Description
Greek Chicken Souvlaki Bowls feature juicy lemon-herb marinated chicken paired with fluffy rice, crisp cucumber, cherry tomatoes, Kalamata olives, tangy feta, and fresh herbs, all topped with creamy homemade tzatziki. This Mediterranean-inspired dish is packed with protein, making it a perfect flavorful and wholesome option for weeknight dinners or meal prep.
Ingredients
For the Chicken:
- 1½ lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp olive oil
- Juice of 1 lemon
- 3 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp paprika
- ½ tsp dried thyme
- ½ tsp salt
- ¼ tsp black pepper
For the Bowls:
- 3 cups cooked white or brown rice
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- ½ small red onion, thinly sliced
- ½ cup Kalamata olives
- ½ cup crumbled feta cheese
- ¼ cup fresh parsley, chopped
- ¼ cup fresh dill, chopped
For the Tzatziki:
- ¾ cup Greek yogurt
- ½ cucumber, finely grated and squeezed dry
- 1 tbsp fresh lemon juice
- 1 tbsp fresh dill, chopped
- 1 small garlic clove, minced
- 1 tbsp olive oil
- ¼ tsp salt
- ⅛ tsp black pepper
Instructions
- Prepare the marinade: In a large bowl, combine olive oil, lemon juice, minced garlic, dried oregano, paprika, dried thyme, salt, and black pepper. Mix well to create the flavorful marinade.
- Marinate the chicken: Add the bite-sized chicken pieces to the marinade and toss until they are evenly coated. Cover and let marinate for at least 20 minutes to allow the flavors to infuse.
- Make the tzatziki: In a separate bowl, combine Greek yogurt, finely grated and squeezed cucumber, fresh lemon juice, chopped dill, minced garlic, olive oil, salt, and pepper. Mix well and refrigerate until ready to serve so the flavors meld and the sauce thickens slightly.
- Cook the chicken: Heat a large skillet or grill pan over medium-high heat. Add the marinated chicken pieces in a single layer and cook for 8 to 10 minutes, turning occasionally, until the chicken is nicely browned and cooked through to an internal temperature of 165°F (74°C).
- Assemble the bowls: Divide the cooked rice evenly among four bowls. Top with diced cucumber, cherry tomatoes, thinly sliced red onion, Kalamata olives, crumbled feta cheese, chopped parsley, and fresh dill.
- Add the chicken and tzatziki: Place the cooked chicken pieces on top of the vegetables and rice, then spoon a generous amount of chilled tzatziki over the chicken.
- Serve: Optionally serve with lemon wedges and warm pita bread on the side for a complete and satisfying meal.
Notes
- Chicken thighs can be used instead of chicken breasts for a juicier texture.
- For meal prep, keep the tzatziki sauce and fresh vegetables separate until serving to maintain freshness.
- Add hummus, roasted chickpeas, or grilled vegetables for a heartier and more diverse bowl.
- Cauliflower rice is a great low-carb alternative to traditional rice in these bowls.
- Marinate the chicken for up to 8 hours for deeper, more developed flavors.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course, Dinner, Bowls, Meal Prep
- Method: Stovetop
- Cuisine: Greek, Mediterranean
