Description
Juicy herb-marinated chicken breasts paired with tangy homemade tzatziki and crisp veggies create a satisfying keto-friendly meal. Packed with protein and low-carb Mediterranean flavors, these bowls offer a balanced, nutrient-dense lunch or dinner option.
Ingredients
1 ¼ lbs Chicken Breast
¼ Cup + 1 Tbsp Olive Oil
3 Tbsp Lemon Juice
1 Tbsp Lemon Zest
2 Tablespoons Honey
1 ½ tsp Dried Oregano
1 ½ tsp Dried Basil
1 Cup Greek Yogurt
½ Cup Grated Cucumber
Instructions
Whisk together ¼ cup olive oil, 3 tbsp lemon juice, zest 1 tbsp, 2 tbsp honey, 1 ½ tsp oregano, 1 ½ tsp basil, and 1 tbsp olive oil for marinate
Pour marinade over chicken breasts, cover, and refrigerate for at least 30 minutes up to 24 hours
Heat remaining 1 tbsp olive oil in a pan over medium-high heat; cook marinated chicken for 5-7 minutes per side or until golden and juices run clear
Meanwhile, mash Greek yogurt with grated cucumber in a strainer for 10 minutes to remove moisture
Toss vegetables with lemon zest (if any remains) and herbs from marinade
Serve chicken hot atop a bed of shredded romaine or cauliflower rice, topped with tzatziki (mashed yogurt+cucumber) and mixed veggies
Notes
Taste profiles can be enhanced by adding cherry tomatoes or red onion slices
Chicken thighs can replace breasts for richer flavor and higher fat content
Monk fruit syrup is a suitable zero-carb alternative to honey
Store tzatziki in airtight container for 2-3 days
- Prep Time: 20
- Cook Time: 15
- Category: Main dish
- Method: Pan-searing
- Cuisine: Mediterranean