- 2 chicken breasts about 1 pound, pounded to an even thickness
- 1 English cucumber quartered and chopped
- 1/2 red onion thinly sliced
- Grape or cherry tomatoes halved
- Kalamata olives halved
- Crumbled feta cheese
- Tzatziki sauce
- Fresh dill or parsley chopped
For the Greek Dressing and Marinade
- 1 scant cup extra virgin olive oil
- 1/4 cup plus 2 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon dried minced onion or 1/2 teaspoon onion powder
- 1 teaspoon honey or granulated sugar
- 1 teaspoon salt
- 1 garlic clove pressed or minced
- 3/4 teaspoon dried oregano
- Black pepper to taste
For the Cauliflower Rice
- Frozen cauliflower rice about 4 cups
- Extra virgin olive oil as needed
- Garlic salt to taste
- Black pepper to taste
- Pinch of dried oregano
- Fresh lemon wedges
Instructions
- Add the extra virgin olive oil, red wine vinegar, Dijon mustard, dried onion, honey, salt, garlic, oregano, and black pepper to a jar with a tight-fitting lid. Shake vigorously until well combined.
- Place the chicken breasts in a resealable food-safe bag or shallow container. Pour in 1/3 cup of the Greek dressing and season with a little additional salt and pepper. Coat the chicken thoroughly.
- Refrigerate and marinate for at least 30 minutes or for several hours for deeper flavor.
- Preheat an outdoor grill or grill pan over high heat. Once hot, reduce the heat slightly to medium-high.
- Remove the chicken from the marinade and discard the marinade that has touched the raw chicken. Grill until browned with visible char marks, then flip and continue cooking until the thickest part reaches an internal temperature of 165°F (74°C).
- Transfer the chicken to a clean plate and allow it to rest for about 10 minutes before slicing.
- Meanwhile, heat a drizzle of extra virgin olive oil in a large skillet over medium-high heat. Add the frozen cauliflower rice and season with garlic salt, black pepper, and oregano.
- Sauté for about 5 minutes, or until the cauliflower rice is tender and excess moisture has evaporated. Finish with a squeeze of fresh lemon juice.
- Divide the cauliflower rice among four bowls. Top each Low Carb Greek Chicken Bowl with sliced grilled chicken, cucumber, red onion, tomatoes, Kalamata olives, feta, tzatziki, and fresh herbs.
- Finish with reserved Greek dressing that has not come into contact with raw chicken, then serve.
Notes
Conclusion
Fresh vegetables, savory grilled chicken, creamy tzatziki, feta, and bright Greek dressing make this Low Carb Greek Chicken Bowl an easy way to bring Mediterranean-inspired flavors to the dinner table.
It is colorful, customizable, meal-prep friendly, and simple enough for a weeknight. The lemony cauliflower rice keeps everything light while still providing a satisfying base for all those delicious Greek-inspired toppings.