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- 1 lb boneless, skinless chicken thighs, cut into 1-inch cubes - 3 tablespoons olive oil - Juice of 1 large lemon - 3 cloves garlic, finely minced - 1 tablespoon dried oregano - Salt and freshly cracked black pepper to taste - 1 cup cooked quinoa or rice (white or brown) - 1 cup cherry tomatoes, halved - 1 medium cucumber, diced into small pieces - 1/2 red onion, thinly sliced - 1/2 cup Kalamata olives, pitted and quartered - 1 cup Tzatziki sauce (store-bought or homemade) - Fresh parsley, chopped coarsely (for garnish) The chicken thighs are the star of this dish. They stay juicy when cooked. The olive oil and lemon juice help to create a bright, tangy marinade. Garlic and oregano add depth to the flavor. Fresh vegetables like cherry tomatoes, cucumber, and red onion bring color and crunch. Kalamata olives add a briny bite. Quinoa or rice serves as a hearty base. Tzatziki sauce gives it a creamy finish. - Homemade Tzatziki sauce - Additional garnishes like crumbled feta or warm pita bread Homemade Tzatziki sauce can enhance the dish even more. You can make it with yogurt, cucumber, garlic, and herbs. For extra flavor, consider topping your bowls with crumbled feta cheese. Warm pita bread on the side adds a nice touch too. These optional ingredients can make your meal feel special and satisfying. {{ingredient_image_2}} - Prepare the marinade: In a large bowl, mix 3 tablespoons of olive oil, juice from 1 lemon, 3 minced garlic cloves, and 1 tablespoon of dried oregano. Add salt and pepper to taste. This mix gives the chicken great flavor. - Marinate the chicken: Cut 1 pound of chicken thighs into 1-inch cubes. Add these cubes to the marinade, making sure each piece gets coated. Cover the bowl and chill it in the fridge for at least 30 minutes. For best results, let it marinate for up to 2 hours. - Preheat grill or grill pan: Heat your grill or pan over medium-high heat. This step is key for nice grill marks and juicy chicken. - Cooking chicken to perfection: Place the marinated chicken pieces on the grill in a single layer. Grill them for about 10-15 minutes. Turn the chicken pieces occasionally until they are cooked through. Check that the internal temperature reaches 165°F (75°C). - Preparing the base (quinoa or rice): While the chicken cooks, prepare 1 cup of cooked quinoa or rice. Follow package instructions if you need to cook it now. Set it aside when done. - Layering the ingredients: In each bowl, spoon a generous amount of quinoa or rice as the base. Add the grilled chicken on top. Then, scatter halved cherry tomatoes, diced cucumber, thinly sliced red onion, and quartered Kalamata olives on top. This creates a colorful and tasty dish. Drizzle Tzatziki sauce over everything, and finish with chopped parsley for a fresh touch. 1. Best Marinating Practices: Marinating chicken is key. Mix olive oil, lemon juice, garlic, oregano, salt, and pepper in a bowl. Add your chicken cubes and coat them well. Cover and chill for at least 30 minutes. For more flavor, let it sit for up to 2 hours. This helps the chicken absorb those tasty flavors. 2. Checking for Doneness: Always check the chicken's temperature. Use a meat thermometer to ensure it hits 165°F (75°C). The chicken should no longer be pink inside and should have nice grill marks. If you don’t have a thermometer, cut into a piece. It should be white and juicy, not dry or rubbery. 1. Presentation Ideas: Serve your bowls in large, rustic dishes to make them look appealing. You can also use elegant plates for a fancier touch. Add warm pita bread on the side for a true Greek experience. A sprinkle of crumbled feta cheese adds a nice touch. It gives extra flavor and looks great. 2. Complementary Dishes: Pair these bowls with a fresh Greek salad or a side of roasted vegetables. These sides bring more color and flavor to your meal. Consider a light dressing for the salad, like lemon vinaigrette. This will enhance the Greek theme and keep everything fresh and vibrant. Pro Tips Marinate Longer for Flavor: Allow the chicken to marinate for up to 2 hours to deepen the flavors. If you have the time, this step is essential for a more robust taste. Perfect Grill Marks: Make sure your grill is preheated and the chicken pieces are spaced out. This will help achieve those beautiful grill marks and prevent steaming. Quinoa Cooking Tip: Rinse quinoa under cold water before cooking to remove its natural coating, which can make it taste bitter. This will ensure a fluffier and tastier base. Serving Suggestions: For an extra touch, consider serving with warm pita bread and a sprinkle of crumbled feta cheese on top to enhance the Greek flavors. {{image_4}} You can switch the chicken thighs for chicken breasts. Chicken breasts are leaner and still tasty. Just remember to adjust cooking time to avoid drying them out. If you enjoy seafood, shrimp is a great choice too. Marinate shrimp for about 15 minutes and grill until pink. For a vegetarian option, try marinated tofu or grilled halloumi. Both add great flavor and texture. Feel free to change the grains in your bowl. Quinoa is packed with protein, but you can use rice, couscous, or farro. Each grain gives a unique taste and texture. You can also mix up the vegetables. Try bell peppers, zucchini, or roasted eggplant for a twist. For toppings, consider adding avocado or a sprinkle of feta cheese. These swaps can make your Greek Chicken Souvlaki Bowls even more delightful! To keep your Greek Chicken Souvlaki Bowls fresh, store them properly. - Place leftovers in an airtight container. - Refrigerate them right away. They stay good for up to three days. - If you want to keep them longer, consider freezing. To freeze: - Use freezer-safe containers or bags. - Label each bag with the date. - They can last for up to three months in the freezer. Reheating is key for keeping the flavor intact. - The best way to reheat chicken is in the oven. - Preheat your oven to 350°F (175°C). - Place the chicken on a baking sheet and cover it with foil. - Heat for about 15-20 minutes, checking often. You can also use a microwave: - Place the chicken in a microwave-safe dish. - Cover it with a damp paper towel to keep it moist. - Heat in short bursts, stirring in between, until hot. For the quinoa or rice: - Reheat in the microwave with a splash of water. - Stir to prevent it from drying out. These methods help maintain the taste and texture of your Greek Chicken Souvlaki Bowls. You can enjoy many sides with Greek Chicken Souvlaki Bowls. Here are some tasty options: - Warm pita bread - Greek salad with feta - Roasted vegetables like zucchini and bell peppers - Lemon or herb rice - Hummus for dipping These sides add flavor and nutrition to your meal. They also help balance the dish. Yes, you can prepare this recipe ahead of time. Here are some meal prep tips: - Marinate the chicken up to two hours in advance. This gives more flavor. - Cook the quinoa or rice a day before. Store it in the fridge. - Chop the vegetables and olives ahead of time. Keep them in sealed containers. - Assemble the bowls just before serving. This keeps everything fresh. Making it ahead saves time and effort on busy days. Yes, you can make Greek Chicken Souvlaki Bowls low-carb. Here are some suggestions: - Replace quinoa or rice with cauliflower rice. It tastes great and cuts carbs. - Skip the olives or use fewer for less salt and fat. - Add more non-starchy veggies like spinach or bell peppers. They boost nutrition. These changes help keep the meal healthy while still being delicious. Greek chicken souvlaki bowls are a delicious meal you can enjoy anytime. We covered the main ingredients, marinating techniques, and grilling tips to ensure great flavor. I shared ways to customize your bowls with various proteins and veggies. Proper storage and reheating methods keep your leftovers tasty. Now go ahead and create your own Greek chicken souvlaki bowl. Enjoy a meal that’s healthy, fun, and packed with flavor!

