Description
Experience a refreshing Mediterranean meal that balances high-quality protein with crisp, garden-fresh vegetables. These low-carb bowls feature succulent pan-seared chicken marinated in lemon and herbs, served alongside a cool, creamy homemade tzatziki sauce. It is a nutrient-dense, healthy, and satisfying dinner that is perfect for busy weeknights without sacrificing flavor or quality.
Ingredients
1 lb boneless skinless chicken breast, diced
6 tbsp extra virgin olive oil, divided
2 tbsp lemon juice, divided
1 tbsp lemon zest
1 tbsp red wine vinegar
1 tbsp Greek seasoning
8 oz full-fat Greek yogurt
1.5 Persian cucumbers, divided (grated for sauce, diced for bowl)
2 cloves garlic, minced
1/3 cup Kalamata olives, pitted
4 oz feta cheese, crumbled
Fresh dill and oregano, to taste
Salt and black pepper to taste
Instructions
Combine chicken, 3 tbsp olive oil, lemon juice, red wine vinegar, Greek seasoning, and salt in a bowl and marinate for 30 minutes.
Prepare the tzatziki by stirring together yogurt, grated cucumber, minced garlic, lemon zest, remaining lemon juice, dill, salt, and pepper in a medium bowl; refrigerate until serving.
Heat a cast-iron skillet over medium-high heat with the remaining 3 tbsp olive oil.
Add the marinated chicken to the skillet and cook for 3 to 4 minutes per side until fully cooked and golden.
Assemble the bowls by portioning the cooked chicken, diced cucumbers, olives, and crumbled feta.
Top with a generous scoop of the prepared tzatziki and fresh herbs before serving.
Notes
Store leftover chicken and tzatziki separately in airtight containers in the refrigerator for up to 3 days. For a crunchier bowl, add chopped romaine lettuce as a base.
- Prep Time: 20
- Cook Time: 10
- Category: Chicken Recipes
- Method: Pan-Seared
- Cuisine: Mediterranean