Light Greek Chicken Souvlaki Bowls (Print)

A vibrant bowl of grilled chicken, fresh veggies, rice, and tangy tzatziki for a healthy 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 with excess liquid squeezed out
12 - 1 small garlic clove, finely minced
13 - 1 tablespoon fresh dill, chopped
14 - 1 tablespoon fresh 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 bowl, combine olive oil, lemon juice, garlic, oregano, cumin, paprika, salt, and pepper. Add chicken cubes and toss to coat evenly. Cover and marinate for at least 20 minutes or up to 2 hours in the refrigerator.
02 - In a small bowl, mix Greek yogurt, grated cucumber, garlic, dill, lemon juice, olive oil, salt, and pepper until smooth. Refrigerate until ready to serve.
03 - Thread marinated chicken onto skewers for grilling, or prepare for stovetop cooking in a grill pan.
04 - Preheat grill or grill pan over medium-high heat. Cook chicken for 3 to 4 minutes per side, turning once, until golden and cooked through. Internal temperature should reach 165°F.
05 - Divide cooked rice among 4 bowls. Top each with grilled chicken, cucumber, tomato, red onion, bell pepper, olives, and feta cheese.
06 - Spoon tzatziki sauce over each bowl or serve on the side. Garnish with extra fresh dill if desired.

# Expert Advice:

01 -
  • It comes together faster than you'd expect, making weeknight dinners feel less like a chore and more like a treat.
  • The tzatziki is so good you'll find yourself making extra just to have it around for snacking and dipping.
  • Every component can be prepped ahead, so you're basically just grilling and assembling when hunger strikes.
02 -
  • Squeezing the moisture out of your grated cucumber is non-negotiable—I learned this by making watery tzatziki exactly once and never again.
  • Don't skip the resting time for the marinade; those 20 minutes transform plain chicken into something worth talking about.
  • The chicken must reach 165°F internally to be safe, and undercooked poultry is genuinely dangerous, so invest in a meat thermometer if you don't have one.
03 -
  • Prep all your vegetables the morning before and store them in separate containers—you'll assemble bowls in five minutes when you're hungry, which is when you'll actually make them instead of ordering takeout.
  • Make a double batch of tzatziki and use it as a dip for pita, a topping for eggs, or a sauce for literally anything charred and smoky; it keeps in the fridge for almost a week.
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