Description

Is it possible to eat a restaurant-quality meal that actually makes you feel great? These Chicken Souvlaki Bowls are the perfect answer, combining warm, juicy grilled chicken with cool, crunchy vegetables and a creamy homemade sauce. It is a balanced, high-protein meal that comes together in about thirty minutes, making it perfect for beginners and busy weeknights alike.

Ingredients

Scale

For the Chicken Souvlaki:
1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
3 cloves garlic, minced
1 tablespoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
For the Homemade Tzatziki Sauce:
1 cup plain Greek yogurt (full fat or 2% works best)
1/2 large English cucumber, grated and squeezed dry
1 tablespoon fresh dill, chopped finely
1 tablespoon lemon juice
1 clove garlic, mashed into a paste
A pinch of salt
For the Bowl Base and Toppings:
2 cups cooked white rice, brown rice, or quinoa
1 cup cherry tomatoes, halved
1 large cucumber, sliced into half-moons
1/2 red onion, thinly sliced
1/2 cup Kalamata olives
1/2 cup crumbled feta cheese
2 pieces pita bread, warmed and cut into triangles
Fresh lemon wedges for serving

Cook Mode Prevent your screen from going dark

Instructions

Marinate the Chicken: In a large bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Add chicken pieces and toss to coat. Let sit for at least 15 minutes to allow flavors to soak in.
Make the Tzatziki Sauce: Grate the cucumber and use a paper towel to squeeze out all the water to prevent a watery sauce. Mix the squeezed cucumber with Greek yogurt, dill, lemon juice, garlic, and salt. Refrigerate until ready to serve.
Cook the Chicken: Heat a large skillet over medium-high heat. Add chicken pieces in batches to avoid crowding. Cook for 5 to 6 minutes on each side until golden brown and no longer pink inside.
Prepare the Vegetables: Chop the tomatoes, cucumber, and red onion. If the onion is too sharp, soak slices in cold water for five minutes.
Assemble the Bowls: Start with a scoop of warm rice or quinoa. Add the grilled chicken, then arrange sections of tomatoes, cucumbers, and red onions. Top with Kalamata olives and feta cheese.
Finish and Serve: Add a big dollop of cold Tzatziki in the center. Tuck pita triangles into the side and serve with a fresh lemon wedge.

Notes

For the best Tzatziki, don’t skip squeezing the liquid out of the grated cucumbers. If you are avoiding grains, you can use cauliflower rice or a bed of chopped romaine lettuce as a base. For a milder flavor, soak the red onions in cold water before serving.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Greek-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 5g
Sodium: 720mg
Fat: 22g
Saturated Fat: 7g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 32g
Cholesterol: 85mg