Description
These Low-Carb Greek Chicken Bowls feature tender oven-roasted chicken breasts seasoned with traditional Mediterranean spices, served over a bed of mixed greens and topped with a fresh vegetable medley of cucumber, cherry tomatoes, red onion, Kalamata olives, feta cheese, and parsley. Finished with a tangy tzatziki sauce and lemon dressing, this bowl is a flavorful and healthy meal perfect for anyone seeking a low-carb Mediterranean-inspired dish.
Ingredients
Scale
Chicken and Seasoning
- 5 pounds boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Vegetable Toppings
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and sliced
- 1/4 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
Dressing and Base
- 1/4 cup tzatziki sauce
- 1 tablespoon lemon juice
- 2 cups mixed greens
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the chicken.
- Prepare Chicken: Place the chicken breasts on a cutting board. Trim any excess fat or skin with a sharp knife, then pat dry with paper towels to remove moisture.
- Mix Seasoning: In a small bowl, combine olive oil, dried oregano, garlic powder, onion powder, ground cumin, smoked paprika, salt, and black pepper. Mix well.
- Coat Chicken: Rub the spice mixture evenly over both sides of each chicken breast to ensure full coverage.
- Sear Chicken: Heat a large oven-safe skillet over medium-high heat. Once hot, add the chicken breasts and sear for 2-3 minutes on each side until golden brown.
- Roast Chicken: Transfer the skillet with chicken into the oven and roast for 18-20 minutes until the internal temperature reaches 165°F (75°C).
- Prepare Vegetables: While chicken roasts, dice the cucumber, halve the cherry tomatoes, thinly slice the red onion, and slice Kalamata olives. Combine these in a bowl.
- Add Feta and Parsley: Crumble feta cheese and chop fresh parsley, then add both to the vegetable mixture and mix gently.
- Make Dressing: In a small bowl, combine tzatziki sauce with lemon juice and mix thoroughly.
- Rest Chicken: Once done roasting, remove skillet from oven and let chicken rest for 5 minutes to retain juices.
- Slice Chicken: After resting, slice the chicken breasts into thin strips for serving.
- Assemble Bowls: Place mixed greens as the base in each bowl. Top with sliced chicken, then spoon the vegetable and feta mixture over.
- Add Dressing: Drizzle the tzatziki and lemon sauce over the bowls.
- Serve: Serve immediately and enjoy your fresh and flavorful Low-Carb Greek Chicken Bowls.
Notes
- Make sure to trim and pat the chicken dry to achieve a good sear.
- Use an oven-safe skillet for easy transfer from stovetop to oven.
- Check chicken temperature using a meat thermometer for safe cooking.
- Feel free to substitute mixed greens with spinach or arugula if preferred.
- Tzatziki sauce can be homemade or store-bought for convenience.
- This recipe is perfect for meal prep and keeps well in the refrigerator for up to 3 days.
