Combining all the benefits of the Mediterranean diet and Keto diet in one dish, these low-carb Greek Chicken Bowls are bursting with colours and flavours (plus, all the nutrients!). Skillet grilled seasoned chicken is paired with the Greek salad staples of tomatoes, cucumbers, onions, olives and feta cheese. Served with a side of refreshing, garlicky Tzatziki sauce or dressing, whichever way you want to roll with this gluten-free, low-carb chicken recipe.

Such a simple yet satiating and nutritious chicken salad bowl is great for lunch (at home or in the office) or as a quick and easy weeknight dinner. This delicious recipe is from the Cast Iron Keto cookbook by Alex and Lauren Lester (read more about the book below).

Greek Chicken Bowls

If you’re looking for tasty low-carb chicken recipes, this Greek bowl of goodness is a must-try. It’s a type of meal I love to make: easy, quick and nutritious while delivering 100% flavour.

We’ve got protein, lots of healthy fats and just enough veg to give you that boost in vitamins, antioxidants and fibre while keeping the carb count low.

Plus, it’s great for meal prep: you can get every element ready ahead of time and store in the fridge for a few days.

Cooking With Cast Iron Skillet

As I mentioned above, this recipe for Greek chicken salad bowls is from a keto cookbook that focuses on cooking with a cast iron skillet. I personally love a good cast iron pan as it’s a bit like a Swiss Army Knife in the kitchen. 

• You can a cast iron skillet in the oven, on the stove or over a campfire.
• You can use it to grill meat, bake a frittata or make a cookie. 
• It’s an investment BUT it is practically indestructible and will you a lifetime as long as you take good care of it.
• If you’re short on space, it can save you some by serving multiple purposes. 
• It’s nontoxic! Unlike nonstick cookware, cast iron contains no harmful chemicals like PFOA, making cast iron the perfect choice for a health-minded kitchen.

Even though the chicken for this dish was grilled in one of these marvellous skillets, you can use your regular frying pan or the barbecue grill to achieve similar results!

Greek Seasoning For Chicken

In my opinion, the key to making this dish an absolute standout is a good Greek seasoning for chicken. There are many good brands of premixed herbs and spice blends on the market like this one or this one. 

I often make my own Greek seasoning by mixing some of these staple ingredients: salt, pepper, dried oregano, dried thyme or rosemary, garlic, paprika, and sometimes even cinnamon. You can add other herbs like parsley, marjoram, dill, peppermint or chives. Lemon zest – dried or fresh – is always a great touch!

More Keto Recipes

Full Recipes For Greek Chicken Bowls

Find the full list of ingredients, instructions and extra cooking notes below. If you have questions or cook this recipe, please let me know in the comments and make sure to rate this recipe so it’s easy for others to find.

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Description

Combining all the benefits of the Mediterranean diet and Keto diet in one dish, these low-carb Greek chicken salad bowls with Tzatziki dressing and feta are super easy to make and are great for lunch or dinner. Recipe from Cast Iron Keto cookbook by Alex & Lauren Lester, read the review below!

Greek Chicken

1 lb (455 g) boneless, skinless chicken breast, cut into 1-inch (2.5-cm) cubes

3 tbsp (45 ml) olive oil

2 tbsp (30 ml) lemon juice

1 tbsp (15 ml) red wine vinegar

1 tbsp (3 g) Greek seasoning (see notes below)

1⁄4 tsp sea salt

Tzatziki sauce

8 oz (224 g) full-fat plain Greek yoghurt

1⁄2 medium Persian cucumber, grated

2 cloves garlic, grated

Zest of 1 medium lemon

1 tbsp (15 ml) fresh lemon juice

2 tbsp (8 g) minced fresh dill

Sea salt, as needed

Black pepper, as needed

Try This Next Garlic Shrimp and Tomatoes with Parmesan Orzo Recipe

Red Wine Vinegar Dressing

3 tbsp (45 ml) olive oil

1 tbsp (15 ml) red wine vinegar

1 tsp minced fresh oregano

Sea salt, to taste

Salad Toppings

1 large Persian cucumber, diced

1 cup (150 g) cherry tomatoes, halved

1⁄2 cup (58 g) thinly sliced red onion

1⁄3 cup (33 g) pitted Kalamata olives

4 oz (112 g) feta cheese, crumbled

• To make the chicken, combine the chicken, oil, lemon juice, vinegar, Greek seasoning, and salt in a sealable container. Marinate the chicken in the refrigerator for 30 minutes or up to overnight.
• To make the tzatziki, stir together the yoghurt, cucumber, garlic, lemon zest, lemon juice, dill, salt, and black pepper in a medium bowl. Refrigerate the tzatziki until you are ready to serve.
• Heat a 10-inch (25-cm) or larger cast-iron skillet over medium-high heat. Add the chicken and marinade to the skillet. Cook the chicken for 3 to 4 minutes per side, until it is brown and its internal temperature reaches 165°F (74°C).
• To make the red wine vinegar dressing, whisk together the oil, vinegar, oregano, and salt in a small bowl.
• To assemble the bowls, divide the chicken among four individual serving bowls. Top the chicken with the cucumber, tomatoes, onion, olives, and feta cheese. Pour the red wine vinegar dressing over the bowls and top each bowl with the tzatziki just before serving.

