Recipe of the Week: Low Carb Greek Chicken Bowls

• 1/4 tsp. Pepper
• 1 Tbsp. Oregano
• 1 Tbsp. Red Wine Vinegar
• For The Tzatziki
• 1 cup Nonfat Plain Greek Yogurt
• 1 Tbps. Lemon Juice
• 1 Tbsp. Garlic
• 1/2 tsp. Salt
• 1/4 tsp. Pepper
• 1 Tbsp. Dill
• 2 Tbsp Olive Oil
• For The Cucumber Tomato Salad
• 1 Cucumber, sliced
• 1 pint Cherry Tomatoes (or sliced tomatoes of your choice)
• 1/2 cup Red Onion, thinly sliced
• 1 Tbsp. Lemon Juice
• 2 Tbsp Olive Oil
• 1 Tbsp. Red Wine Vinegar
• 1 Tbsp. Garlic
• 1 Tbsp. Oregano
• For Serving:
• Reduced fat feta cheese

Instructions
Combine all of the marinade ingredients in a gallon Ziploc bag, and added the cubed chicken breasts.

Seal the bag, shake to coat the chicken, and marinate at least 20 minutes, or as long as overnight.

Remove the chicken pieces from a marinade and cook in a large skillet with olive oil over medium-high heat for 3-4 minutes on each side. (Alternatively, you can cook the pieces in an air fryer for 11 minutes at 425 for less mess)

Let chicken pieces rest for a few minutes before adding them to the Greek bowls.

To make the cucumber salad: combine all sliced salad ingredients and toss to combine.

To make the Tzatziki: whisk all the Tzatziki ingredients.

To serve, place the chicken, cucumber salad, Tzatziki, and feta cheese in a bowl & enjoy!

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