Low Carb Greek Chicken Bowl Recipe


For the Greek-Marinated Chicken:

  • 1 lb boneless, skinless chicken breasts or thighs (cut into bite-sized pieces)
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 2 tbsp red wine vinegar
  • 1 tbsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper

For the Cauliflower Rice:

  • 1 bag frozen cauliflower rice (or 1 head of cauliflower, riced)
  • 1 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • Freshly squeezed lemon juice (to taste)

For the Tzatziki Sauce:

  • 1 cup plain Greek yogurt
  • 1/2 cucumber, grated and drained
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
  • 1 clove garlic, minced
  • Salt and pepper to taste

Bowl Toppings:

  • Chopped cucumber
  • Chopped tomatoes
  • Sliced red onion
  • Kalamata olives
  • Crumbled feta cheese
  • Fresh herbs (dill, parsley, oregano)


Make the Marinade:

  • In a large bowl, whisk together olive oil, lemon juice, red wine vinegar, oregano, garlic powder, onion powder, salt, and pepper.
  • Add the chicken and toss to coat evenly. Marinate in the refrigerator for at least 30 minutes or up to overnight.

Cook the Cauliflower Rice:

  • Frozen: Heat olive oil in a large skillet over medium heat. Add the frozen cauliflower rice and season with garlic powder and salt. Cook, stirring occasionally for 5-7 minutes until heated through.
  • Squeeze with lemon juice to taste.
  • Fresh Cauliflower: Using a food processor or box grater, rice the cauliflower. Then follow the cooking instructions for frozen cauliflower rice.

Cook the Chicken:

  • Heat a drizzle of olive oil in a large skillet over medium-high heat.
  • Add the marinated chicken (along with the marinade) and cook until browned and cooked through, about 5-7 minutes per side.

Make the Tzatziki:

  • Grate the cucumber and squeeze out excess liquid. In a medium bowl, mix the Greek yogurt, cucumber, lemon juice, olive oil, dill, garlic, salt, and pepper.

Assemble the Bowls:

  • Divide the cauliflower rice among bowls. Top with the cooked chicken, cucumber, tomatoes, red onion, olives, and feta cheese. Drizzle with tzatziki sauce and garnish with fresh herbs.


  • Protein: Swap chicken for grilled shrimp or tofu
  • Veggies: Add roasted bell peppers, zucchini, or other favorites
  • Dressing: Try a simple lemon vinaigrette instead of tzatziki


  • Marinating the chicken overnight will result in the most flavorful results.
  • For extra crispy chicken, cook it in an air fryer or bake it in the oven.
  • Tzatziki is best when made ahead so the flavors can meld.


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