This bowl features chicken strips marinated in lemon, garlic, and oregano, grilled until golden and served over a base of mixed greens. The dish is assembled with cherry tomatoes, sliced cucumber, red onion, kalamata olives, and crumbled feta cheese. The result is a fresh, multi-layered bowl finished with a creamy homemade tzatziki sauce.

About This Recipe

To prepare the bowl, the chicken is soaked in a herb-infused marinade to ensure the meat remains tender and flavorful during grilling. The tzatziki is made by mixing full-fat Greek yogurt with grated cucumber that has been squeezed dry to maintain a thick, creamy consistency. It is important to let the chicken rest for a few minutes after cooking to lock in the juices before slicing it for the final assembly.+1

The flavor relies on the combination of savory, charred chicken and the sharp, salty notes of the feta and olives. Using fresh lemon juice and dill in the sauce provides a bright acidity that balances the richness of the olive oil and yogurt. Since the base consists of crisp romaine or mixed greens, the dish offers a variety of textures that highlight the clean, traditional profiles of Mediterranean cuisine.

These bowls work well for lunch or dinner and can be prepared quickly for meal prep. It’s easy to customize the meal by adding roasted red peppers for variety or substituting the chicken breasts with thighs for a juicier version. This bowl is best served immediately for a contrast in temperatures, offering a structured and vibrant meal that emphasizes fresh ingredients.

Why You’ll Love This Recipe

Fresh and full of flavor
Great for meal prep—ready in under 30 minutes
Low-carb, high-protein, and gluten-free
Customizable with your favorite Greek-inspired toppings
Creamy homemade tzatziki included

What You’ll Need for These Keto Greek Chicken Bowls

For the Chicken Marinade
1 lb chicken breast, cut into strips
3 tbsp olive oil
Juice of 1 lemon
3 cloves garlic, minced
1 tsp dried oregano
½ tsp salt
½ tsp black pepper
For the Tzatziki Sauce
1 cup Greek yogurt (full-fat, unsweetened)
½ cucumber, grated and squeezed of excess water
1 clove garlic, minced
1 tbsp olive oil
1 tbsp fresh dill, chopped (or 1 tsp dried dill)
Juice of ½ lemon
Salt & pepper, to taste
For the Bowls
4 cups mixed greens or chopped romaine
1 cup cherry tomatoes, halved
½ cucumber, sliced
¼ red onion, thinly sliced
½ cup kalamata olives
½ cup feta cheese, crumbled

Step-by-Step Preparation

In a bowl, whisk olive oil, lemon juice, garlic, oregano, salt, and pepper. Add chicken and marinate at least 20 minutes.
Heat a skillet over medium-high heat. Cook chicken strips 4–5 minutes per side until golden and fully cooked. Remove and let rest.
For the tzatziki, combine Greek yogurt, grated cucumber, garlic, olive oil, dill, lemon juice, salt, and pepper. Mix until creamy.
Assemble bowls: divide greens among 4 bowls, then top with cucumber, tomatoes, onion, olives, and feta.
Add grilled chicken on top and drizzle generously with tzatziki.
Serve immediately or store components separately for meal prep.

FAQ

Can I use chicken thighs instead of breasts?
Yes! Chicken thighs will add more flavor and extra fat, which makes them even more keto-friendly.
Can I make this dairy-free?
Absolutely—use coconut yogurt in place of Greek yogurt and skip the feta, or use a dairy-free alternative.
How long does the chicken keep after cooking?
Stored in the fridge, cooked chicken lasts 3–4 days, making it perfect for meal prep bowls.
Can I serve this with a base instead of greens?
Yes—cauliflower rice or zucchini noodles work great if you want something more filling.

Variations & Substitutions

Swap feta for goat cheese or omit for dairy-free.
Add roasted red peppers, artichokes, or grilled zucchini for variety.
Use tahini sauce instead of tzatziki for a nutty twist.

Serving Suggestions

Serve with a side of roasted cauliflower or keto pita bread for a complete Greek-inspired meal. These bowls are also perfect for picnics or quick work lunches.

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