This dish is one of the authors, Alex’s, personal favorites—but if you put enough olives and feta on top, he’d eat just about anything. Combining all the benefits of the Mediterranean diet and Keto diet in one bowl, these Greek Chicken Bowls will soon become a favorite of yours too. Recipe from Keto Mojo
1lbchicken breastboneless, skinless cut into 1-inch cubes
1tbspred wine vinegar
For the Tzatziki
8ozGreek yogurtplain full-fat
For the Red Wine Vinegar Dressing
1tbspred vine vinegar
For the Toppings
1large Persian cucumber
1/2cupred onionthinly sliced
1/3 cupKalamata olives pitted
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.
To make the tzatziki, stir together the yogurt, cucumber, garlic, lemon zest, lemon juice, dill, salt, and black pepper in a medium bowl. Refrigerate the tzatziki until you are ready to serve.
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).
To make the red wine vinegar dressing, whisk together the oil, vinegar, oregano, and salt in a small bowl.
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.
Keto Greek Chicken Bowls
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.