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Low Carb Greek Chicken Bowls in a white ceramic bowl showing sliced lemon oregano chicken over romaine and arugula with cucumber, cherry tomatoes, kalamata olives, feta, and tzatziki drizzle

Low Carb Greek Chicken Bowls

Easy Low Carb Greek Chicken Bowls with lemon oregano marinated chicken thighs seared until golden and served over crisp romaine and arugula with cucumber, cherry tomatoes, kalamata olives, crumbled feta, soaked red onion, and a thick homemade tzatziki drizzle. Approximately 45 grams of protein per bowl. Healthy dinner in 30 minutes.
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Prep Time 15 minutes
Cook Time 14 minutes
Marinating Time 30 minutes
Total Time 59 minutes
Course Dinner, Lunch, Main Course
Cuisine Greek, Mediterranean
Servings 4 bowls
Calories 465 kcal

Equipment

  • Large skillet or grill pan
  • Zip-lock bag or bowl (for marinating)
  • Box grater (for cucumber)
  • Clean kitchen towel (for squeezing cucumber)
  • 4 wide serving bowls

Ingredients
  

Greek Lemon Oregano Chicken

  • 1.5 lbs boneless skinless chicken thighs
  • 1 lemon, juiced and zested
  • 3 tbsp extra virgin olive oil
  • 2 tsp dried oregano
  • 3 cloves garlic, minced
  • 0.5 tsp dried thyme
  • 1 tsp salt
  • 0.25 tsp black pepper

Homemade Tzatziki

  • 1 cup full-fat Greek yogurt
  • 1 Persian cucumber, grated and thoroughly squeezed dry wrap in kitchen towel and squeeze for 1 full minute
  • 1 clove garlic, minced
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh dill, chopped
  • 1 tbsp extra virgin olive oil
  • salt to taste

Bowl Components

  • 4 cups romaine lettuce, chopped
  • 2 cups fresh arugula
  • 2 Persian cucumbers, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 0.5 cup kalamata olives, pitted
  • 4 oz block feta cheese, crumbled from a brine-packed block
  • 0.5 red onion, thinly sliced soaked in cold water 5 minutes then drained

Instructions
 

  • Whisk together all marinade ingredients. Add chicken thighs to a zip-lock bag, pour marinade over, seal and refrigerate at least 30 minutes — up to 24 hours.
  • Make tzatziki: grate cucumber, wrap in a kitchen towel and squeeze thoroughly for 1 full minute. Combine with Greek yogurt, garlic, lemon juice, dill, olive oil, and salt. Stir and refrigerate.
  • Cook chicken: heat a large skillet or grill pan over medium-high heat. Cook marinated chicken 5 to 6 minutes per side until deeply golden and cooked to 165°F internal temperature. Rest 5 minutes. Slice thin.
  • Prep vegetables: slice cucumbers, halve cherry tomatoes, soak and drain red onion, pit olives, crumble feta.
  • Assemble bowls: divide romaine and arugula among 4 bowls. Add sliced chicken. Arrange cucumber, cherry tomatoes, red onion, and olives around the chicken. Scatter crumbled feta generously.
  • Drizzle tzatziki generously over each bowl. Add a drizzle of extra olive oil and a pinch of dried oregano. Squeeze fresh lemon over each bowl. Serve immediately.

Notes

Marinate chicken at least 30 minutes — overnight gives best flavor. Cook over medium-high to high heat for a proper golden sear. Rest chicken 5 minutes before slicing. Squeeze cucumber as thoroughly as possible for thick tzatziki. Soak red onion in cold water 5 minutes to remove harsh bitterness. Add cold tzatziki after assembling — do not pre-mix. Store components separately for meal prep. Tzatziki keeps 5 days refrigerated.
Keyword Low Carb Greek Chicken Bowls