Description
This Greek Chicken Souvlaki Bowl recipe combines tender, marinated chicken grilled to perfection with fresh, vibrant Mediterranean toppings. Served over rice or quinoa and drizzled with a creamy herbed feta sauce, this dish offers a delightful balance of flavors and textures, making it an ultimate 30-minute Mediterranean dinner perfect for any weeknight.
Ingredients
Scale
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
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
Additional Bowl Ingredients
- 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 medium bowl, combine 3 tablespoons olive oil, 2 tablespoons fresh lemon juice, minced garlic, dried oregano, paprika, salt, and black pepper. Mix well to create a flavorful marinade.
- Marinate the chicken: Add the cubed chicken breasts to the marinade and toss until fully coated. Cover and refrigerate for at least 30 minutes to allow the flavors to penetrate the meat.
- Heat the cooking surface: Preheat a grill pan or skillet over medium-high heat until hot, ensuring a good sear for the chicken pieces.
- Cook the chicken: Place the marinated chicken cubes onto the grill pan or skillet. Cook for 6 to 8 minutes, turning occasionally, until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 74°C).
- Make the herbed feta sauce: In a small bowl, combine crumbled feta cheese, plain Greek yogurt, 1 tablespoon olive oil, 1 tablespoon fresh lemon juice, chopped fresh dill, chopped fresh parsley, and a pinch of black pepper. Stir until smooth and creamy.
- Assemble the bowls: Divide cooked rice or quinoa evenly among four serving bowls as the base.
- Add toppings: Top each bowl with the grilled chicken pieces, halved cherry tomatoes, diced cucumber, and thinly sliced red onion for fresh crunch and flavor.
- Finish and serve: Drizzle each bowl generously with the herbed feta sauce and garnish with additional fresh parsley. Serve immediately for a vibrant and satisfying Mediterranean meal.
Notes
- Marinate the chicken overnight for even more intense flavor.
- Use quinoa instead of rice for a gluten-free and protein-rich option.
- Grill the chicken outdoors on a barbecue for authentic charred flavor.
- Adjust herbs in the sauce to taste; mint pairs well with feta.
- Leftover sauce can be stored in an airtight container in the fridge for up to 3 days.
