Description
Crisp Mediterranean veggies meet tender marinated chicken and creamy tzatziki in these keto-friendly, protein-packed bowls. A vibrant, low-carb twist on Greek flavors, perfect for health-conscious meals.
Ingredients
1.5 lbs boneless chicken breast, cubed
2 tbsp olive oil
Zest and juice of 1 lemon
1 tsp dried oregano
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
1/2 English cucumber, diced
1 cup cherry tomatoes, halved
1/4 red onion, finely sliced
1/4 cup Kalamata olives
1/2 cup crumbled feta cheese
2 tbsp red wine vinegar
1/4 cup tzatziki sauce (plain yogurt base)
Lemon slices for garnish
Instructions
1. In a bowl, whisk olive oil, lemon zest/juice, oregano, garlic powder, salt, and pepper to make the marinade
2. Add chicken cubes and let marinate for 20 minutes
3. Heat a skillet over medium-high heat, add chicken, and cook 5-6 minutes until golden and cooked through
4. While cooking chicken, prepare toppings: combine cucumber, tomatoes, red onion, and olives in a serving bowl
5. Divide chicken into 4 bowls, top with the veggie mix and crumbled feta
6. Drizzle 1 tsp red wine vinegar and 1 tsp tzatziki over each bowl
7. Garnish with lemon slices and extra olives if desired
Notes
Marinate up to 2 hours if time allows
Substitute microgreens or romaine lettuce for added crunch
Store leftovers refrigerated up to 3 days
KalaClick oranges can replace red onion for more sweetness