Keto Mediterranean Greek Chicken Bowls
Fresh Mediterranean flavors come together in these healthy protein-packed bowls featuring marinated chicken, crisp cucumber tomato salad, creamy tzatziki, and optional cauliflower rice. The chicken marinates in olive oil, lemon, and oregano for authentic Greek taste, while the colorful salad adds texture and brightness. Perfect for meal prep or weeknight dinners when you want something satisfying yet light. The combination of tangy feta, fresh herbs, and cooling tzatziki creates a restaurant-quality dish that's naturally low-carb and keto-friendly.
Ingredients
- 1 ½ pounds chicken breasts, cut into 1-inch cubes
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 tablespoon dried oregano
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- ½ cup red onions, diced
- ⅓ cup kalamata olives
- 1 teaspoon dried oregano
- 4 ounces feta cheese
- salt, to taste
- 8 ounces greek yogurt
- ½ cucumber, minced
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 2 tablespoons fresh dill
- 3 cups cauliflower rice(optional)
Instructions
- 1
Cut chicken into cubes and place in sealable container with marinade ingredients
- 2
Toss to coat and marinate for at least 30 minutes
- 3
Dice cucumber, halve tomatoes, and dice onion for salsa
- 4
Combine salsa vegetables with olives, toss with olive oil, vinegar, and oregano
- 5
Gently stir feta into salsa and season with salt to taste
- 6
Combine yogurt with minced cucumber, garlic, lemon juice, and dill for tzatziki
- 7
Season tzatziki with salt and pepper
- 8
Heat large skillet over medium high heat
- 9
Cook marinated chicken in single layer for 4 minutes per side until golden and cooked through
- 10
Remove chicken and set aside
- 11
Add cauliflower rice to same skillet if using, scraping up marinade bits
- 12
Cook cauliflower rice until just soft
- 13
Divide chicken and cauliflower rice between containers
- 14
Layer salsa over chicken and top with tzatziki
Tips
Marinate chicken longer for deeper flavor - up to 4 hours in refrigerator for best results.
Pat cucumber dry after mincing for tzatziki to prevent watery sauce.
Use same skillet for cauliflower rice to pick up chicken marinade flavors.
Good to Know
Refrigerate assembled bowls for 4-5 days. Store components separately for best texture.
Marinate chicken up to 4 hours ahead. Prepare salsa and tzatziki 1 day in advance.
Serve chilled or at room temperature. Great for meal prep containers.
Common Mistakes
Pat cucumber dry before adding to tzatziki to avoid watery sauce
Don't overcook chicken to avoid dry, tough texture
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this without cauliflower rice?
Yes, the cauliflower rice is optional. Serve over regular rice, quinoa, or just enjoy as a protein bowl with the salad and tzatziki.
How long does the chicken need to marinate?
Minimum 30 minutes for flavor, but up to 4 hours in the refrigerator will give you the best taste and tenderness.
Can I freeze these meal prep bowls?
The chicken freezes well, but avoid freezing the cucumber salad and tzatziki as they become watery when thawed. Freeze chicken separately.