Greek Chicken Bowls
Juicy grilled chicken thighs seasoned with lemon and oregano, served over crisp romaine with cucumber, tomatoes, olives, feta, and a cool tzatziki drizzle — all the flavors of a Greek feast in a low-carb bowl.
Ingredients
- 2 lbs boneless skinless chicken thighs
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 4 cloves garlic cloves, minced
- 2 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper, freshly ground
- 8 cups romaine lettuce, roughly chopped
- 1 English cucumber, diced
- 2 cups cherry tomatoes, halved
- 1/2 cup kalamata olives (pitted), halved
- 4 oz crumbled feta cheese
- 1 cup store-bought or homemade tzatziki
- 1/2 red onion, thinly sliced
Instructions
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1
In a bowl or zip-top bag, combine 1/4 cup olive oil, 1/4 cup fresh lemon juice, 4 cloves minced garlic cloves, 2 tsp dried oregano, 1 tsp salt, and 1/2 tsp freshly ground black pepper. Add 2 lbs boneless skinless chicken thighs, toss to coat, and marinate for at least 15 minutes (or up to overnight).
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2
Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and grill for 5-7 minutes per side until nicely charred and the internal temperature reaches 165°F (74°C). Transfer to a cutting board and rest for 5 minutes, then slice.
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3
Divide 8 cups roughly chopped romaine lettuce among 4 bowls. Top each with sliced chicken, 1 diced English cucumber, 2 cups halved cherry tomatoes, 1/2 cup halved kalamata olives (pitted), 1/2 thinly sliced red onion, and 4 oz crumbled feta cheese.
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4
Drizzle each bowl with 1 cup store-bought or homemade tzatziki and serve immediately.