Description
This Low Carb Greek Chicken Bowl is a vibrant, healthy meal combining marinated grilled chicken with fresh Mediterranean ingredients and flavorful cauliflower rice. Perfect for a quick yet satisfying dinner, this recipe is packed with protein, fresh vegetables, and zesty homemade Greek dressing for authentic taste with minimal carbs.
Ingredients
Chicken and Marinade
- 2 chicken breasts (~1lb, pounded to an even thickness)
- 1 scant cup extra virgin olive oil
- 1/4 cup + 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
- Pepper (to taste)
Fresh Vegetables and Toppings
- 1 English cucumber (quartered then chopped)
- 1/2 red onion (halved then thinly sliced)
- Grape or cherry tomatoes (halved, about 1 cup)
- Kalamata olives (halved, about 1/2 cup)
- Crumbled feta cheese (about 1/2 cup)
- Chopped fresh herbs: dill or parsley (2 tablespoons)
- Fresh lemon wedges (for serving)
- Tzatziki sauce (about 1/2 cup, Good Foods brand recommended)
Cauliflower Rice
- Frozen cauliflower rice (about 4 cups or as desired)
- Extra virgin olive oil (1-2 tablespoons for sautéing)
- Garlic salt (to taste)
- Pepper (to taste)
- Pinch dried oregano
Instructions
- Make the Greek Dressing/Marinade: Combine the extra virgin olive oil, red wine vinegar, Dijon mustard, dried minced onion, honey or sugar, salt, minced garlic, dried oregano, and pepper in a jar with a tight fitting lid. Shake vigorously until all ingredients are well combined and emulsified into a smooth dressing.
- Marinate the Chicken: Place the pounded chicken breasts into a large Ziplock bag. Pour in 1/3 cup of the Greek dressing/marinade, add additional salt and pepper to taste, then seal the bag. Gently massage the marinade around the chicken to coat evenly. Refrigerate and marinate for at least 30 minutes, or up to several hours for more flavor.
- Grill the Chicken: Preheat a grill pan or outdoor grill over high heat (around 500°F). Place the marinated chicken breasts on the grill, then reduce heat slightly to medium-high. If using a grill pan, spoon some marinade over the chicken before flipping. Grill until you see clear char marks and the chicken is cooked through (internal temperature 165°F), about 6-7 minutes per side depending on thickness. Avoid adding marinade on the outdoor grill to prevent flare-ups. Remove chicken and let rest for at least 10 minutes before slicing or chopping.
- Cook the Cauliflower Rice: Heat a drizzle (1-2 tablespoons) of extra virgin olive oil in a large skillet over medium-high heat. Add the frozen riced cauliflower and season with garlic salt, pepper, and a pinch of dried oregano. Sauté, stirring frequently, until the cauliflower is tender and warmed through, about 5 minutes. Just before finishing, squeeze a bit of fresh lemon juice over and stir to combine for brightness.
- Assemble the Bowls: Divide the cooked cauliflower rice evenly into four bowls as the base. Arrange sliced grilled chicken on top, then layer with cucumber, red onion, tomatoes, Kalamata olives, crumbled feta cheese, a dollop of tzatziki sauce, and chopped fresh herbs. Drizzle with additional Greek dressing/marinade as desired and serve with fresh lemon wedges on the side for extra zing.
Notes
- For best flavor, marinate chicken several hours or overnight if time allows.
- Use a meat thermometer to ensure the chicken is fully cooked to 165°F.
- Frozen cauliflower rice cooks quickly; avoid overcooking to keep texture light.
- Substitute yogurt-based tzatziki for a low-fat option if desired.
- This recipe works well with a grill pan indoors or an outdoor grill in warmer weather.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Greek
