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Grilled Greek Chicken Bowls: Whole30, Paleo, Low Carb, GF

These healthy grilled Greek chicken bowls are perfect for weekday lunches or an easy dinner! Made with only a few simple ingredients, boneless chicken breasts, and fresh vegetables like tomatoes, cucumbers and green pepper, meal prep couldn’t be more simple! This grilled chicken is also Whole30, paleo, low carb (keto), and gluten-free.

  • Author: Bailey
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: Serves 4 1x
  • Category: Chicken
  • Method: Salad
  • Cuisine: American (Greek Inspired)
  • Diet: Gluten Free
These healthy grilled Greek chicken bowls are perfect for weekday lunches or an easy dinner! Made with only a few simple ingredients, boneless chicken breasts, and fresh vegetables like tomatoes, cucumbers and green pepper, meal prep couldn't be more simple! This grilled chicken is also Whole30, paleo, low carb (keto), and gluten-free. #grilledchicken #whole30greekchicken #paleochicken #ketogrilling #mealprep
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Ingredients

For the Chicken:

  • 11.5 lbs boneless, skinless chicken breasts
  • 1/4 cup lemon juice (about 1/2 lemon)
  • 1/4 cup extra virgin olive oil
  • 2 tsp minced garlic
  • 1.5 tsp oregano
  • 1 tsp dried dill
  • 1/2 tsp red wine vinegar
  • 1/2 tsp salt
  • 1/2 tsp pepper

For the Vegetables:

  • 2 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 1 tsp red wine vinegar
  • 1/2 cucumber, sliced or diced
  • 11.5 cups chopped cherry tomatoes
  • 1/2 green pepper, sliced or diced
  • 1/4 cup black olives
  • Optional: spinach or romaine

Instructions

  1. Combine all of the ingredients for the marinade into a small bowl and whisk to combine. Place the chicken in an airtight container and pour the marinade in and coat the chicken. Refrigerate at least 1 hour, up to overnight
  2. Heat your grill to 450 degrees F. and place the chicken onto the grates. Cook for 6 minutes, flip, and then cook an additional 6 minutes, or until the chicken is cooked to 160 degrees internally
  3. Remove the chicken from the grill and let cool a few minutes to lock in the juices before serving or slicing
  4. In a large mixing bowl, add in your vegetables except for optional lettuce, along with all of the listed vegetable ingredients. Toss the vegetables to evenly coat
  5. Serve along side the chicken, or prep the vegetables and chicken into meal prep containers. Store in the fridge for up to 4 days

Notes

  • Boneless chicken thighs can be used instead of chicken breasts