Light Greek Chicken Souvlaki Bowl (Print View)

Grilled marinated chicken paired with crisp vegetables, rice, and smooth tzatziki for a fresh Mediterranean meal.

# Components:

→ Chicken Marinade

01 - 1.1 lb boneless, skinless chicken breast, cut into 1 inch cubes
02 - 2 tablespoons extra virgin olive oil
03 - 2 tablespoons fresh lemon juice
04 - 2 garlic cloves, minced
05 - 1 teaspoon dried oregano
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon freshly ground black pepper

→ Tzatziki Sauce

10 - 7 oz Greek yogurt (2% or fat-free)
11 - 1/2 medium cucumber, grated and excess liquid squeezed out
12 - 1 small garlic clove, finely minced
13 - 1 tablespoon fresh dill, chopped
14 - 1 tablespoon lemon juice
15 - 1 tablespoon extra virgin olive oil
16 - 1/4 teaspoon salt
17 - Freshly ground black pepper to taste

→ Bowl Assembly

18 - 1 cup cooked brown or white rice
19 - 1 medium cucumber, diced
20 - 1 large tomato, diced
21 - 1/2 small red onion, thinly sliced
22 - 1 small red bell pepper, diced
23 - 1/2 cup Kalamata olives, pitted and halved
24 - 1/4 cup feta cheese, crumbled (optional)

# Directions:

01 - In a mixing bowl, combine olive oil, lemon juice, minced garlic, oregano, cumin, paprika, salt, and pepper. Add chicken cubes and toss thoroughly to coat all pieces. Cover the bowl and refrigerate for at least 20 minutes, or up to 2 hours for deeper flavor development.
02 - While chicken marinates, combine Greek yogurt, grated cucumber, minced garlic, fresh dill, lemon juice, olive oil, salt, and pepper in a small bowl. Stir until smooth and well combined. Transfer to refrigerator until ready to serve.
03 - Remove marinated chicken from refrigerator. If using skewers, thread chicken cubes evenly onto skewers. If cooking on stovetop, keep chicken cubed and ready for direct pan cooking.
04 - Preheat grill or grill pan to medium-high heat. Place chicken on the hot surface and cook for 3 to 4 minutes per side, turning once halfway through. Continue cooking until exterior is golden and chicken reaches internal temperature of 165°F.
05 - Divide cooked rice evenly among 4 serving bowls. Distribute grilled chicken, diced cucumber, diced tomato, sliced red onion, diced bell pepper, halved Kalamata olives, and crumbled feta cheese over each bowl.
06 - Spoon prepared tzatziki generously over each bowl or serve on the side for individual preference. Garnish with additional fresh dill if desired. Serve immediately while chicken remains warm.

# Expert Advice:

01 -
  • It comes together faster than takeout, and tastes infinitely fresher because you control every ingredient.
  • The marinade is forgiving, so whether you have 20 minutes or 2 hours, the chicken turns out juicy and flavorful.
  • Everything builds on the same base, so you can customize bowls for different people without extra work.
02 -
  • Don't skip squeezing the cucumber for tzatziki—I learned this the hard way when my sauce was basically dressing by the next day.
  • The chicken marinates quickly, but the longer it sits (up to 2 hours), the more tender and flavorful it becomes, so plan accordingly.
  • If your grill isn't cooperating, a hot cast iron skillet or grill pan works just as well and maybe even gives you better control.
03 -
  • Let your grilled chicken rest for just a minute after cooking before piling it into bowls—it keeps the pieces tender instead of dried out.
  • If your cucumber is particularly watery, salt it lightly and let it sit for 10 minutes before squeezing and adding to tzatziki, which draws out even more liquid.
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