Notes

You can buy ready-made Greek seasoning like this or this one  (more exy but a nicer brand in my opinion). You can also make your own by mixing salt, pepper, dried oregano, dried thyme or rosemary, garlic powder, paprika and cinnamon.

Cooking times above don’t include the time for marinating the chicken which can be anywhere between 10-15 minutes and overnight. The longer you leave it, the more flavour it will have.

Nutrition

• Serving Size: 1 bowl with 100-120 g / 3-4 oz chicken
• Calories: 496
• Sugar: 6.5 g
• Sodium: 1022.8 mg
• Fat: 32.3 g
• Saturated Fat: 9.4 g
• Carbohydrates: 12.6 g
• Fiber: 2.3 g
• Protein: 40.4 g
• Cholesterol: 170 mg

Reprinted with permission from Cast Iron Keto cookbook by Alex and Lauren Lester, Page Street Publishing Co. 2020. Photo credit: Lauren Lester

About The Cast Iron Keto Cookbook 

Alex and Lauren Lester from the blog Cast Iron Keto have put out a book by the same name containing 75 recipes for low-carb, one-pot dishes made in our most beloved kitchen tool – the cast iron skillet. If you’re looking to simplify the cleaning process and maximise flavour while keeping things keto, this book is unquestionably for you.

The book is divided into six sections: land, sea, date night, brilliant bowls, sensational salads, Meatless Mondays: vegetarian. The cast-iron skillet is either used to cook the whole dish as a one-pot creation or to make one of the key elements of the dish (e.g. grilled or roasted protein)

What Sets This Cookbook Apart

In this book, you’ll learn a lot about Alex and Lauren both, and why each respectively chose a ketogenic approach in order to live their fullest life. You’ll then learn about both the basics of keto and why low-carb can be a stellar choice if you’re looking to transform your health or relationship with food.

Oh, and you’ll learn more about cast iron cooking and why it’s such a great investment! Many of us already know the joys of cast iron cooking such as easy cleanup, the long-lasting material, and cast iron being a non-toxic choice.

This collection is most certainly one for the meat lovers out there as most recipes contain primarily meat and have less emphasis on veggies than other keto cookbooks. This will give you an edge on cooking up perfect cuts of meat every time while also giving you inventive new ideas like the casserole take on a classic Reuben sandwich or blackberry pork chops.

You’ll also find a few adaptations for grain dishes like a recipe for ramen. However, these dishes are primarily focused on recipes that need less altering to make low-carb – and the authors do a really good job too.

Unlike many other keto cookbooks I’ve featured recently, this one doesn’t have any treats or desserts, which I actually quite like. The focus is on savoury, balanced meals! 

Keto Recipes On My Must-Try Recipes

• Italian sub sandwich casserole
• Creamy crab bisque
• Prosciutto and arugula pizza
• Cheesy rotisserie chicken casserole
• Big Mac burger bowls
• Cheesy Chile Rellenos (stuffed chile peppers)

Overall, this book is meant to elevate your cast iron skills and capacity with new ideas you never thought to make either low-carb or in a single pot. Whether you’re fully committed to keto or just enjoy reaching for fewer grains and starches at dinner, this book makes a fabulous staple for menu planning, meal prep, entertaining, or just plain getting food on the table.

You can find the Cast Iron Keto cookbook on Amazon here and in other stores. More info here.

About The Authors

Alex and Lauren Lester are the creators of the popular blog Cast Iron Keto. They have worked with brands such as Kiolbassa Smoked Meats, Moon Cheese Snacks and Pacific Foods, and their recipes have been featured in Shape, Chowhound, Greatist, and more. After travelling the country in their RV, Alex and Lauren settled down in the Pacific Northwest. You can find them on Instagram here and Facebook here.

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Garlic Shrimp and Tomatoes with Parmesan Orzo Recipe

Shrimp laced with buttery garlic and thyme and a burst tomato sauce served on a creamy Parmesan orzo.

Juicy, succulent shrimp laced with garlic, butter, and thyme, tucked into a silky burst tomato sauce, and piled high on creamy, luscious Parmesan orzo. WHAT A DREAMBOAT DINNER. I love this recipe!

