Low-Carb Greek Chicken Bowls with Tzatziki and Veggies

Low-carb Greek chicken bowls have completely saved my weeknight dinner routine. I’m not even exaggerating—when I’m staring into my fridge at 5:30 wondering what the heck to make, this is my go-to solution that never disappoints. It’s fresh, it’s filling, and it doesn’t leave me with that heavy carb crash an hour later. Plus, the whole family actually eats it without complaining, which in my house is basically a miracle on par with finding matching socks in the dryer.

How These Greek Bowls Saved My Diet (And My Sanity)

So here’s the thing—I tried keto a couple years ago and it was… not great for me. Too restrictive, too many weird ingredients, too much bacon (never thought I’d say that). But I did learn that cutting back on some carbs actually helped my energy levels and made me feel less bloated. The problem was finding meals that didn’t make me feel like I was being punished.

These Greek chicken bowls were born from desperation one night when I had chicken thighs defrosting, a cucumber about to go slimy, and zero patience for complicated cooking. The first version was honestly pretty sad—bland chicken, basic tzatziki that separated weirdly, and raw veggies thrown together. But the concept was solid, and over probably 20+ iterations, I’ve perfected a version that hits all the right notes without requiring a second mortgage for specialty ingredients or three hours of prep time.

What I love most is how these bowls let everyone customize their own dinner. My husband loads up on extra chicken, my youngest avoids the red onions like they might attack him, and I pile on extra cucumber and tzatziki. Everybody’s happy, nobody’s hangry, and I’m not stuck washing fifteen different pans at 9pm. That’s what I call a weeknight win.

Ingredients Low-Carb Greek Chicken Bowls

The magic of these bowls is in the balance of flavors and textures. You’ve got the warm, spiced chicken against cool, creamy tzatziki, with crunchy fresh veggies bringing everything together. Nothing here is particularly fancy or hard to find, which is exactly the point. I’ve made this with both premium farmers market ingredients and with whatever was on sale at the regular grocery store—both versions are delicious.

A quick note on substitutions—this recipe is super forgiving. If you’re missing an ingredient or two, you can still make something delicious. I’ve made emergency substitutions more times than I can count when I realized I was out of something mid-recipe. Just keep the general concept of “Greek-seasoned protein + fresh veggies + creamy sauce” and you’re golden.

Boneless Chicken Thighs (about 1.5 pounds)

I’m firmly team chicken thigh here. Yes, you can use breasts if you’re a dedicated white meat person, but thighs give you more flavor and are much more forgiving if you accidentally overcook them (which, let’s be honest, happens to all of us). They’re also usually cheaper, which is a nice bonus. Buy them boneless and skinless to save yourself the prep work—life’s too short to be messing with chicken skin on a weeknight.

Greek Seasoning Blend

You can buy this pre-made (Cavender’s is pretty good) or make your own with oregano, garlic powder, onion powder, dill, salt, pepper, and a touch of cinnamon. I started mixing my own after running out of the store-bought version during lockdown, and honestly, I never went back. The beauty of DIY is adjusting to your taste—I go heavy on the oregano and light on the cinnamon. Nothing worse than chicken that tastes like a candle.

Cucumber (1 large English or 2 regular)

English cucumbers (the long ones wrapped in plastic) have thinner skin and fewer seeds, making them ideal here. But regular cucumbers work fine too—just slice them in half lengthwise and scoop out the seedy center with a spoon first. Otherwise, your tzatziki will end up watery, and nobody wants sad, runny tzatziki. Trust me on this one, I learned the hard way after ruining an entire batch.

Greek Yogurt (2 cups, full-fat)

Please, for the love of all things delicious, use full-fat yogurt for the tzatziki. The non-fat stuff just doesn’t have the same richness or tang. I’ve tried using non-fat in a pinch and ended up with something that tasted vaguely of disappointment. Fage is my go-to brand, but any thick Greek yogurt works. If yours seems thin or watery, strain it through a coffee filter or cheesecloth for 30 minutes before using.

Fresh Dill and Garlic

These are non-negotiable for proper tzatziki. I’ve tried using dried dill when I forgot to buy fresh, and while it’s technically edible, it’s just not the same. The fresh dill adds this bright, aromatic quality that the dried stuff can’t match. As for garlic, one clove might seem like enough, but go for two. A good tzatziki should have a gentle garlic bite that makes itself known without overwhelming everything.

