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Recipe from Simpler Savory

The recipe

No Carb Greek Chicken Bowls

Prep
20 min
Cook
15 min
Total
35 min
Servings
4 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 4 servings.

calories
420

2× the original author values. Recipe yield: 4 servings.

calories
840

3× the original author values. Recipe yield: 4 servings.

calories
1260
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 1.5 pounds boneless skinless chicken thighs — trimmed
  • 3 tablespoons extra-virgin olive oil
  • 1 lemon — zest and 2 tablespoons juice
  • 3 cloves garlic — minced
  • 1.5 teaspoons dried oregano
  • 0.5 teaspoon dried thyme
  • 1 tablespoon red wine vinegar
  • 1 teaspoon kosher salt — plus more to taste
  • 0.5 teaspoon black pepper — freshly ground
  • 1.5 cups cherry or grape tomatoes — halved
  • 1 cup cucumber — chopped; from half a medium cucumber
  • 2 teaspoons red wine vinegar
  • 1 tablespoon extra-virgin olive oil
  • 0.25 teaspoon kosher salt — to taste
  • 3/4 cup Greek yogurt — full-fat for best texture
  • 0.5 cup cucumber — grated, salted, and squeezed dry
  • 1 clove garlic — finely grated
  • 1 tablespoon lemon juice — fresh
  • 1 teaspoon extra-virgin olive oil
  • 1 tablespoon fresh dill — chopped (or 1 teaspoon dried)
  • 0.25 teaspoon kosher salt — to taste
  • 6 cups romaine or baby greens — shredded
  • 0.5 cup red onion — thinly sliced
  • 0.5 cup Kalamata olives — pitted and halved
  • 0.5 cup feta cheese — crumbled
  • 0.25 cup fresh parsley and/or dill — chopped
  • 1 lemon — cut into wedges, for serving
  • 0.5 teaspoon Aleppo pepper or red pepper flakes — optional, for heat

Instructions

  1. In a bowl, whisk olive oil, lemon zest and juice, minced garlic, dried oregano, dried thyme, red wine vinegar, kosher salt, and black pepper until emulsified.
  2. Add chicken thighs and turn to coat well, then marinate at least 20 minutes at room temperature or up to overnight in the refrigerator.
  3. Toss tomatoes and chopped cucumber with red wine vinegar, olive oil, and a pinch of salt; let sit 5–10 minutes to lightly macerate.
  4. Thinly slice red onion, pit and halve olives, and crumble feta; keep components chilled until assembly.
  5. Grate cucumber, toss with a pinch of salt, then squeeze out excess liquid with your hands or a towel.
  6. Combine Greek yogurt, squeezed cucumber, grated garlic, lemon juice, olive oil, dill, and salt; thin with a teaspoon of water if needed.
  7. Heat a cast iron skillet over medium-high until very hot, add a light slick of olive oil, then sear chicken without moving until browned at the edges.
  8. Flip and cook until juices run clear and internal temp reaches 165°F, 5–8 minutes total depending on thickness; rest 5 minutes, then slice.
  9. Divide shredded romaine or greens among 4 bowls.
  10. Spoon on tomato-cucumber salad, add sliced red onion and olives, then tuck in warm sliced chicken.
  11. Dollop yogurt sauce, shower with feta and herbs, add a squeeze of lemon, and sprinkle Aleppo pepper if using.

Notes

Store components separately for best texture: chicken up to 4 days airtight; tomato-cucumber salad 2–3 days (it will release liquid); yogurt sauce up to 4 days; greens and herbs washed and well-dried. Reheat chicken gently in a skillet over medium with a little olive oil or in the microwave at 60% power until just warm. For meal prep, pack greens, chicken, feta, and onion together; keep the juicy salad and sauce in separate containers and assemble just before eating.

Source: https://simplersavory.com/no-carb-greek-chicken-bowls/