Low-Carb & Keto Greek Chicken Bowls

Name: Low-Carb & Keto Greek Chicken Bowls
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Greek
Ingredients: 1 lb (455 g) boneless, skinless chicken breast, cut into 1-inch (2.5-cm) cubes; 3 tbsp (45 ml) olive oil; 2 tbsp (30 ml) lemon juice; 1 tbsp (15 ml) red wine vinegar; 1 tbsp (3 g) Greek seasoning (see notes below); 8 oz (224 g) full-fat plain Greek yoghurt; 1⁄2 medium Persian cucumber, grated; 2 cloves garlic, grated; Zest of 1 medium lemon; 1 tbsp (15 ml) fresh lemon juice; 2 tbsp (8 g) minced fresh dill; 1 tsp minced fresh oregano; 1 large Persian cucumber, diced; 1 cup (150 g) cherry tomatoes, halved; 1⁄2 cup (58 g) thinly sliced red onion; 1⁄3 cup (33 g) pitted Kalamata olives; 4 oz (112 g) feta cheese, crumbled

5 steps

Prep:15minCook:10min

Combining all the benefits of the Mediterranean diet and Keto diet in one dish, these low-carb Greek chicken salad bowls with Tzatziki dressing and feta are super easy to make and are great for lunch or dinner. Recipe from Cast Iron Keto cookbook by Alex & Lauren Lester, read the review below!

Updated at: Thu, 17 Aug 2023 12:06:30 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories402 kcal (20%)

Total Fat24.6 g (35%)

Carbs8.5 g (3%)

Sugars4.6 g (5%)

Protein36.1 g (72%)

Sodium602.2 mg (30%)

Fiber1.2 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

455gboneless skinless chicken breast

cut into 1-inch, 2.5-cm cubes

45mlolive oil

30mllemon juice

15mlred wine vinegar

3gGreek seasoning

224gfull-fat plain Greek yoghurt

0.5Persian cucumber

2 clovesgarlic

15mlfresh lemon juice

8gfresh dill

minced

1 tspfresh oregano

minced

1Persian cucumber

large, diced

1 cupcherry tomatoes

halved

½ cupred onion

thinly sliced

⅓ cuppitted Kalamata olives

112gfeta cheese

crumbled

Instructions

Step 1

To make the chicken, combine the chicken, oil, lemon juice, vinegar, Greek seasoning, and salt in a sealable container. Marinate the chicken in the refrigerator for 30 minutes or up to overnight.

Step 2

To make the tzatziki, stir together the yoghurt, cucumber, garlic, lemon zest, lemon juice, dill, salt, and black pepper in a medium bowl. Refrigerate the tzatziki until you are ready to serve.

Step 3

Heat a 10-inch (25-cm) or larger cast-iron skillet over medium-high heat. Add the chicken and marinade to the skillet. Cook the chicken for 3 to 4 minutes per side, until it is brown and its internal temperature reaches 165°F (74°C).

Step 4

To make the red wine vinegar dressing, whisk together the oil, vinegar, oregano, and salt in a small bowl.

Step 5

To assemble the bowls, divide the chicken among four individual serving bowls. Top the chicken with the cucumber, tomatoes, onion, olives, and feta cheese. Pour the red wine vinegar dressing over the bowls and top each bowl with the tzatziki just before serving.

View on irenamacri.com

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