Print

Greek Chicken Souvlaki Bowls with Creamy Feta Sauce Recipe

Greek Chicken Souvlaki Bowls with Creamy Feta Sauce Recipe
Print Recipe

★★★★★

4.9 from 26 reviews

These Greek Chicken Souvlaki Bowls feature tender marinated chicken thighs grilled to perfection, served over a bed of fluffy rice or quinoa and topped with fresh vegetables and a luscious creamy feta sauce. This wholesome and flavorful meal combines Mediterranean ingredients for a satisfying, protein-packed bowl perfect for lunch or dinner.

Ingredients

Scale

Chicken Souvlaki

  • 1½ lb boneless skinless chicken thighs or breasts
  • 3 tbsp olive oil
  • Juice of 1 lemon
  • 3 cloves garlic, minced
  • 2 tsp dried oregano
  • 1 tsp paprika
  • ¾ tsp salt
  • ½ tsp black pepper

Creamy Feta Sauce

  • 1 cup Greek yogurt
  • ¾ cup crumbled feta cheese
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 small garlic clove, grated
  • 1–2 tbsp water (to thin)
  • Fresh dill or parsley, finely chopped (optional)

Bowl Components

  • 3 cups cooked rice or quinoa
  • 1½ cups cherry tomatoes, halved
  • 1 large cucumber, diced
  • ¼ cup thinly sliced red onion
  • Kalamata olives (optional)
  • Fresh herbs for garnish

Instructions

  1. Marinate the Chicken: In a bowl, whisk together olive oil, lemon juice, minced garlic, oregano, paprika, salt, and black pepper until well combined. Add the chicken thighs or breasts to the mixture and toss to coat thoroughly. Cover and marinate for at least 30 minutes, or up to 12 hours in the refrigerator to allow flavors to penetrate the meat.
  2. Cook the Chicken: Heat a grill pan or skillet over medium-high heat until hot. Place the marinated chicken on the pan and cook for 5 to 7 minutes on each side, or until the chicken is golden brown and cooked through with an internal temperature of 165°F (75°C). Remove from heat and let the chicken rest for 5 minutes before slicing into bite-sized pieces.
  3. Make Creamy Feta Sauce: In a blender or mixing bowl, combine Greek yogurt, crumbled feta cheese, olive oil, lemon juice, grated garlic, and 1 to 2 tablespoons of water. Blend or whisk until smooth and creamy. Stir in finely chopped fresh dill or parsley if using for added brightness.
  4. Assemble the Bowls: Divide the cooked rice or quinoa evenly among serving bowls. Top each bowl with sliced grilled chicken, halved cherry tomatoes, diced cucumber, thinly sliced red onion, and Kalamata olives if desired.
  5. Finish & Serve: Generously drizzle the creamy feta sauce over each bowl and garnish with fresh herbs. Serve immediately and enjoy a fresh, flavorful Mediterranean-inspired meal.

Notes

  • Marinate the chicken longer (up to 12 hours) for extra tender and flavorful meat.
  • You can substitute chicken thighs with breasts for a leaner option.
  • Use quinoa instead of rice for a gluten-free and higher-protein grain base.
  • The creamy feta sauce can be thinned with water to your preferred consistency.
  • Kalamata olives add a salty punch but can be omitted for a milder flavor.
  • Fresh herbs like dill or parsley add a fresh, bright finish but are optional.
  • Grill the chicken outdoors or use a stovetop grill pan as alternatives.

Nutrition

Keywords: Greek chicken souvlaki, chicken bowls, Mediterranean chicken, feta sauce, grilled chicken, healthy dinner, Greek recipes, quick chicken recipe

Find it online: https://maicook.com/greek-chicken-souvlaki-bowls-with-creamy-feta-sauce-recipe-2/