Description
These Low-Carb Greek Chicken Bowls are a delicious, nutritious meal featuring oven-roasted, spiced chicken breasts served over mixed greens and topped with a fresh medley of cucumber, cherry tomatoes, red onion, Kalamata olives, feta cheese, and a tangy tzatziki-lemon dressing. This recipe balances hearty protein with vibrant Mediterranean flavors for a satisfying low-carb option perfect for weeknight dinners or meal prep.
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
Additional Toppings and Dressing
- 1/4 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- 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 boneless, skinless chicken breasts on a cutting board and trim any excess fat or skin. Pat dry with paper towels to remove excess moisture.
- Make Spice Rub: In a small bowl, combine olive oil, dried oregano, garlic powder, onion powder, ground cumin, smoked paprika, salt, and black pepper. Mix thoroughly.
- Coat Chicken: Rub the spice mixture evenly over both sides of each chicken breast to ensure full coverage and flavor.
- Sear Chicken: Heat a large oven-safe skillet over medium-high heat. Once hot, add chicken breasts and sear for 2-3 minutes per side until golden brown.
- Roast Chicken: Transfer the skillet to the preheated oven and roast the chicken 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, slice Kalamata olives, crumble feta cheese, and chop fresh parsley. Combine all vegetable ingredients in a medium bowl.
- Make Dressing: In a small bowl, mix tzatziki sauce with lemon juice to create a flavorful dressing.
- Rest and Slice Chicken: After roasting, remove chicken from oven and let rest for 5 minutes, then slice into thin strips.
- Assemble Bowls: Place mixed greens as a base in each bowl. Top with sliced chicken and the prepared vegetable mixture.
- Add Dressing: Drizzle the tzatziki-lemon dressing over the top.
- Serve: Serve immediately and enjoy the fresh, flavorful Low-Carb Greek Chicken Bowls.
Notes
- Ensure chicken is cooked to an internal temperature of 165°F (75°C) for safety.
- For extra flavor, marinate the chicken in the spice rub for a few hours before cooking.
- You can substitute mixed greens with baby spinach or arugula as preferred.
- Try adding a squeeze of fresh lemon over the finished bowls for added brightness.
- These bowls are great for meal prep and store well refrigerated for up to 3 days.
