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Easy Flavor-Packed Greek Chicken Souvlaki Bowls

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A quick and easy Greek chicken souvlaki bowl recipe featuring juicy herb-marinated chicken, creamy homemade tzatziki, and fresh vegetables, perfect for weeknight meals.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs or breasts
  • 3 tablespoons extra-virgin olive oil
  • 3 cloves garlic, minced
  • Juice of 1 large lemon
  • 1 tablespoon dried oregano
  • 1 teaspoon ground cumin (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 cup plain Greek yogurt (full-fat)
  • 1/2 medium cucumber, peeled and finely grated
  • 1 clove garlic, minced
  • 1 tablespoon fresh dill or mint, finely chopped (optional)
  • 1 tablespoon fresh lemon juice
  • Salt and pepper, to taste
  • 2 cups cooked rice, couscous, or quinoa
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 red onion, thinly sliced
  • 1/2 cup Kalamata olives, pitted and halved
  • Feta cheese crumbles (optional)

Instructions

  1. Trim any excess fat from the chicken thighs or breasts and cut into roughly 1.5-inch pieces.
  2. In a medium bowl, whisk together olive oil, minced garlic, lemon juice, oregano, cumin (if using), salt, and pepper. Pour over the chicken pieces and toss until evenly coated. Cover and marinate in the fridge for at least 30 minutes or up to 4 hours (minimum 10 minutes if short on time).
  3. Grate the peeled cucumber using a microplane or fine grater. Squeeze out excess water using a clean kitchen towel or paper towel.
  4. In a bowl, combine Greek yogurt, grated cucumber, minced garlic, lemon juice, chopped dill or mint, salt, and pepper. Mix well and refrigerate until serving.
  5. Prepare rice, quinoa, or couscous according to package instructions. Fluff with a fork and keep warm.
  6. Heat grill pan or outdoor grill to medium-high. Thread marinated chicken pieces onto skewers if using, or place directly on grill pan. Cook 4-5 minutes per side until internal temperature reaches 165°F and chicken is charred on edges. Avoid overcrowding.
  7. Divide cooked rice or grains between bowls. Top with grilled chicken, cherry tomatoes, diced cucumber, sliced red onion, olives, and a dollop of tzatziki. Sprinkle feta cheese if desired.
  8. Serve immediately while chicken is warm and tzatziki is cool.

Notes

Marinate chicken at least 30 minutes for best flavor; 10 minutes minimum if short on time. Squeeze cucumber well to avoid watery tzatziki. Use a meat thermometer to ensure chicken reaches 165°F. Avoid overcrowding grill pan to get a good sear. Wooden skewers should be soaked 30 minutes before grilling. Tzatziki can be made ahead and kept refrigerated up to 3 days. For dairy-free tzatziki, substitute coconut yogurt and omit fresh dill.

Nutrition

Keywords: Greek chicken souvlaki, chicken souvlaki bowls, tzatziki sauce, easy Greek recipe, weeknight dinner, grilled chicken, Mediterranean bowl

Find it online: https://realityeats.com/easy-flavor-packed-greek-chicken-souvlaki-bowls-recipe-for-perfect-weeknight-meals/