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In This Post:

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How To Make This Garlic Shrimp and Tomatoes (with Pictures)

Step 1: Blister and Smash the Tomatoes

Get the tomatoes hot and blistery; then give ’em a gentle smash with the back of a spoon or a small plate. It’s… very fun.

Step 2: Cook the Shrimp

Make a little clearing right in the center of the tomatoes where you can add your shrimp to cook for a couple of minutes. Salt it up!

Step 3: Get the Garlic and Butter Going In There

Throw in a bunch of freshly sliced garlic and a knob of butter. Stir it up a few times until it’s dreamy.

Step 4: Make a Creamy Orzo

Put a lid on the shrimp and make a quick creamy orzo – butter, Parmesan, cream, lemon, and salt.

Step 5: Put It All Together

Piping hot orzo goes on the plate first, and then we pull our shrimp and tomatoes back out to pile on top.

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Lindsay’s Notes

This recipe is in heavy rotation at the moment – and it never fails to make me feel like I’m eating at a fancy restaurant and/or generally have my life together. Is my laundry all over my table? Yes. Have I been using dry shampoo for the last 4 days? Yes. But am I also eating a kind of fancy and beautiful dinner? YES! Three cheers for doable “fancy” recipes. 10/10 recommend.

Creamy orzo with the twang of Parmesan, sweet burst tomatoes gently bubbled into a sauce, and a pile of jumbo, delicate, buttery, garlic-laced shrimp. Pass me a glass of wine and I am living my best life.

As far as family approval goes, Bjork and I love the whole big, beautiful thing – no thyme for him (a true crime and I don’t want to spend any more time talking about it), and lots of thyme, salt, and pepp for me. The girls are hit and miss with the shrimp and tomatoes, but you better believe they love the creamy Parmesan orzo which is, of course, just mac and cheese in disguise. They’ll usually eat a few of the fresh little tomatoes on the side, too. Winning for everybody!

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Description

Shrimp laced with buttery garlic and thyme and a burst tomato sauce served on a creamy Parmesan orzo.

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Garlic Shrimp and Tomatoes:

Creamy Orzo:

Popular Recipe Thai Chicken Drumsticks (Baked)

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1. Cook the Orzo: Cook according to package directions. Drain, toss with a bit of oil, and set aside.
2. Soften the Tomatoes: Add the tomatoes and olive oil to a pan over medium high heat so they can soften and get a bit blistered on the outside. I usually cover the pan to avoid extra splatters.
3. Smash the Tomatoes: Once they’re soft (5 minutes or so), give them a gentle smash with the back of a spoon or applying even pressure with a plate or similar flat object. You want the tomatoes to be partially burst / smashed so they release some juices.
4. Cook the Shrimp: Make a little clearing in the center of the tomatoes and add your shrimp right in; season them with 1/2 teaspoon salt and cook for 2 minutes on each side.
5. Give it Some Flava-Flave: Add the garlic, butter, and 1/2 teaspoon salt to the pan and stir to mix it all together. Let it get saucy and bubbly; then remove from heat and cover with a lid.
6. Make the orzo: Mix the orzo with butter, half and half, Parmesan, and lemon. Stir to combine; warm it up over the heat if necessary.
7. Pile it up: Serve immediately so the orzo doesn’t get too starchy and sticky! Pile it on a plate with a big scoop of steamy shrimp and tomatoes. Top with thyme. So good!

Notes

This amount usually makes enough for just Bjork and I to finish the shrimp, with plenty of orzo for us and the girls. If you wanted to serve 4 adults, I would use 2 pounds of shrimp!

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Dinner
• Method: Saute
• Cuisine: American

Keywords: shrimp and orzo, orzo recipe, shrimp and tomatoes

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Frequently Asked Questions For Garlic Shrimp and Tomatoes

What can I use instead of shrimp?

Chicken would be delicious! I would probably pan-fry the chicken first, then take it out and set aside while you build your tomato sauce, then add the chicken back in at the end.

How long do the leftovers last?

You can definitely eat this meal as leftovers for 1, maybe 2 days after you make it, but it’s one of those meals that really shines when it’s made fresh.

Can you make this vegetarian / meatless?

Use zucchini in place of the shrimp! Or, similarly, this recipe is great.

How do you make this gluten-free and/or dairy-free?

Use gluten free orzo, dairy-free butter (or olive oil), and something else creamy in place of the half and half and Parmesan – a knob of dairy-free cream cheese would be good!

Another option would be to skip the creamy orzo and serve this with quinoa or another gluten-free, dairy-free option.

My Favorite Shrimp Recipes

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