Name: Greek Chicken Bowl Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 634g/1.3lb skinless chicken breasts (approx 2 large chicken breasts); 3 tablespoons olive oil; 2 tablespoons lemon juice; 2 cloves garlic minced; 1 teaspoon dried oregano; 1/2 teaspoon sea salt; 1/4 teaspoon black pepper; 2 cups cherry tomatoes, halved; 2 cups cucumber, chopped; 1 cup kalamata olives pitted and sliced; 1 avocado, peeled and diced; 1/2 red onion sliced; Serve with approx 1 cup tzatziki* see recipe here; Fresh oregano and extra salt and pepper to taste

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This healthy low-carb Greek chicken bowl with dairy- free tzatziki makes a delicious lunch or dinner. Full of Mediterranean-style flavours and so easy to throw together, this is an easy, healthy dinner that everyone can enjoy. These Greek chicken bowls are Paleo, Keto, and Whole30 Friendly.

Greek chicken bowl on wooden board with fresh oregano to the side.

If you love Mediterranean-style food then this Greek chicken bowl recipe is for you!

Succulent lightly marinated chicken in a bed of Mediterranean-style produce, and topped off by kalamata olives and creamy dairy-free tzatziki sauce. This Greek salad bowl is satisfying and delicious!

Nothing beats fresh Mediterranean-style produce, and we have been lucky to have an abundance of tomatoes and cucumber growing in our garden this Summer.

Tomatoes, cucucmber and avocado in wooden basket.

Notes on Key Ingredients

Chicken - Skinless chicken breast or chicken thigh cutlets work the best for this salad bowl.
Tomatoes - I mainly used cherry tomatoes, a mix of red and yellow from our garden.
Olives - I used pitted kalamata olives, these go really well with the flavours of this Greek salad bowl. You can use whatever olives you prefer.
Herbs - I used dried oregano in the seasoning for the chicken marinade, you could also use rosemary and thyme. I chopped fresh oregano and sprinkled it over the chicken once it was cooked. The tzatziki sauce has fresh dill, you could also add fresh parsley.

Step-by-step instructions

First, make the marinade for the chicken. Mix lemon juice, olive oil, herbs, salt, and pepper into a glass and stir or place in a glass jar, and shake. Dice the chicken into cubes of roughly 2.5cm/1 inch.

Diced chicken on board with knife for Greek chicken bowl

Place the chicken in a medium-sized bowl or dish. Pour over the marinade and stir so that the chicken is evenly coated. Cover and leave in the fridge anywhere from 30 minutes to 2 hours if you have time. You can also leave it to marinate overnight if you prefer.

Bring a large iron pan or skillet to medium heat. Add the chicken and marinade to the skillet. Cook the chicken for 3 to 5 minutes per side. It should be a light golden brown on the outside. You can use a thermometer to check its internal temperature 165°F (74°C) or test a piece by cutting it open and ensuring the juices are clear.

Start prepping your vegetables for the salad bowl and set them aside.

Prepper vegetables for greek salad bwol on wooden board with knife.

Assemble your Greek chicken bowl by adding the tomatoes, cucumber, red onion, diced avocado, and sliced olives to a bowl. Add the cooked chicken. Top with extra chopped fresh oregano to the chicken if desired. Serve with Tzatziki or hummus on the side or drizzled over the bowl. Top with extra salt and ground black pepper to taste.

You can see the full recipe for my dairy free tzatziki sauce here. It is so easy to make and is delicious, you won't want store-bought tzatziki after trying this!

Birdseye view of Greek chicken bowl with tzatziki on wooden board and white cloth in background.

What to serve with the salad bowls:

If tzatziki is not for you then this creamy avocado sauce would also go really well with this Greek chicken bowl.
If you don't like creamy dressings then just a dash of olive oil and lemon juice or red wine vinegar will top the salad bowls off nicely.
These Greek salad bowls are delicious just as they are. You could serve them with a side of toasted pita bread, rice, or cauliflower rice.
Adding a side of hummus or crumbling feta cheese over the top is also delicious.

