Greek Chicken Souvlaki Bowls with Lemon Garlic Sauce Recipe
Delicious Greek Chicken Souvlaki Bowls featuring tender marinated chicken breast grilled to perfection, served over fluffy rice or quinoa with fresh vegetables and a tangy lemon garlic yogurt sauce. A vibrant, healthy, and easy-to-make meal perfect for quick dinners or meal prep.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling / Pan-searing
- Cuisine: Greek
- Diet: Low Fat
Ingredients
Scale
Chicken
- 1.5 lb chicken breasts, cubed (680 g)
- 2 tablespoons olive oil (30 ml)
- 2 cloves garlic, minced
- 1 teaspoon dried oregano (2 g)
- Zest and juice of 1 lemon
- Salt & black pepper, to taste
Bowls
- 2 cups cooked rice or quinoa (360 g cooked)
- 1 cup cherry tomatoes, halved (150 g)
- 1 cucumber, diced
- 1/4 cup red onion, sliced
Lemon Garlic Sauce
- 1/2 cup Greek yogurt (120 g)
- 1 tablespoon lemon juice (15 ml)
- 1 clove garlic, grated
- 1 tablespoon olive oil (15 ml)
- Salt, to taste
Optional Garnish
- Fresh parsley or dill
Instructions
- Marinate the Chicken: In a bowl, toss cubed chicken breasts with olive oil, minced garlic, dried oregano, lemon zest and juice, salt, and black pepper. Ensure the chicken is evenly coated and let it marinate for at least 10 minutes for best flavor.
- Cook the Chicken: Grill the marinated chicken pieces over medium heat or pan-sear them for 8 to 10 minutes, turning occasionally until the chicken is cooked through and has a nice char. Internal temperature should reach 165°F (74°C).
- Prepare the Lemon Garlic Sauce: In a small bowl, whisk together Greek yogurt, lemon juice, grated garlic, olive oil, and salt until smooth and creamy. Adjust seasoning if needed.
- Assemble the Bowls: Start with a base of cooked rice or quinoa in each bowl. Add the grilled chicken on top, then scatter halved cherry tomatoes, diced cucumber, and sliced red onion around the bowl.
- Finish and Garnish: Drizzle the lemon garlic sauce generously over the assembled bowl. Garnish with fresh parsley or dill for added freshness and color. Serve immediately.
Notes
- You can substitute chicken breasts with chicken thighs if preferred.
- For a gluten-free option, use quinoa instead of rice.
- Marinate the chicken longer (up to 2 hours) for more intense flavors.
- Leftovers store well in the refrigerator for up to 3 days.
- Serve with pita bread on the side for a more filling meal.
Nutrition
- Serving Size: 1 bowl (approximately 1/4 of recipe)
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 310 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 80 mg
Keywords: Greek chicken souvlaki, chicken bowls, lemon garlic sauce, grilled chicken, healthy chicken recipe, Mediterranean diet, easy dinner, meal prep bowls