For a low carb meal that is fresh and satisfying, this keto bowl recipe is perfect. Juicy Greek-marinated chicken, crisp veggies, briny olives, and creamy feta, all piled over cauliflower rice and topped with tzatziki sauce. It’s perfect for keto diet meal prep and something the whole family will enjoy.
If you’ve been stuck in a rut with the same low carb chicken bowl on repeat, this one shakes things up in the best way. It is bright, bold, and one of those meals you’ll keep coming back to.
And the best part? You can build it however you want. Some nights I go heavier on the toppings. Other nights I keep it super basic. Either way, it is a simple meal I look forward to.
Let’s Talk Ingredients
Cauliflower couscous versus cauliflower rice… honestly, use what you like. The couscous adds a little something extra, but on busy nights? A bag of pre-shredded cauliflower rice sauteed for a few minutes gets dinner on the table fast.
Feta cheese delivers a salty bite that I love here, but if you’d like to sub another cheese, goat cheese is a good match for the flavors.
Tzatziki brings everything together. I recommend you use my homemade keto tzatziki, but you can usually find it in the produce section if you would prefer to buy it.
Feel free to get creative and add your favorite toppings. I’ve added romaine lettuce, roasted broccoli, and diced cucumber to these low-carb bowls on occasion.
Step-by-Step Instructions
Transfer the chicken to a plate and let it rest before slicing.
Warm the cauliflower rice and divide it between bowls. Add the onion, tomatoes, olives, and feta to each keto bowl.
Slice the chicken and place it on top of each keto Greek chicken bowl. Drizzle with the reserved dressing and add tzatziki.
Tips & Tricks
- Don’t skip drying the chicken before cooking. A wet surface steams instead of sears, and you’ll miss out on the browning.
- Marinate long enough to build flavor, but don’t push it too far. Because there is acid in the marinade, keep the time to under 4 hours.
- Cook to temperature, not time. Chicken thickness varies, so check for doneness. To do this, make sure you have an instant-read thermometer on hand. I like to pull it at 160°F because carry-over cooking, as the chicken rests, will get it to 165°F
- Drain or pat dry toppings like tomatoes and olives. Extra moisture can make your keto bowl watery fast.
Keto Bowl with Greek Chicken
Ingredients
Marinade/Dressing
- ½ cup avocado oil or olive oil
- 2 tablespoons lemon juice
- 2 tablespoons red wine vinegar
- 1 tablespoon dried oregano
- ½ teaspoon sea salt
- ¼ teaspoon fresh ground black pepper
Chicken
- 1 pound boneless skinless chicken
- 2 tablespoons avocado oil
Bowl
- 6 cups cauliflower rice or cauliflower couscous
- ½ red onion sliced thin
- ½ cup cherry tomatoes halved
- ½ cup pitted Kalamata olives
- ½ cup crumbled feta
- For serving: keto tzatziki sauce
Instructions
- In a jar, combine the avocado oil, lemon juice, red wine vinegar, oregano, salt, and pepper.
- Reserve ¼ cup of the mixture for drizzling.
- Place the chicken in a shallow dish or zip top bag. Pour the remaining ½ cup of the marinade over it. Marinate in the fridge for at least 1 hour, or up to 4.
- Remove the chicken from the bag or dish, and lightly pat dry.
- Heat the oil in a large skillet to medium heat. Cook the chicken for about 8 minutes per side, until golden brown and the internal temperature is at least 160°F. The actual cooking time will depend on the thickness of your chicken.
- Remove the chicken from the pan, and rest while you construct the bowls.
Bowls
- Gently heat the cauliflower couscous or cauliflower rice and divide between the bowls.
- Add the onion, tomatoes, olives, and feta.
- Slice the chicken, and divide between the bowls.
- Drizzle with the remaining dressing.
- Top with tzatziki sauce if desired.
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