Greek Chicken Bowls

Name: Greek Chicken Bowls
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 2 lbs boneless skinless chicken thighs; 1/4 cup olive oil; 1/4 cup fresh lemon juice; 4 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

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.

40 minEasyServes 4360 cal/serving

GreekLunchGrill and StovetopLow CarbHigh ProteinMediterraneanGluten-FreeNut-FreePork-FreeAlcohol-FreeCorn-Free

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Ingredients

2 lbs boneless skinless chicken thighs
1/4 cup olive oil
1/4 cup fresh lemon juice
4 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

1

In a bowl or zip-top bag, combine 1/4 cup olive oil, 1/4 cup fresh lemon juice, 4 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).
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.
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.
4

Drizzle each bowl with 1 cup store-bought or homemade tzatziki and serve immediately.

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Questions

How long should Greek Chicken Bowls marinate?

Step 1 reads: "Add 2 lbs boneless skinless chicken thighs, toss to coat, and marinate for at least 15 minutes (or up to overnight)." Follow the time in step 1. Shorter still seasons the surface. Much longer is not better with acidic marinades, which turn the outside of meat or fish mushy.

Is there a substitute for feta in Greek Chicken Bowls?

The entry for Greek Chicken Bowls calls for 4 oz crumbled feta cheese. In its place: Crumbled queso fresco or ricotta salata is milder but behaves the same. For dairy-free, crumble firm tofu and marinate it in lemon juice and salt.

Can I use chicken breasts instead of chicken thighs in Greek Chicken Bowls?

Yes, with care. Breasts dry out sooner: pull them at 165 F, which usually means a few minutes less than the thighs would take. As written, the entry for Greek Chicken Bowls uses 2 lbs boneless skinless chicken thighs.

Is Greek Chicken Bowls keto-friendly?

A serving of Greek Chicken Bowls carries 12 g of carbohydrate, 3 g of it fiber. Against a strict 20 g keto day that is 60 percent of the budget; against a moderate 100 g low-carb day it is 12 percent.

How do I store and reheat Greek Chicken Bowls?

Refrigerate what is left of Greek Chicken Bowls within two hours and eat it within three days. Reheat in a hot skillet rather than the microwave to keep the char.

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