Go Back
–+ servings
Greek chicken souvlaki bowls

Greek Chicken Souvlaki Bowls for a Fresh Mediterranean Feast

These Greek chicken souvlaki bowls feature grilled chicken with vibrant vegetables, perfect for a fresh Mediterranean dinner any night.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Marinating Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 1 pound Boneless, Skinless Chicken Breasts/Thighs Thighs yield more juiciness while breasts offer a lighter option.
  • 3 tablespoons Extra Virgin Olive Oil Adds moisture and depth to the marinade.
  • 2 tablespoons Fresh Lemon Juice Provides a bright, zesty kick.
  • 3 cloves Minced Garlic Delivers aromatic depth; can substitute with garlic powder.
  • 1/2 cup Greek Yogurt Tenderizes chicken, contributing to a luscious texture.
  • 1 tablespoon Dried Oregano Infuses with earthy notes; fresh oregano may substitute.
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
For the Bowl Base
  • 2 cups Cooked Rice, Quinoa, or Couscous Choose your preferred base; greens can lighten things up.
For the Vegetables
  • 1 cup Chopped Cucumbers Crisp and refreshing.
  • 1 cup Cherry Tomatoes Juicy and sweet.
  • 1/2 cup Red Onion Soak in water for a milder taste.
  • 1/2 cup Kalamata Olives Briny depth; can substitute with green olives.
For the Sauce and Toppings
  • 1 cup Tzatziki Sauce Consider using hummus for a dairy-free option.
  • 1/2 cup Feta Cheese Salty creaminess, can omit for dairy-free.
  • 2 tablespoons Fresh Dill or Mint Enhances freshness and garnishes.

Equipment

  • Grill
  • mixing bowl
  • skillet
  • whisk

Method
 

Step‑by‑Step Instructions
  1. In a mixing bowl, combine olive oil, lemon juice, garlic, yogurt, oregano, salt, and pepper. Whisk until smooth, then add chicken, coat and marinate in the fridge for at least 30 minutes.
  2. Preheat your grill or skillet over medium-high heat for about 5 minutes, brushing skillet with olive oil to prevent sticking.
  3. Remove marinated chicken from fridge, discard marinade, and place chicken onto grill or skillet. Cook for 5-6 minutes on each side until golden-brown and internal temperature reaches 165°F.
  4. Start assembling bowls with rice, quinoa, or couscous, followed by sliced chicken, and arrange cucumbers, tomatoes, onion, and olives around the chicken.
  5. Spoon tzatziki sauce over chicken and veggies, sprinkle feta, and garnish with dill or mint. Drizzle olive oil and lemon juice over the bowls.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 75mgSodium: 900mgPotassium: 700mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 150mgIron: 3mg

Notes

Feel free to mix and match ingredients and adjust the recipe to your taste. Marinating overnight is recommended for best flavor.

Tried this recipe?

Let us know how it was!