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This yummy recipe

Low-Carb Greek Chicken Bowls

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Combining all of the advantages of the Mediterranean diet and Keto diet in 1 dish, these low carb poultry bowls are exploding with colors and tastes (and, all of the nutrients!). Skillet grilled seasoned chicken is paired with all the Greek salad principles of berries, cucumbers, onions, olives, and feta cheese. Served with a side of refreshing, garlicky Tzatziki sauce or dressing table, whatever you would like to roll up with this gluten-free, low-fat chicken recipe.

Low-Carb Greek Chicken Bowls

This type of straightforward yet satiating and nourishment chicken salad is fantastic for lunch (in the home or at work ) or as a quick and effortless weeknight dinner.

This yummy recipe relies on the Cast-iron Keto Cook Book from Alex and Lauren Lester (read on the subject of the publication below)

If you’re searching for yummy low-carb chicken recipes, then this Greek jar of goodness is a must-try. It is a kind of meal that I really like to create: simple, nutritious, and quick when providing 100% over the flavor. We have got protein, tons of healthful fats, and only enough veg to offer you that increase in vitamins, fiber, and antioxidants when maintaining the carbohydrate count low.

As I mentioned previously, this recipe for Greek chicken salad bowls is by a keto cookbook that focuses on cooking using a cast-iron skillet. Personally, I love a fantastic cast iron pan since it is somewhat like a Swiss Army Knife from the kitchen.

  • You are able to a cast-iron skillet from the oven, either on the stove or over a campfire.
  • You are able to use it grill beef, bake a frittata or earn a cookiecutter.
  • It is an investment. however, it is almost indestructible and provides you with a life so long as you take very good care of it.
  • If you are short on space, it may save some by serving a number of functions.
  • It is nontoxic! Unlike nonstick cookware, cast iron includes no dangerous compounds like PFOA, making forged iron the ideal selection for a health-minded kitchen.

Though the chicken for this particular dish has been grilled in a few of those marvellous skillets, then you may use your regular skillet or the skillet grill to reach similar outcomes!

In my view, the real key to creating this dish a complete standout is that a great Greek seasoning for poultry. There are lots of great brands of premixed herbs and spice combinations on the market like that 1 or even this one.

I often create my own Greek seasoning by mixing a few of those basic ingredients: pepper, salt, dried oregano, dried thyme or rosemary, garlic, paprika, and at times even cinnamon. You are able to add different herbs such as parsley, marjoram, dill, peppermint, or chives. Lemon zest — fresh or dried — is almost always a fantastic touch!

Combining all of the advantages of the Mediterranean diet and Keto diet into 1 dish, these low carb chicken salad dishes with Tzatziki dressing and feta are super simple to make and are fantastic for dinner or lunch. Recipe from Cast Iron Keto cookbook by Alex & Lauren Lester, browse the review below!


  • 1 pound (455 g) boneless, skinless chicken breast, cut to 1-inch (2.5-cm) cubes
  • 3 tablespoons (45 ml) olive oil
  • 2 tablespoons (30 ml) lemon juice
  • 1 tablespoon (15 ml) red wine vinegar
  • 1 tablespoon (3 g) Greek seasoning (see notes below)


  • 8 oz (224 g) full-fat plain Greek yogurt
  • 1⁄2 moderate Persian cucumber, grated
  • 2 tsp garlic, grated
  • 1 tablespoon (15 ml) fresh lemon juice
  • 2 tablespoons (8 grams ) minced fresh dill
  • Sea salt, as necessary
  • Black pepper, as necessary
  • 3 tablespoons (45 ml) olive oil
  • 1 tablespoon (15 ml) red wine vinegar
  • 1 teaspoon minced fresh oregano


1 big Persian cucumber, diced


  • To generate the chicken, then mix the chicken olive oil, lemon juice, peppermint, Greek seasoning, and salt in a sealable container.
    Marinate the chicken in the fridge for half an hour or up to overnight.
  • To produce the tzatziki, stir together the yogurt, lemon, garlic, lemon zest, lemon juice, dill, salt, and pepper in a skillet. Refrigerate the tzatziki till you’re ready to serve.
  • Heat a 10-inch (25-cm) or bigger skillet over medium-high heat. Add the sausage and chicken into the skillet. Cook the chicken for 3 to 4 minutes each side, until it’s brown and its own internal temperature reaches 165°F (74°C).
  • To generate the red wine vinegar dressing, whisk together the oil, vinegar, oregano, and salt in a small bowl.
  • To build the dishes, split the chicken one of four individual serving dishes. Pour the red wine vinegar dressing on the bowls and top each bowl with all the tzatziki before serving.

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