The Greek Chicken Bowl is a delicious recipe that combines the bold flavors of Greek cuisine with the ease of a salad bowl. This recipe features marinated grilled chicken breasts, served over a vibrant salad of baby spinach, English cucumber, Roma tomatoes, feta cheese, artichoke hearts, and Kalamata olives, with optional pepperoni for added kick and extra protein.

Keto Grilled Greek Chicken Bowl

The salad is dressed in a Greek vinaigrette, enhanced by the unique taste of Greek Freak seasoning. This bowl is perfect for a nutritious lunch or a light dinner, offering a balance of protein, greens, and Mediterranean flavors.

This dish is a fantastic way to enjoy the freshness and flavor of Greek cuisine in a simple, easy-to-make bowl. The key component, marinated chicken breast, provides a juicy and flavorful protein base. The marinade, a Greek vinaigrette, infuses the chicken with a tangy and herby taste that is something we go back to all the time.

You can pick up your favorite bottle of Greek Salad dressing, or whip up your own Homemade Greek Salad Dressing featuring our favorite all-purpose Greek rub, Greek Freak. You'll want to keep that rub in the house, we use it in SO many recipes! You could also use my Creamy Greek Dressing for this dish.

One of the things I love most about this recipe is how flexible it is. You can easily customize the salad ingredients based on personal preference or what you have on hand.

The (optional) Greek Freak seasoning blend is a fantastic addition for those who enjoy bold flavors, but the salad is just as awesome without it. Just toss in a little extra bottled Greek dressing. You can also adapt this dish to accommodate dietary restrictions or preferences, such as omitting the cheese for a dairy-free version.

Why You'll Love This Recipe

Low-Carb And High Flavor – Keto-friendly without sacrificing taste.
Meal Prep Friendly – Keeps well for a few days in the fridge.
Balanced And Satisfying – Great protein and healthy fats with plenty of fiber from the veggies.
Customizable – Leave out what you don’t like or add extra toppings to suit your taste.
Great Hot Or Cold – Eat it fresh off the grill or straight from the fridge.

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Recipe Shopping List

Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

Chicken

Chicken Breasts – Lean protein base for the bowl.
Greek Vinaigrette – Marinate for flavor and tenderness; store-bought or homemade.

Salad

Baby Spinach – Low-carb leafy green that holds up well with dressing.
English Cucumber – Crisp and refreshing, adds crunch without carbs.
Roma Tomatoes – Fewer seeds, meaty texture, great for chopping.
Crumbled Feta Cheese – Adds creaminess and briny punch.
Marinated Artichoke Hearts – Briny and tender, great for texture and flavor.
Kalamata Olives – Bold, salty flavor that rounds out the salad.
Small Pepperoni (Optional) – Adds richness and heat; leave out for a lighter option.
Sliced Pepperoncini – Brings a little zip and acid to the mix.
Red Wine Vinegar – Sharp and bright, enhances the dressing.
Greek Freak Seasoning – Adds herby, citrusy, garlicky depth to everything.
Extra Greek Vinaigrette – Final toss to bring it all together.

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How To Make This Recipe

This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.

Marinate The Chicken – Add chicken breasts to Greek vinaigrette. Cover and refrigerate for at least 2 hours, preferably overnight.
Grill The Chicken – Preheat grill to 350°F. Grill chicken for 6–8 minutes per side, or until internal temp reaches 165°F. Let rest for 10 minutes before slicing.
Prep The Salad – While the chicken grills, dice the veggies and combine all salad ingredients in a large bowl.
Assemble The Bowl – Cube the chicken and toss into the salad. Add more vinaigrette and seasoning if desired.
Serve – Enjoy fresh or store for meal prep throughout the week.

Try our Greek Chicken Marinade!

Recipe FAQ

Can this recipe be made in advance?

Yes, you can marinate the chicken and prepare the salad ingredients in advance. Store them separately in the refrigerator and assemble the bowl when ready to serve.

What's the best way to store and reheat the leftovers?

Store in an airtight container in the refrigerator. This dish does not require a reheat. It tastes great cold. Perfect for a bring-along lunch!

Can I use a different type of cheese?

Yes, if feta cheese isn’t to your liking, you can try using mozzarella or goat cheese for a different flavor profile.

Smoked Lemon Chicken Orzo Soup

More Recipes To Try

Yield: 4 servings

Keto Grilled Greek Chicken Bowl

This delicious, filling, low-carb Grilled Freek Chicken Salad is one of my favorite meals to make ahead for lunch or a light dinner!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

Chicken

2 large chicken breasts
1 cup Greek vinaigrette

Salad

4 cups baby spinach
2 English cucumber, diced
3 Roma tomatoes, diced
8 ounces crumbled feta cheese
1 cup marinated artichoke hearts, chopped
1/2 cup kalamata olives, chopped
1/2 cup small pepperoni (optional)
1/4 cup sliced pepperoncini
1/4 cup red wine vinegar
1 tablespoon Greek Freak seasoning blend (optional, but highly recommended)
1/4 cup Greek vinaigrette

Instructions

Place the chicken breasts into the Greek salad dressing. You can use store-bought or make your own. Marinate for at least 2 hours, but preferably overnight.
Preheat your grill to 350°F. Place the chicken onto the grill.
Cook for 6-8 minutes per side, or until the internal temperature is 165°F.
Remove from the grill and set aside. Let rest for 10 minutes.
While the chicken is grilling, prep the rest of the ingredients and mix in a large bowl.
Cube the chicken breast and toss with the rest of the salad ingredients. Toss with the additional salad dressing.
Enjoy!