LunchDinnerMain Course

Mediterranean Keto Chicken Bowl

Name: Mediterranean Keto Chicken Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: mediterranean, greek
Ingredients: 300 g chicken breast cut into 1-inch cubes; 1 tbsp olive oil; 0.5 tsp paprika; 0.5 tsp dried oregano; 0.5 tsp salt; 0.25 tsp black pepper; 2 cup romaine lettuce chopped; 0.5 pcs cucumber diced; 0.5 cup cherry tomato halved; 0.25 cup kalamata olive pitted and halved; 0.25 pcs red onion thinly sliced; 1 pcs avocado diced; 30 g feta cheese crumbled; 2 tbsp tahini; 1 tbsp lemon juice; 2 tbsp water; 1 clove garlic minced; 0.25 tsp salt; 0.13 tsp black pepper

This vibrant and satisfying keto bowl features tender pan-seared chicken, crisp vegetables, and a creamy feta dressing. It's a perfect light yet filling meal that brings the fresh flavors of the Mediterranean to your table.

An original recipe by Forkin

Total time: 35 min
Serves: 2
Difficulty: Medium
Per serving: 646 kcal

Gluten-free

Allergen information: may contain milk and sesame. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

chicken

300 gchicken breast, cut into 1-inch cubes
1 tbspolive oil
0.5 tsppaprika
0.5 tspdried oregano
0.5 tspsalt
0.25 tspblack pepper

bowl

2 cupromaine lettuce, chopped
0.5 pcscucumber, diced
0.5 cupcherry tomato, halved
0.25 cupkalamata olive, pitted and halved
0.25 pcsred onion, thinly sliced
1 pcsavocado, diced

garnish

30 gfeta cheese, crumbled

dressing

2 tbsptahini
1 tbsplemon juice
2 tbspwater
1 clovegarlic, minced
0.25 tspsalt
0.13 tspblack pepper

Equipment

skillet · mixing bowls · whisk · cutting board · knife

The method

Step by step

1
In a medium bowl, combine the cubed chicken breast with olive oil, paprika, dried oregano, salt, and black pepper. Toss to coat evenly.
About 5 min
Cook’s note: Ensure all chicken pieces are well-seasoned for maximum flavor.
2
Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through.
About 7 min
Cook’s note: Do not overcrowd the pan; cook in batches if necessary to ensure proper browning.
3
While the chicken cooks, prepare the dressing. In a small bowl, whisk together the tahini, lemon juice, water, minced garlic, salt, and black pepper until smooth and creamy. Add more water if needed to reach your desired consistency.
About 5 min
Cook’s note: The dressing should be pourable but not too thin.
4
Assemble the bowls. Divide the chopped romaine lettuce between two serving bowls.
About 1 min
5
Arrange the diced cucumber, halved cherry tomatoes, pitted and halved kalamata olives, thinly sliced red onion, and diced avocado over the lettuce.
About 2 min
Cook’s note: Arrange ingredients neatly for an appealing presentation.
6
Top each bowl with the cooked chicken and crumbled feta cheese.
About 1 min
7
Drizzle generously with the tahini dressing before serving.
About 1 min
Cook’s note: Serve immediately for the best texture and flavor.

Per serving

Nutrition

71%Score

Calories: 645.5kcal
Protein: 55.2g
Carbs: 22.6g
Fat: 39.7g
Fibre: 10.1g
Sugar: 5.3g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover chicken and vegetables separately from the dressing in airtight containers in the refrigerator.

Reheating

Reheat chicken gently in a skillet or microwave until warmed through. Do not reheat the salad components.