Description
This Greek Chicken Souvlaki Bowl recipe offers a fresh and vibrant Mediterranean-inspired meal that’s ready in just 30 minutes. Juicy, marinated grilled chicken cubes are paired with fresh vegetables, fluffy rice or quinoa, and a tangy herbed feta sauce, creating a perfect balance of flavors and textures for a satisfying dinner.
Ingredients
Scale
For the Chicken Marinade
- 1 ½ lb boneless, skinless chicken breasts, cubed
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 2 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp paprika
- Salt and black pepper, to taste
For the Herbed Feta Sauce
- ½ cup crumbled feta cheese
- ½ cup plain Greek yogurt
- 1 tbsp olive oil
- 1 tbsp fresh lemon juice
- 1 tbsp fresh dill, finely chopped
- 1 tbsp fresh parsley, finely chopped
- Black pepper, to taste
For Serving
- 2 cups cooked rice or quinoa
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ¼ cup red onion, thinly sliced
- Fresh parsley, for garnish
Instructions
- Prepare the marinade: In a bowl, combine olive oil, fresh lemon juice, minced garlic, dried oregano, paprika, salt, and black pepper. Mix well to create the marinade base.
- Marinate the chicken: Add the cubed chicken breasts to the marinade, tossing to coat all pieces thoroughly. Cover and let it marinate for at least 30 minutes to absorb the flavors.
- Heat the grill pan: Place a grill pan or skillet on medium-high heat and allow it to get hot, ensuring a good sear on the chicken.
- Cook the chicken: Add the marinated chicken cubes to the pan. Cook for 6 to 8 minutes, turning occasionally, until the chicken is golden brown and cooked through.
- Make the herbed feta sauce: In a small bowl, blend together crumbled feta cheese, plain Greek yogurt, olive oil, fresh lemon juice, chopped dill, chopped parsley, and black pepper until smooth and creamy.
- Assemble the bowls: Divide cooked rice or quinoa evenly between serving bowls as the base layer.
- Add toppings: Top the grains with the grilled chicken pieces, halved cherry tomatoes, diced cucumber, and thinly sliced red onion.
- Finish and garnish: Drizzle each bowl generously with the herbed feta sauce and sprinkle with fresh parsley before serving to add a fresh, vibrant touch.
Notes
- For best flavor, marinate the chicken for longer than 30 minutes if time allows.
- You can substitute chicken breasts with boneless thighs for extra juiciness.
- Use quinoa for a gluten-free option and added protein.
- If you don’t have a grill pan, a regular skillet or outdoor grill will work equally well.
- Adjust seasoning in the sauce according to your taste preference.
