Low-Carb Greek Chicken Bowls

Step 1 Cut the chicken into 1-inch (2 cm) cubes. Place in a sealable container with the remaining marinade ingredients. Toss to coat. Let the chicken marinate for at least 30 minutes.

Step 2 While the chicken is marinating make the salsa by dicing the cucumber, halving the tomatoes, and dicing the onion. Place into a medium bowl with the olives and toss with olive oil, vinegar, and oregano. Gently stir in the feta cheese. Taste for salt and add more if needed.

Step 3 For the Tzatziki combine the yogurt with the minced cucumber, minced garlic, lemon zest and juice, and dill in a medium bowl. Season with salt and pepper to your taste.

Step 4 Once the chicken has marinated heat a large skillet over medium high heat. Add the chicken along with the marinade in a single layer. Cook 4 minutes per side or until each side is golden and the chicken is cooked through. Remove from pan and set aside.

Step 5 Optional if using cauli-rice: Add the cauliflower rice (here's how to make cauli-rice) to the same skillet scraping up any stuck on pieces of marinade from the bottom. Cook just until soft.

Step 6 To assemble divide the chicken and cauliflower rice between four containers. Layer in the salsa and top with Tzatziki. These bowls will keep for 4-5 days in the refrigerator.