Low-Carb Greek Chicken Bowls: 12g Net Carbs & Irresistible Flavor

Listen, I get it – eating healthy while keeping it quick and delicious can feel impossible, especially when you’re watching carbs. That’s why I’m obsessed with these Low-Carb Greek Chicken Bowls! They’ve been my go-to lunch for months now, and I swear they taste like vacation in the Mediterranean (without blowing your keto goals).

When I first started cutting carbs, I mourned my beloved grain bowls – until I cracked the code. By piling juicy, herbed chicken over crisp veggies and tangy feta, you get that same satisfying meal experience with just 12g net carbs per serving. My husband (who’s definitely not keto) keeps stealing bites from my bowl – that’s how good these are!

Why You’ll Love These Low-Carb Greek Chicken Bowls

Okay, let me count the ways these bowls will become your new best friend:

• Speed demon: Ready in 25 minutes flat – faster than takeout!
• Keto magic: Just 12g net carbs keeps you solidly in fat-burning mode
• Gluten-free goodness: No sketchy fillers or bloating here
• Flavor bomb: That garlicky chicken + briny olives + creamy feta combo? Chef’s kiss
• Nutrition powerhouse: Packed with 28g protein and gut-friendly veggies

Seriously, these check every box – even my picky toddler eats the cucumbers!

Ingredients for Low-Carb Greek Chicken Bowls

Here’s the beautiful part – you probably have most of these ingredients already! I always keep these staples on hand for when the craving hits (which is often). The key is fresh, simple ingredients that pack maximum flavor:

• 2 boneless, skinless chicken breasts (about 6 oz each) – look for plump, pink ones
• 1 tbsp olive oil – the good stuff, please!
• 1 tsp dried oregano – rub it between your fingers to wake it up
• 1 tsp garlic powder – or 2 fresh cloves, minced
• Salt and pepper – to taste (I’m heavy-handed here)
• 1 cup chopped cucumber – English or Persian work best
• 1 cup cherry tomatoes, halved – rainbow ones are so pretty!
• 1/2 cup red onion, thinly sliced – soak in cold water if you’re onion-sensitive
• 1/2 cup feta cheese, crumbled – or dairy-free alternative
• 1/4 cup kalamata olives – pitted, unless you like surprises
• 1 tbsp lemon juice – fresh squeezed makes all the difference
• Fresh parsley – for that vibrant pop of green

See? Nothing weird or hard-to-find – just real food that makes you feel amazing.

How to Make Low-Carb Greek Chicken Bowls

Alright, let’s get cooking! This recipe comes together so fast you’ll barely have time to clean up as you go. I’ve made this dozens of times (no exaggeration), and these are the foolproof steps I swear by:

Step 1: Season and Cook the Chicken

First things first – pat those chicken breasts dry with paper towels (trust me, this helps the seasoning stick better). In a small bowl, mix together the olive oil, oregano, garlic powder, salt, and pepper. Rub this all over the chicken like you’re giving it a little massage – get under there!

Now, heat your grill pan or skillet over medium-high heat. When it’s nice and hot (a drop of water should sizzle), add the chicken. Cook for 6-7 minutes per side until you get those beautiful grill marks and the internal temp hits 165°F. Pro tip: resist the urge to move it around! Let it develop that golden crust. Once done, transfer to a plate and let it rest for 5 minutes – this keeps all those juicy juices inside when you slice it.

Step 2: Prepare the Greek Salad Base

While the chicken rests, let’s make that vibrant salad base. In a large bowl, gently combine the cucumber, tomatoes, red onion, feta, and olives. I say “gently” because you don’t want to turn that beautiful feta into mush! Drizzle with lemon juice and give it one more careful toss – just enough to coat everything without bruising the veggies.

Step 3: Assemble the Bowls

Time for the fun part! Divide the salad between two bowls. Slice your rested chicken against the grain (that’s key for tenderness) and fan it out on top. Finish with a generous sprinkle of fresh parsley – it’s not just pretty, that pop of green adds amazing freshness. And voila! You’ve just made restaurant-quality bowls in less time than it takes to scroll through takeout options.

Oh, and if you’re wondering about baking the chicken instead? Absolutely! Just bake at 400°F for 20-25 minutes. But I promise, that quick sear in the pan gives the best flavor.

