Keto Greek Chicken Bowls

Reprinted with permission from Cast Iron Keto by Alex and Lauren Lester, Page Street Publishing Co. 2020. Photo credit: Lauren Lester.
This dish is one of the authors, Alex’s, personal favorites—but if you put enough olives and feta on top, he’d eat just about anything. Combining all the benefits of the Mediterranean diet and Keto diet in one bowl, these Greek Chicken Bowls will soon become a favorite of yours too.
Serves 4

Ingredients List

For the Chicken

  • 1 lb (454 g) boneless, skinless chicken breast, cut into 1-inch (2.5-cm) cubes
  • 3 Tbsp (45 ml) olive oil
  • 2 Tbsp (30 ml) lemon juice
  • 1 Tbsp (15 ml) red wine vinegar
  • 1 Tbsp (3 g) Greek seasoning
  • 1/4 tsp sea salt

For the Tzatziki

  • 8 oz (224 g) full-fat plain Greek yogurt
  • 1/2 medium Persian cucumber, grated
  • 2 cloves garlic, grated
  • zest of 1 medium lemon
  • 1 Tbsp (15 ml) fresh lemon juice
  • 2 Tbsp (8 g) minced fresh dill
  • sea salt, as needed
  • black pepper, as needed

For the Red Wine Vinegar Dressing

  • 3 Tbsp (45 ml) olive oil
  • 1 Tbsp (15 ml) red wine vinegar
  • 1 tsp minced fresh oregano
  • sea salt, to taste

For the Toppings

  • 1 large Persian cucumber, diced
  • 1 cup (150 g) cherry tomatoes, halved
  • 1/2 cup (58 g) thinly sliced red onion
  • 1/3 cup (33 g) pitted Kalamata olives
  • 4 oz (112 g) feta cheese, crumbled
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  • To make the chicken, combine the chicken, oil, lemon juice, vinegar, Greek seasoning, and salt in a sealable container. Marinate the chicken in the refrigerator for 30 minutes or up to overnight.
  • To make the tzatziki, stir together the yogurt, cucumber, garlic, lemon zest, lemon juice, dill, salt, and black pepper in a medium bowl. Refrigerate the tzatziki until you are ready to serve.
  • Heat a 10-inch (25-cm) or larger cast iron skillet over medium-high heat. Add the chicken and marinade to the skillet. Cook the chicken for 3 to 4 minutes per side, until it is brown and its internal temperature reaches 165°F (74°C).
  • To make the red wine vinegar dressing, whisk together the oil, vinegar, oregano, and salt in a small bowl.
  • To assemble the bowls, divide the chicken among four individual serving bowls. Top the chicken with the cucumber, tomatoes, onion, olives, and feta cheese. Pour the red wine vinegar dressing over the bowls and top each bowl with the tzatziki just before serving.

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3 reviews

  1. 4 stars
    Recipe looks awesome, but I think it’s 4 servings per recipe (not 1) once calculated inside a macro recipe tracker app.

    • You are right! thanks for catching that. We’ve updated the recipe to reflect 4 servings.

  2. 5 stars
    These were delicious! The tzatziki really made this a winner. Would definitely make again. The only change I made was that I marinaded the chicken in primal kitchen’s Greek dressing.

    • Thanks for letting us know you enjoyed the recipe. We’re so glad! Thanks, also, for the tip on what sounds like a yummy variation!


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