Dinner

Low-Carb Greek Chicken Bowls: 12g Net Carbs & Irresistible Flavor Recipe

Name: Low-Carb Greek Chicken Bowls: 12g Net Carbs & Irresistible Flavor Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Greek
Ingredients: 2 boneless, skinless chicken breasts; 1 tbsp olive oil; 1 tsp dried oregano; 1 tsp garlic powder; Salt and pepper to taste; 1 cup chopped cucumber; 1 cup cherry tomatoes, halved; 1/2 cup red onion, thinly sliced; 1/2 cup feta cheese, crumbled; 1/4 cup kalamata olives; 1 tbsp lemon juice; Fresh parsley for garnish

BySana Jeannette April 12, 2026April 12, 2026

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Introduction

Enjoy a fresh and flavorful meal with these Low-Carb Greek Chicken Bowls. Packed with bright Mediterranean ingredients and only 12g net carbs per serving, they make a perfect healthy lunch or dinner that’s both satisfying and easy to prepare.

A white bowl holds a colorful Greek-style salad with layers from bottom to top: a green bed of chopped cucumbers and olives on the left side, a layer of halved red cherry tomatoes mixed with olives on the lower right side, topped with crumbled white feta cheese scattered over the tomatoes and cucumbers. Centered across the bowl is a sliced grilled chicken breast with a golden-brown, slightly charred crust and sprinkled with green herbs. Thin purple onion rings are arranged near the top left edge of the bowl beside three lemon slices leaning on the bowl’s rim. The bowl sits on a white marbled surface with some green parsley leaves around it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 boneless, skinless chicken breasts
1 tbsp olive oil

1 tsp dried oregano
1 tsp garlic powder

Salt and pepper to taste
1 cup chopped cucumber

1 cup cherry tomatoes, halved
1/2 cup red onion, thinly sliced
1/2 cup feta cheese, crumbled

1/4 cup kalamata olives
1 tbsp lemon juice
Fresh parsley for garnish

Instructions

Step 1: Season the chicken breasts with olive oil, dried oregano, garlic powder, salt, and pepper, ensuring each piece is evenly coated.
Step 2: Grill or pan-fry the chicken over medium heat for about 6 to 7 minutes on each side until fully cooked and no longer pink inside. Remove from heat and let rest for a few minutes before slicing.
Step 3: In a large bowl, combine chopped cucumber, halved cherry tomatoes, thinly sliced red onion, crumbled feta cheese, and kalamata olives.

Step 4: Drizzle the lemon juice over the salad ingredients and toss gently to mix and coat everything evenly.
Step 5: Slice the rested chicken into thin strips and arrange on top of the mixed salad.
Step 6: Garnish with fresh parsley before serving to add a burst of color and freshness.

Tips & Variations

For extra flavor, marinate the chicken in the olive oil and spices for 30 minutes before cooking.
Swap kalamata olives for green olives if preferred, or omit for a milder taste.
Add a dollop of tzatziki sauce for a creamy complement to the bowl.

Use grilled vegetables, such as zucchini or bell peppers, to bulk up the salad without adding carbs.

Storage

Store leftover chicken and salad separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in a microwave or skillet before combining with the salad. The fresh vegetables are best served cold and should be consumed within this timeframe for optimal freshness.

How to Serve

In a white bowl on a white marbled surface, there is a colorful Greek salad with five main visual layers: at the center, grilled chicken breast slices with a golden-brown, slightly charred texture sprinkled with fresh green herbs; to the top left, thin rings of purple-red onions; below the onions, bright green cucumber slices with skin on; on the right side, bright red cherry tomato halves mixed with dark purple olive slices; and scattered throughout the salad, white crumbled feta cheese adding a crumbly texture and contrast. Two thin lemon slices rest near the grilled chicken at the top. The photo is detailed with fresh herbs around the bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs can be used as a juicier alternative. Adjust cooking time slightly to ensure they reach an internal temperature of 165°F (74°C).