Note: I have kept this Greek chicken bowl dairy-free, so it is also Paleo and Whole30 compliant.

Other Mediterranean-style recipes you will love:

This Mediterranean Chicken bake with eggplant, zucchini, basil, olives, and tomatoes is all cooked in one dish, it makes an easy, healthy dinner.
This Greek-style fish salad is a simple, fresh, and tasty dinner.
Easy Mediterranean chickpea salad is perfect for a potluck, side or enjoy on its own for lunch.

For more tasty recipes and to see what I’ve been getting up to you can follow me on Facebook, Instagram, Pinterest or Twitter.

If you make these Greek chicken salad bowls, I’d love for you to give them a star rating ★ below, and please let me know how you get on! You can also tag me #lovefoodnourish on Instagram – I love seeing your creations!

Greek Chicken Bowl Recipe

Yield: Serves 4

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Healthy greek chicken bowls make a delicious lunch or dinner. With a Mediterranean-style salad and marinated chicken, they are full of flavour. Gluten-free, Dairy-Free, Paleo, Whole30, Keto, Low Carb.

Ingredients

Greek chicken

634g/1.3lb skinless chicken breasts (approx 2 large chicken breasts)
3 tablespoons olive oil
2 tablespoons lemon juice
2 cloves garlic minced
1 teaspoon dried oregano
½ teaspoon sea salt
¼ teaspoon black pepper

Salad bowls

2 cups cherry tomatoes, halved
2 cups cucumber, chopped
1 cup kalamata olives pitted and sliced
1 avocado, peeled and diced
½ red onion sliced

Optional

Serve with approx 1 cup tzatziki* see recipe here
Fresh oregano and extra salt and pepper to taste

Instructions

First, make the marinade for the chicken. Mix lemon juice, olive oil, herbs, salt, and pepper into a glass and stir or place in a glass jar, and shake.
Dice the chicken into cubes of roughly 2.5cm/1 inch. Place the chicken in a medium-sized bowl or dish. Pour over the marinade and stir so that the chicken is evenly coated. Cover and leave in the fridge anywhere from 30 minutes to 2 hours if you have time. You can also leave it to marinate overnight if you prefer.
Bring a large iron pan or skillet to medium heat. Add the chicken and marinade to the skillet. Cook the chicken for 3 to 5 minutes per side. It should be a light golden brown on the outside. You can use a thermometer to check its internal temperature 165°F (74°C) or test a piece by cutting it open and ensuring the juices are clear.
Start prepping your vegetables for the salad bowl and set them aside.
Assemble your Greek chicken bowl by adding the tomatoes, cucumber, red onion, diced avocado, and sliced olives to a bowl. Add the cooked chicken.
Top with extra chopped fresh oregano to the chicken if desired. Serve with Tzatziki on the side or drizzled over the bowl. Top with extra salt and pepper to taste.

Notes

If tzatziki is not for you then this creamy avocado dressing would also go really well with this Greek chicken bowl

If you don't like creamy dressings then just a dash of olive oil and lemon juice or red wine vinegar will top the salad bowls off nicely.

These Greek salad bowls are delicious just as they are. You could serve them with a side of toasted pita bread, rice, or cauliflower rice.

Adding a side of hummus or crumbling feta cheese over the top is also delicious.

The nutritional information does not include the Tzatziki sauce, please see this recipe individually for its nutritional information.

You can use store-bought tzatziki or follow my recipe for dairy-free tzatziki. The prep time does not include making the tzatziki.

Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 533Total Fat 31gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 24gCholesterol 135mgSodium 600mgCarbohydrates 13gNet Carbohydrates 7gFiber 6gSugar 4gProtein 52g

This nutritional information is an estimate only and is provided as a courtesy to readers. It was auto-generated based on serving size, number of servings, and typical information for the ingredients listed in the recipe card. Please feel free to use your preferred nutrition calculator. Please consult your doctor about any specific dietary requirements.