Name: Low Carb Greek Chicken Bowls Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 45 min
Cuisine: Greek
Ingredients: 1 lb chicken breast or thighs; 2 tbsp olive oil; 2 tbsp lemon juice; 3 garlic cloves, minced; 1 tsp dried oregano; 1 tsp paprika; Salt, to taste; Black pepper, to taste; 1 cucumber, chopped; 2 tomatoes, chopped; 1 small red onion, chopped; 1/2 cup Kalamata or green olives, halved; 1/4 cup fresh parsley, finely chopped; 1/2 cup tzatziki sauce; Lemon wedges (optional)

Description

These Low Carb Greek Chicken Bowls are a fresh and flavorful meal perfect for a healthy lunch or dinner. Marinated grilled chicken pairs beautifully with crisp cucumbers, juicy tomatoes, red onion, Kalamata olives, and creamy tzatziki sauce, all garnished with fresh parsley and optional lemon wedges for an extra zing. This recipe is quick to prepare and ideal for meal prep, offering a balanced, low-carb Mediterranean-inspired dish.

Ingredients

Scale

Chicken Marinade

1 lb chicken breast or thighs
2 tbsp olive oil
2 tbsp lemon juice
3 garlic cloves, minced
1 tsp dried oregano
1 tsp paprika
Salt, to taste
Black pepper, to taste

Vegetables and Toppings

1 cucumber, chopped
2 tomatoes, chopped
1 small red onion, chopped
1/2 cup Kalamata or green olives, halved
1/4 cup fresh parsley, finely chopped
1/2 cup tzatziki sauce
Lemon wedges (optional)

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Instructions

Marinate the Chicken: In a bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, paprika, salt, and pepper. Add the chicken breasts or thighs and coat thoroughly. Cover and marinate for at least 30 minutes to allow the flavors to infuse.
Cook the Chicken: Heat a grill or skillet over medium-high heat. Place the marinated chicken onto the hot surface and cook for 5–7 minutes on each side, or until fully cooked through and juices run clear. Remove from heat and let the chicken rest before slicing into strips.
Prepare the Vegetables: While the chicken rests, chop the cucumber, tomatoes, and red onion into bite-sized pieces. Halve the Kalamata or green olives and finely chop the fresh parsley.
Assemble the Bowls: In serving bowls, layer the chopped veggies, top with sliced grilled chicken, and spoon generous dollops of tzatziki sauce over the top. Sprinkle the halved olives and chopped parsley evenly across each bowl.
Serve and Garnish: Add lemon wedges to the side if using for an optional citrus boost. Serve immediately for fresh flavors, or store the components separately for convenient meal prep throughout the week.

Notes

Marinating the chicken longer, up to 8 hours, will deepen the flavor.
Use chicken thighs for juicier, more tender meat.
Tzatziki sauce can be store-bought or homemade for extra freshness.
Omit olives to reduce sodium content if desired.
Store leftovers separately to keep vegetables crisp and chicken moist.