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Low Carb Chicken Greek Bowls

Low carb, trim healthy mama s, Chicken Greek Bowls are what’s for dinner

I made these bowls when we had our crazy winter storm. There is a Greek restaurant near me that we love. Being trapped in my house had my kitchen creativity going. I started thinking about how to bring that yummy Greek flavor home with what we already had at home. The grocery stores, if they were open, were bare. The end results were delicious. My whole family loved the Greek bowls.

You can easily prep this dinner during your meal prep.

Everything came together easily but if your days and nights are busy, take a little time to meal prep. I find that taking an hour on a day where I am not running in every direction to meal prep, my week goes so much better. The only thing I don’t think I would completely pep would be the tzatziki sauce. I wouldn’t add the grated cucumber until it is time to make the Greek bowls. These would also be great to prep for the whole week. I have done taco salads that way and a few other meals. These bowls would be perfect for that.

You can grill, bake, or pan fry your chicken.

You can cook your chicken however you want or need to. If you are still frozen, grilling is most likely out of the question. I was able to grill mine. It was a little chilly but doable. I also used chicken tenders. You can use chicken breasts that you slice into strips if that is what you have. If you are going to use whole chicken breasts, you might want to butterfly them or pound until they are even in size. You don’t want to overcook the edges just to get the middle cooked to the right temperature. Whatever temperatures you are experiencing, put these on your menu. They are so good!

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5 from 1 vote

Low Carb, THM S, Greek Bowls


  • 2 lb Chicken breasts or tenders
  • 2 T Olive Oil
  • 2 T Lemon Juice
  • 1 T Oregano
  • 1 T Minced Garlic
  • 1 t Salt 1/2
  • 1/2 t Black Pepper
  • 1 T White Wine Vinegar
  • 1 Med Red Onion, thinly sliced
  • 4 oz Feta Cheese
  • 3/4 C Non-fat Greek Yogurt
  • 3/4 C Grated Cucumber
  • 2-3 t Lemon Juice
  • 2 t Olive Oil
  • 3/4 t Salt
  • 3/4 t Dried Dill
  • 2 Heads Romaine lettuce, sliced
  • 6 oz Can Black olives, drained and sliced in half
  • 1 C Sliced Grape Tomatoes


  • Combined the ingredients olive through white wine vinegar. This is your marinade.
  • Place your chicken in a gallon size baggie and add the marinade. Squish everything around and place in your fridge for an or so. You can also freeze this as part of a freezer meal prep session.
  • Cook your chicken however you are planning on it.
  • In bowls place the cut lettuce. Prep the tzatziki sauce. Combine the Greek yogurt, grated cucumber, lemon juice, olive oil, salt, and dill.
  • After the chicken has cooked, allow to cool a little before slicing.
  • I prepped everything on a cutting board and let my family prep their own Greek bowls.
  • Assemble your bowls. I served ours with half of a Joseph's pita.

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