Tips for Perfect Low-Carb Greek Chicken Bowls

Want to take these bowls from good to wow? Here are my tried-and-true tricks:

• Dry chicken = better crust: Always pat those breasts dry before seasoning – it makes all the difference!
• Fresh herbs FTW: Swap dried oregano for fresh if you’ve got it – the brightness is unreal.
• Marinate for magic: Got 30 extra minutes? Let the chicken soak in the seasonings – deeper flavor guaranteed.
• Slice smart: Always cut against the grain for tender bites that melt in your mouth.
• Lemon love: Squeeze extra lemon right before serving – that zing wakes up all the flavors.

Trust me, these little touches make these bowls taste like they came from a Greek taverna! If you want more delicious, healthy ideas, check out our general blog.

Variations for Low-Carb Greek Chicken Bowls

Listen, I make this recipe at least twice a week, so I’ve tried every substitution under the Greek sun! Here are my favorite twists that keep it low-carb and delicious:

• Protein swap: Turkey cutlets work beautifully if you’re out of chicken (cook 1 minute less per side!)
• Dairy-free: Swap feta for avocado chunks – creamy perfection with bonus healthy fats
• Veggie fun: Add roasted red peppers or zucchini ribbons for extra color and crunch
• Spice it up: Toss in some pepperoncini if you like a little heat with your Greek flavors

See? Endless ways to keep these bowls exciting without breaking your carb bank! For more ideas on vegetable preparation, see our guide on pieczone warzywa z czosnkiem i ziołami.

Serving Suggestions for Low-Carb Greek Chicken Bowls

These bowls are fantastic on their own, but here’s how I like to jazz them up for different moods:

• Cauliflower rice base: For extra volume without the carbs
• Tzatziki drizzle: Cool, creamy yogurt sauce takes it next-level
• Crunchy side: Serve with crisp romaine leaves for scooping
• Wine pairing: A dry Greek white like Assyrtiko makes it feel fancy

Pro tip: Double the chicken and salad for easy next-day lunches – the flavors get even better! You can find more delicious meal inspiration on our Pinterest page.

Storage and Reheating

Here’s the deal – these bowls keep like a dream, but you’ll want to store them right to keep everything fresh and crisp. I always use airtight containers (those glass ones with the locking lids are my jam) and keep the salad and chicken separate if possible. They’ll stay perfect for up to 2 days in the fridge.

When reheating, microwave the chicken separately for about 30 seconds – just enough to take the chill off without overcooking it. The salad? Best served cold straight from the fridge – those crunchy cucumbers lose their magic if warmed up. Trust me, I learned that the hard way!

Nutritional Information

Okay, let’s talk numbers – because I know you’re wondering! (Important note: These values can vary based on your specific ingredients and portion sizes, so take it as a general guide.) Each generous bowl comes out to:

• 320 calories – filling but not heavy
• 18g fat (mostly the good kind from olive oil and feta)
• 28g protein – hello, muscle fuel!
• 12g carbs with 3g fiber – so just 9g net carbs

See? All the satisfaction of a complete meal without the carb crash later. My favorite kind of math!

FAQ About Low-Carb Greek Chicken Bowls

I get asked about these bowls all the time – here are the questions that pop up most often:

Can I meal prep these Greek chicken bowls?
Absolutely! I prep components separately – cook extra chicken and store sliced in containers. Keep the salad mix (minus lemon juice) in another container. Assemble fresh bowls throughout the week for maximum crunch. The chicken stays juicy for 3-4 days this way!

Is this recipe dairy-free?
Almost! Just skip the feta or use a dairy-free alternative (almond-based “feta” works surprisingly well). The rest is naturally dairy-free, making it perfect for lactose-sensitive folks.

Can I use chicken thighs instead?
Yes! Thighs add richer flavor – just cook 1-2 minutes longer per side since they’re thicker. The higher fat content keeps them crazy juicy too.

How do I make this vegetarian?
Swap chicken for grilled halloumi or marinated tofu! You’ll miss some protein, but adding chickpeas (in moderation) helps while keeping it low-carb.

Now go make these bowls and tag me with your creations – I love seeing your Greek-inspired masterpieces!

Print