Greek Cuisine Dinner Lunch

Greek Souvlaki Chicken Bowl

Name: Greek Souvlaki Chicken Bowl
Prep time: 30 min
Cook time: 48 min
Total time: 78 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 500 g Chicken Thigh; 300 g Cooked Basmati Rice; 150 g Greek Yogurt; 1 pcs Cucumber; 4 cloves Garlic; 45 ml Olive Oil; 30 ml Lemon Juice; 1 tsp Dried Oregano; 150 g Cherry Tomato; 50 g Kalamata Oliv; 0.5 pcs Red Onion; 60 g Feta Cheese; 2 pcs Pita Bread; 1.5 tsp Salt; 0.5 tsp Black Pepper; 10 g Fresh Dill

🔪 PREP TIME 30 mins

🔥 COOK TIME 48 mins

🍽️ SERVINGS 4 Servings

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Nutritional Breakdown

Per Serving

Calories 887 kcal

Protein 55.6 g

Carbs 86 g

Fat 35.7 g

🥗 Ingredients & Serving Scaler

Adjust servings to automatically re-calculate quantities for your family.

4 Servings

Chicken Thigh

500 g
Cooked Basmati Rice

300 g
Greek Yogurt

150 g
Cucumber

1 pcs
Garlic

4 cloves
Olive Oil

45 ml
Lemon Juice

30 ml
Dried Oregano

1 tsp
Cherry Tomato

150 g
Kalamata Oliv

50 g
Red Onion

0.5 pcs
Feta Cheese

60 g
Pita Bread

2 pcs
Salt

1.5 tsp
Black Pepper

0.5 tsp
Fresh Dill

10 g

💡 Short Description

Overview and quick notes for Greek Souvlaki Chicken Bowl

Lemon-herb marinated grilled chicken thighs served over fluffy basmati rice with creamy cucumber-garlic tzatziki, Kalamata olives, tomatoes, and warm pita.

👨‍🍳 Cooking Instructions

Full recipe instructions for preparing Greek Souvlaki Chicken Bowl

🔥 Prep

Cut the 500g chicken thighs into bite-sized cubes.
Measure 45ml olive oil, 30ml lemon juice, 1 tsp dried oregano, 1.5 tsp salt, and 0.5 tsp black pepper into a small bowl for the marinade.
In another bowl, combine 150g Greek yogurt, the grated flesh of 1 cucumber (peeled and grated, excess moisture squeezed out), 4 minced garlic cloves, 10g chopped fresh dill, and a pinch of salt; mix to form tzatziki and refrigerate.
Halve the 150g cherry tomatoes.
Pit and slice the 50g Kalamata olives.
Thinly slice the 0.5 red onion.
Crumble the 60g feta cheese.
Warm the 2 pcs pita bread just before serving.

🔥 Cook

1. Add the measured olive oil, lemon juice, dried oregano, salt, and black pepper to the chicken cubes; toss to coat and let marinate for at least 15 minutes (or up to 2 hours in the fridge).
2. Preheat a grill pan or outdoor grill to medium-high heat.
3. Place the marinated chicken on the grill and cook for 6-8 minutes per side, or until the internal temperature reaches 75°C and the exterior is nicely charred.
4. Remove the chicken from the grill and let it rest for 3 minutes before slicing into strips.
5. While the chicken rests, if desired, warm the 300g cooked basmati rice in a microwave or skillet over low heat for 2 minutes until heated through.
6. Warm the 2 pcs pita bread on the grill for 30 seconds per side until pliable and lightly toasted.

🔥 Serve

Divide the warm basmati rice among bowls as the base.
Top each bowl with sliced souvlaki chicken, a generous dollop of tzatziki, halved cherry tomatoes, sliced red onion, Kalamata olives, and crumbled feta.
Serve with the warm pita bread on the side for wrapping or scooping.
Garnish with an extra sprinkle of fresh dill if desired.