Keto Mediterranean Power Bowls with Lemon Herb Dressing
Keto Bowls
High-fat, low-carb bowls packed with protein, veggies, and bright lemon-herb dressing.
These Keto Mediterranean Power Bowls are my go-to when I want something bright, satisfying, and truly low-carb. Crisp cauliflower rice, juicy grilled chicken, creamy avocado, salty feta and olives combine with a lemony herb dressing to deliver big Mediterranean flavors without the carbs — they feel like a treat every time.
They’re extremely flexible: swap chicken for salmon, skip the tomatoes in winter, or add a spoonful of tahini to the dressing for extra richness. Make a batch of the components for easy lunches all week or serve them for a quick family dinner that everyone can customize.
Nutrition (per serving)
Directions
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1
Make the dressing: in a small bowl whisk 3 tbsp olive oil, juice of the lemon, Dijon, minced garlic, chopped parsley and dill, 1/2 tsp salt and 1/4 tsp pepper until emulsified. Taste and adjust salt or lemon.
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2
Marinate the chicken: pat thighs dry, season with 1/2 tsp salt, 1/4 tsp pepper and za'atar (if using). Let sit while you prepare other ingredients, about 10 minutes.
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3
Cook the cauliflower rice: heat 1 tbsp olive oil in a large skillet over medium heat. Add riced cauliflower, a pinch of salt, and cook, stirring occasionally, until tender and just golden, 6–8 minutes. Remove from heat and keep warm.
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4
Cook the chicken: in the same skillet, add butter and 1 tbsp olive oil over medium-high heat. Add thighs skin-side down and cook until golden and crisp, 6–8 minutes per side, or until internal temperature reaches 165°F. Transfer to a cutting board and let rest 5 minutes, then slice.
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5
Prep fresh components: slice avocado, ribbon the cucumber, halve cherry tomatoes and crumble the feta.
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6
Assemble bowls: divide mixed greens and cauliflower rice among 4 bowls. Top with sliced chicken, avocado, cucumber, tomatoes, olives and feta.
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7
Finish and serve: drizzle each bowl with the lemon-herb dressing, sprinkle toasted sesame seeds and a little extra parsley. Serve with lemon wedges and enjoy immediately.
Ingredients
- Boneless skin-on chicken thighs:1.5 lb
- Riced cauliflower (fresh or frozen):16 oz
- Mixed salad greens:4 cups
- Avocado:2 pieces
- English cucumber:1 pieces
- Cherry tomatoes:1 cup
- Kalamata olives, pitted:1/2 cup
- Feta cheese, crumbled:4 oz
- Extra-virgin olive oil:4 tbsp
- Lemon (juice and wedges):1 pieces
- Dijon mustard:1 tsp
- Garlic, minced:2 cloves
- Fresh parsley, chopped:1/4 cup
- Fresh dill, chopped:2 tbsp
- Salt:1 tsp
- Black pepper:1/2 tsp
- Za'atar (optional):1 tsp
- Butter (for cooking chicken):1 tbsp
- Sesame seeds, toasted:1 tbsp
- Lemon wedges (for serving):4 pieces
Tips & Notes
- Use warm cauliflower rice for a comforting base — you can quickly reheat frozen riced cauliflower in the skillet.
- For extra crisp chicken skin, start in a cold skillet and let it slowly render before increasing heat.
- Make the dressing ahead and store in the fridge up to 3 days; bring to room temp and whisk before using.
- Swap chicken for grilled salmon or leftover roast for variety; reduce tomatoes in strict low-carb plans.
