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Easy Low-Carb Greek Chicken Bowls Recipe with Tzatziki and Cauliflower Rice

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A quick and satisfying low-carb Greek chicken bowl featuring herb-marinated chicken, creamy homemade tzatziki, and sautéed cauliflower rice. Perfect for busy weeknights or healthy meals without the carb crash.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts (thinly sliced or cubed)
  • 3 tbsp olive oil (extra virgin recommended)
  • 2 tbsp fresh lemon juice (about half a lemon)
  • 3 garlic cloves, minced
  • 1 tsp dried oregano (Greek oregano if available)
  • Salt and freshly ground black pepper, to taste
  • 1 medium head cauliflower, riced (or 4 cups pre-riced cauliflower, about 10.5 oz)
  • 1 tbsp olive oil or butter (for sautéing)
  • Salt and pepper, to taste
  • 1 cup Greek yogurt (full fat recommended)
  • 1 medium cucumber, finely grated and squeezed dry
  • 2 garlic cloves, minced
  • 1 tbsp fresh dill, chopped (optional)
  • 1 tbsp fresh lemon juice
  • Salt, to taste
  • Cherry tomatoes, halved (for serving)
  • Kalamata olives, pitted and sliced (for serving)
  • Fresh parsley or mint leaves, chopped (for garnish)
  • Optional feta cheese crumbles (skip for dairy-free)

Instructions

  1. In a medium bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Add the sliced chicken breasts and toss to coat evenly. Cover and marinate at room temperature for 15 minutes or refrigerate up to 2 hours.
  2. Grate the cucumber and squeeze out excess liquid using a fine mesh sieve or clean towel. In a separate bowl, combine Greek yogurt, grated cucumber, minced garlic, chopped dill, lemon juice, and salt. Stir well and refrigerate until serving.
  3. Rice the cauliflower by pulsing florets in a food processor or grating with a box grater. Heat olive oil or butter in a large skillet over medium heat. Add cauliflower rice, season with salt and pepper, and sauté for 5-7 minutes until tender but not mushy. Remove from heat.
  4. Heat a large skillet over medium-high heat. Add marinated chicken pieces in a single layer and cook 4-5 minutes per side until cooked through and golden brown. Internal temperature should reach 165°F. Remove from heat and let rest for a few minutes.
  5. Assemble bowls by dividing cauliflower rice among serving bowls. Top with cooked chicken, dollops of tzatziki, cherry tomatoes, olives, fresh herbs, and optional feta cheese. Serve immediately.

Notes

Marinate chicken for at least 15 minutes for best flavor; longer (up to 2 hours) improves taste. Squeeze cucumber well to avoid watery tzatziki. Avoid overcrowding the pan when cooking chicken to get a good sear. Rest chicken 5 minutes after cooking to keep it juicy. For dairy-free, substitute Greek yogurt with coconut yogurt and omit feta. Cauliflower rice can be swapped with shredded zucchini or sautéed greens.

Nutrition

Keywords: low-carb, Greek chicken bowl, tzatziki, cauliflower rice, healthy dinner, quick recipe, weeknight meal

Find it online: https://realityeats.com/easy-low-carb-greek-chicken-bowls-recipe-with-tzatziki-and-cauliflower-rice/