Greek Chicken Souvlaki Bowls

A delicious and vibrant bowl featuring marinated grilled chicken, fresh vegetables, and Tzatziki sauce served over quinoa or rice.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course
Cuisine Greek
Servings 4
Calories 450 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken thighs, cut into 1-inch cubes
  • 3 tablespoons olive oil
  • 1 large lemon, juiced
  • 3 cloves garlic, finely minced
  • 1 tablespoon dried oregano
  • to taste salt and freshly cracked black pepper
  • 1 cup cooked quinoa or rice (white or brown)
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced into small pieces
  • 1 2 red onion, thinly sliced
  • 1 2 Kalamata olives, pitted and quartered
  • 1 cup Tzatziki sauce (store-bought or homemade)
  • for garnish fresh parsley, chopped coarsely

Instructions
 

  • In a large mixing bowl, whisk together the olive oil, freshly squeezed lemon juice, minced garlic, dried oregano, and a generous pinch of salt and pepper to create a flavorful marinade.
  • Gently add the cubed chicken thighs into the marinade, ensuring every piece is thoroughly coated. Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld, or up to 2 hours for optimal tastiness.
  • Preheat your grill or grill pan over medium-high heat. Once it’s hot, add the marinated chicken pieces in a single layer, making sure not to overcrowd the pan. Grill for about 10-15 minutes, turning occasionally, until the chicken is fully cooked through and has beautiful grill marks. The internal temperature should reach 165°F (75°C).
  • While the chicken is grilling, prepare the quinoa or rice following the package instructions if it isn’t already cooked; set aside when finished.
  • Once the chicken has grilled to perfection, remove it from the heat and let it rest for a few minutes to retain its juices.
  • To assemble each bowl, start by spooning a generous scoop of quinoa or rice into the bottom of each serving bowl, creating a cozy base.
  • Neatly arrange the grilled chicken over the quinoa or rice, followed by clusters of halved cherry tomatoes, diced cucumber, thinly sliced red onion, and quartered Kalamata olives, allowing vibrant colors to shine through.
  • Finish by drizzling Tzatziki sauce generously over the top, and garnish each bowl with a sprinkle of freshly chopped parsley for an added touch of freshness and color.

Notes

Serve with warm pita bread and a sprinkle of crumbled feta cheese for an authentic touch.
Keyword bowl, chicken, Greek, healthy, souvlaki