Description
This Greek Chicken Souvlaki Bowl recipe features tender, marinated chicken cooked to golden perfection and served over a bed of rice with fresh vegetables and a tangy garlic yogurt sauce. It’s a flavorful, healthy meal inspired by traditional Greek flavors, perfect for a quick weeknight dinner or meal prep.
Ingredients
Scale
For the Chicken Marinade
- 1 lb boneless, skinless chicken breasts or thighs, cubed
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 2 cloves garlic, minced
- 1 tsp dried oregano
- Salt and black pepper, to taste
For the Garlic Yogurt Sauce
- ½ cup Greek yogurt
- 1 clove garlic, minced
- 1 tbsp lemon juice
- 1 tsp olive oil
- Salt, to taste
For Assembly
- 2 cups cooked rice (or quinoa)
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- ¼ cup red onion, thinly sliced
- ¼ cup Kalamata olives (optional)
- Fresh parsley, for garnish
Instructions
- Marinate the Chicken: In a bowl, combine cubed chicken with olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper. Mix well to coat evenly. Cover and let marinate for 30 minutes to infuse the flavors.
- Cook the Chicken: Heat a skillet over medium-high heat. Add the marinated chicken pieces and cook them for 6 to 8 minutes, stirring occasionally, until the chicken is golden brown and fully cooked through.
- Prepare the Garlic Yogurt Sauce: In a small bowl, mix Greek yogurt with minced garlic, lemon juice, olive oil, and salt. Stir thoroughly until the sauce is smooth and well combined.
- Assemble the Bowls: Start by layering the cooked rice evenly in serving bowls. Top the rice with cooked chicken, diced cucumber, halved cherry tomatoes, thinly sliced red onion, and Kalamata olives if using.
- Add Finishing Touches: Drizzle the garlic yogurt sauce generously over each bowl and garnish with fresh parsley. Serve immediately to enjoy the fresh, vibrant flavors.
Notes
- For a gluten-free option, ensure rice or quinoa is used instead of other grains.
- Chicken thighs can be used for juicier meat or chicken breasts for leaner protein.
- Marinating longer (up to 2 hours) will enhance flavor more deeply.
- Substitute the rice with quinoa for a higher protein content and nuttier taste.
- Kalamata olives are optional but add a nice briny flavor.
- Make sure to cook chicken thoroughly until internal temperature reaches 165°F (74°C).
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Greek
Keywords: Greek chicken, souvlaki bowls, garlic yogurt sauce, healthy dinner, Greek cuisine, chicken marinade