Feta Cheese (the block kind, not pre-crumbled)

The pre-crumbled feta is convenient but often dry and coated with anti-caking agents. Buy a block and crumble it yourself—it takes literally 10 seconds and tastes infinitely better. I keep mine in salt water in the fridge to prevent it from drying out. If you absolutely hate feta (my brother-in-law does for some reason), crumbled goat cheese can work as a milder alternative.

Instructions Low-Carb Greek Chicken Bowls

The beauty of these bowls is that once you’ve done it once or twice, you can make them on autopilot. The whole process takes about 30 minutes from start to finish, with most of that being hands-off cooking time. I usually make the tzatziki first, then get the chicken going, and prep the veggies while the chicken cooks. Multi-tasking for the win!

Don’t stress about getting everything done at exactly the same time. These bowls are actually great with the chicken still warm but not piping hot—it creates a nice temperature contrast with the cool tzatziki and veggies. And if you’re really in a time crunch, the tzatziki can be made a day ahead (it actually gets better overnight as the flavors meld).

Make the tzatziki first so flavors can develop.

Grate half a cucumber into a mesh strainer set over a bowl and sprinkle with a little salt. Let it sit for 5 minutes, then squeeze the living daylights out of it to remove excess moisture. This step is crucial—skip it and you’ll have watery tzatziki that slides off your chicken. Mix the squeezed cucumber with the Greek yogurt, 1 tablespoon olive oil, 2 minced garlic cloves, 2 tablespoons chopped fresh dill, a squeeze of lemon juice, and salt and pepper to taste. Stir it well and pop it in the fridge while you make everything else.

Season and cook the chicken to juicy perfection.

Pat those chicken thighs dry with paper towels (wet chicken = sad, steamed chicken instead of nicely browned chicken). Season them generously with your Greek seasoning blend, making sure to get both sides. Heat a tablespoon of olive oil in a large skillet over medium-high heat until it shimmers, then add the chicken and don’t touch it for at least 4-5 minutes. Seriously—no poking, no prodding. Let it develop that beautiful golden crust. Flip and cook another 4-5 minutes until cooked through (165°F on an instant-read thermometer). Let it rest for 5 minutes before slicing.

Prep your veggies while the chicken cooks.

Slice the remaining cucumber into half-moons. Dice some red onion (I go for about 1/4 of a medium onion, but adjust to your onion tolerance). Halve some cherry tomatoes, or dice a regular tomato if that’s what you have. Kalamata olives are great here too—just pit and halve them. If you’re feeling fancy, slice some bell peppers or radishes for extra crunch. There’s no wrong answer here as long as the veggies are fresh and colorful.

Slice your chicken against the grain.

This might seem like a small detail, but it makes a huge difference in how tender your chicken feels. Look for the lines in the meat and cut perpendicular to them, not parallel. I like to slice mine at a slight angle to get wider pieces. If you cut with the grain, you’ll end up with stringy, tough-feeling chicken—I made this mistake for YEARS before someone finally showed me the right way. Game-changer.

Assemble your bowls with intention.

Start with a base of sliced cucumber, tomatoes, and red onion arranged around the edge of each bowl. Place your sliced chicken in the center like it’s the star of the show (because it is). Add a generous dollop of tzatziki to one side—I’m talking a good 1/4 cup per bowl, not some sad little tablespoon. Sprinkle crumbled feta over everything, then finish with a drizzle of good olive oil, a crack of black pepper, and some extra fresh dill. The presentation actually matters here—we eat with our eyes first!

Tips & Variations Low-Carb Greek Chicken Bowls

These bowls keep beautifully in the fridge for quick lunches—just store the tzatziki separately and add it right before eating. For a vegetarian version, replace the chicken with roasted, spiced cauliflower florets or grilled halloumi cheese. If you’re extra hungry, add a side of charred lemon-garlic broccolini or roasted red peppers. And for those who need some carbs in their life, a scoop of cauliflower rice or even regular rice works perfectly as a base without compromising the Greek flavor profile.

Final Thoughts Low-Carb Greek Chicken Bowls

Look, these bowls aren’t going to win any fancy cooking competitions, but they’ve earned a permanent spot in my dinner rotation because they actually work for real life. They’re healthy without feeling like health food, satisfying without being heavy, and adaptable to whatever you’ve got on hand. Plus, they’re pretty enough for Instagram if you’re into that sort of thing (no judgment here, I’ve definitely posted mine).

If you try these, I’d love to know what variations you come up with! Drop a comment letting me know if you added something brilliant that I should incorporate into my next batch. Cooking is always better when we share our kitchen wins (and occasional disasters) with each other.