A delicious and vibrant meal that fits perfectly into a low-carb or ketogenic diet, packed with marinated grilled chicken, fresh vegetables, and creamy feta cheese.
Ingredients
Scale:
1 lb boneless, skinless chicken breasts
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 teaspoons dried oregano
1 teaspoon garlic powder
Salt and pepper, to taste
1 cup plain Greek yogurt
1 medium cucumber, grated
2 cloves garlic, minced
1 tablespoon fresh dill, chopped
1 tablespoon lemon juice
2 cups mixed greens (spinach, arugula, etc.)
1 cup cherry tomatoes, halved
1/2 cup red onion, thinly sliced
1/2 cup cucumber, diced
1/2 cup kalamata olives, pitted and halved
1/2 cup crumbled feta cheese
Instructions
Marinate the Chicken: In a bowl, whisk together olive oil, red wine vinegar, oregano, garlic powder, salt, and pepper until well combined. Add the chicken breasts, ensuring they're thoroughly coated in the marinade. Cover and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
Prepare the Tzatziki Sauce: In a separate bowl, combine the Greek yogurt, grated cucumber, minced garlic, dill, lemon juice, and salt. Mix well until all ingredients are incorporated smoothly, and refrigerate until ready to use.
Cook the Chicken: Preheat your grill or skillet over medium-high heat. Once hot, add the marinated chicken breasts, cooking for 6-7 minutes per side, or until the internal temperature reaches 165°F.
Assemble the Bowls: In a large serving bowl, layer the mixed greens as the base. Top with sliced grilled chicken, cherry tomatoes, red onion, cucumber, kalamata olives, and crumbled feta cheese.
Add Tzatziki Sauce: Drizzle a generous amount of tzatziki sauce over the top of each bowl.
