Greek Chicken Souvlaki Bowl
This bowl takes all the flavors of a classic Greek souvlaki wrap and turns them into a fresh, colorful grain bowl. Think grilled lemon-herb chicken, cool cucumbers, juicy tomatoes, briny olives, fluffy rice or quinoa, and a big dollop of tzatziki.
⏱ Time:
Prep Time: 20 minutes
Marinate Time: 30 minutes (or up to 4 hours)
Cook Time: 15 minutes
Total Time: 50–60 minutes
Ingredients:
For the Chicken Souvlaki:
1.5 lbs (680g) boneless chicken breast or thighs, cut into chunks
2 tbsp olive oil
Juice of 1 lemon
2 garlic cloves, minced
1½ tsp dried oregano
1 tsp red wine vinegar
Salt and black pepper to taste
For the Bowl Base:
2 cups cooked brown rice, white rice, or quinoa
Optional: shredded lettuce or baby spinach
Toppings:
1 cup cherry tomatoes, halved
1/2 cucumber, diced
1/3 red onion, thinly sliced
1/3 cup Kalamata olives, halved
1/4 cup crumbled feta
Fresh parsley or dill (for garnish)
Optional: 1 avocado, sliced
Lemon wedges (for serving)
For the Tzatziki Sauce:
3/4 cup Greek yogurt
1/3 cucumber, grated and squeezed dry
1 garlic clove, minced
1 tbsp olive oil
1 tsp lemon juice
Salt and pepper to taste
Optional: chopped dill or mint
Instructions:
1. Marinate the Chicken:
In a bowl or ziplock bag, mix olive oil, lemon juice, garlic, oregano, vinegar, salt, and pepper. Add chicken pieces and toss to coat. Marinate in the fridge for 30 minutes to 4 hours.
2. Make the Tzatziki Sauce:
Combine all tzatziki ingredients in a bowl. Mix well, adjust seasoning, and chill until ready to use.
3. Grill the Chicken:
Thread chicken onto skewers or cook directly on a grill or grill pan over medium-high heat for 5–6 minutes per side, until charred and cooked through (internal temp 165°F / 74°C). Let rest, then slice or leave in chunks.
4. Assemble the Bowls:
In each bowl, layer cooked rice or quinoa, tomatoes, cucumber, onion, olives, and chicken. Add crumbled feta, tzatziki, and fresh herbs. Finish with a squeeze of lemon and optional avocado.
Tips:
Swap rice with cauliflower rice for a low-carb option.
Add roasted chickpeas for extra crunch and plant-based protein.
Great for meal prep — keep the dressing separate until ready to eat.
❓ Frequently asked questions FAQ:
Q: Can I make this vegetarian?
Yes! Use grilled halloumi, falafel, or chickpeas instead of chicken.
Q: Can I make it ahead?
Definitely. Store components separately and assemble just before serving.
Q: Can I bake the chicken instead of grilling?
Yes. Bake at 425°F (220°C) for 18–20 minutes or until fully cooked.
Nutritional Information
Calories: 520
Protein: 38g
Carbs: 32g
Fat: 27g
Fiber: 5g
Sugar: 5g