Save
Grilled chicken loaded with herbs, tangy Mediterranean toppings, and fresh veggies always makes me think of sunny seaside lunches. This bowl has all the Greek flavors I crave but keeps things light and fits right into a keto mindset. Proof you don’t have to ditch taste to eat well.
I put these together for lunches just last week. My place smelled exactly like a Greek café. Watching feta warm up and get soft on the chicken, tasting cool tzatziki next to all the other bites—it totally felt like a mini vacation.
Vibrant Essentials
- Homemade Tzatziki: Brings everything together
- Real Feta: Nothing beats the real stuff
- Briny Olives: That pop of tang from Kalamata
- Fresh Veggies: Grab juicy tomatoes, crisp cukes
- Quality Chicken: Everything starts here
Save
Simple Steps
- Stack That Bowl:
- Pile up your warm chicken first, veggies tucked in around the sides, olives and crumbled feta tossed over the top—don’t forget a splash of red wine vinegar and a big spoonful of tzatziki at the end.
- Pan Sizzle:
- Heat your skillet until it’s almost smoking, then add those chicken pieces. Let them sit till the bottom goes golden. Don’t shuffle everything—just let them do their thing.
- Tzatziki Tricks:
- Shred your cuke while the chicken soaks up marinade. Squeeze it real dry (a handful of paper towel or a clean cloth does the trick). Stir with yogurt, fresh dill, and as much garlic as you can handle.
- Marinade Magic:
- Mix up lemon juice, some olive oil, then toss in oregano, garlic, and thyme. Forget pricey spice mixes—your pantry’s got all you need. Let chicken sit at least half an hour so it soaks up all the flavor.
- Cutting Chicken:
- Chop your bird into small bites (about an inch). Makes cooking even. Pro tip: firm it up in the freezer for a bit to make cutting a breeze.
Ran into my neighbor while making these again. Now she keeps asking when she can get the formula!
Fresh Twists
After months on repeat, here’s what works and keeps it tasty:
- Switch Things Up:
- Try shrimp instead of chicken (just a super quick cook), add sweet roasted red peppers, toss in artichokes, or sneak fresh mint in with your herbs.
- Veggie Style:
- When my vegetarian sister pops by, I use the marinade on mushrooms or chickpeas—they soak it up just as nicely.
Storage Know-How
If you’re prepping ahead, keep the parts apart so they stay fresh:
- Put chicken in its own tub
- Stash the tzatziki in another container
- Don’t crumble your feta until the last minute
- Chop raw veggies right before eating if you can
Save
Quick Answers
- "Is it okay to use thighs?"
- Go for it! They’re actually juicier and a bit more forgiving—just up the cook time a little.
- "Why’s my tzatziki thin?"
- You gotta get every drop of water out of that cuke. I go at it with a towel and wring it tight—works every time.
- "Out of dill—any ideas?"
- No worries. Dried dill can work (just use less). Or swap in mint for a totally different but still awesome taste.
This bowl saves me on packed nights when I still want something awesome. It’s quick to put together and has wowed plenty of friends. I love that you can do all the parts ahead and just throw it together when it’s time to eat.
Whether you’re on keto, like eating Greek, or just appreciate real flavors, this bowl delivers every time. Healthy’s actually pretty simple if you treat the basics right.
Oh—and trust me, more feta is always the right call.