High protein Chicken Souvlaki Bowls make an excellent lunch or summertime dinner!
Meal prep for yourself or feed a crowd with Greek lemon-marinated chicken, lots of nourishing veggies, and rice.
Quick Look at Chicken Souvlaki Bowls
Ready in: 40 minutes + 6 hour marinating time
Servings: 5
Nutrition: 529 calories/53g protein per bowl
Main ingredients: Chicken breast, lemon juice, oregano, parsley, red wine vinegar, cucumbers, Greek yogurt, rice, tomatoes, chickpeas
Dietary notes: Gluten free
Why you'll love it: High protein, easy marinade, and fast cook time with a simple Greek yogurt-based tzatziki sauce to pair it with!
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Since I started counting macros and making sure I was getting enough protein, high protein meal prep bowls have been my jam!
Recipes that are easy to meal prep and keep well in the fridge like Gluten Free Honey Garlic Chicken Bowls or Thai-Style Basil Ground Turkey Bowls have been hot in my kitchen.
These Chicken Souvlaki Bowls are no different, with over 50g of protein per serving and the perfect number of servings for a while week of high protein lunches! If you love the Greek-inspired vibes, check out Lamb & Beef Meatballs with Whipped Feta next.
Jump to:
Chicken souvlaki marinade
The lemony, herby marinade is what makes chicken souvlaki!
It's surprisingly simple - you just need fresh lemon juice, red wine vinegar, olive oil, parsley, oregano, and garlic.
You can start marinating the chicken up to 6 hours before you cook it.
Unlike other marinades, since this one is primarily lemon juice, you don't want to marinate longer than 6 hours. Too long, and the acid in the lemon juice will start to literally break down the proteins in the chicken, resulting in tough and mushy meat.
In my experience, marinating for 4 hours is the sweet spot. Just make sure you start marinating at least 1 hour and up to 6 hours before cooking.
What to serve with chicken souvlaki
As presented, I served these chicken souvlaki skewers with rice, a fresh veggie mixture of cucumbers, tomatoes, and red onion, homemade tzatziki sauce, and feta cheese.
That said, bowl recipes are incredibly versatile! Sticking with the Greek and Mediterranean cuisine vibe, here are some additional ideas:
Bowl ideas:
- Rice
- Roasted or grilled veggies like zucchini, tomatoes, onions, red bell peppers, or Roasted Beets with Parsley
- Fresh veggies like cucumbers, tomatoes, red onion
- Feta cheese
- Tzatziki
- Hummus
- Chickpeas
- Kalamata olives
Top Tips from Chelsea
Don't marinate too long. It's easy to read "marinate the meat" and assume you can start prepping this recipe a day or two in advance. Because of the high lemon juice (acid) content, marinating too long will mean mushy, tough meat. The sweet spot is 4 hours marinating time!
Don't over-pack the skewers. Slide the chicken pieces on just until they're touching; avoid smushing them together. Like with other skewer recipes like Herbed Grilled Shrimp or Green Balsamic Beef Kabobs, this helps ensure even and fast cooking. I shoot for 5-6 pieces of chicken per skewer, no more!
Prep the bowl ingredients before cooking chicken. Chicken Souvlaki skewers cook very quickly (less than 10 minutes!) so make sure your bowl ingredients are ready to assemble before you cook the chicken!
FAQs
They're done once they reach 165 degrees F on an instant-read thermometer - be sure the thermometer is not touching the skewer, though, as that will throw off the temp!
No, you don't! If you don't plan on grilling the chicken, you can use a grill pan or skillet. Grilling is the traditional way to make chicken souvlaki, but besides those sexy grill marks, the flavor won't change significantly by opting out.
These bowls will keep in the fridge for up to 5 days. I've made these for meal prep before, and all ingredients can hang out together in their own grab-and-go containers! I do sometimes keep the tzatziki separate.
More high protein bowl recipes
If you're looking for more high protein weeknight meals, I have some great options for you on Chelsea Joy Eats!
Did you try this recipe? I'd love to hear what you think! Please leave a comment and rating or tag me on Instagram - I love your feedback.
Print📖 Recipe
Chicken Souvlaki Bowls
- Prep Time: 30 minutes
- Marinating Time: 6 hours
- Cook Time: 10 minutes
- Total Time: 6 hours 40 minutes
- Yield: 5 bowls 1x
- Category: Entree
- Method: grilled
- Cuisine: Greek
- Diet: Gluten Free
Description
High protein Chicken Souvlaki Bowls use lemon-marinated chicken skewers, fresh vegetables, and rice for a well-rounded lunch or dinner!
Ingredients
For the chicken souvlaki:
- ¼ cup + 2 tablespoons fresh lemon juice (from 2-3 lemons)
- ¼ cup red wine vinegar
- ¼ cup olive oil
- 2 tablespoons chopped fresh oregano leaves
- 1 tablespoon chopped fresh parsley
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- 2 pounds boneless skinless chicken breast, cut into 1-inch pieces
- 1 ½ tablespoons minced garlic (about 3 large cloves)
For the tzatziki sauce:
- 1 medium cucumber
- ½ teaspoon salt
- 1 large clove garlic, minced (about ½ tablespoon)
- 1 cup plain Greek yogurt or skyr
- 2 tablespoons lemon juice or red wine vinegar
- 1 tablespoon chopped fresh dill (or 1 teaspoon dried)
For the bowls:
- 2 cups halved grape or cherry tomatoes
- 1 medium cucumber, sliced into quarters
- 1 small red onion, thinly sliced
- 4 ounces crumbed feta cheese
- ¼ cup chopped parsley
- 2 ½ cups cooked quinoa or basmati rice
Instructions
- Marinate the chicken. Combine the lemon juice, red wine vinegar, olive oil, oregano, parsley, minced garlic, salt, and black pepper in a large bowl, whisking to combine. Add the chicken to a shallow dish (or 2, if needed) and pour the marinade over top. Stir the chicken to fully incorporate the marinade around each piece of meat. Cover and marinate for at least 1 hour but no more than 6 hours.
- Prep cucumber. When ready to cook, prepare the tzatziki sauce. Grate the cucumbers using a food processor or box grater. Add the grated cucumber to a fine mesh colander or nut milk bag and sprinkle with salt, tossing to incorporate the salt among the cucumber. Set over a bowl or the sink for about 10 minutes to let the salt work its magic and draw out excess moisture.
- Make tzatziki. Squeeze the grated cucumber to get as much moisture as possible out of the cucumbers. Combine the grated cucumber, minced garlic, Greek yogurt, lemon juice, and fresh dill in a medium bowl, mixing to completely combine. Refrigerate until ready to assemble the bowls.
- Grill chicken. Thread chicken onto skewers, adding approximately 4-5 pieces per skewer - be careful to make sure the sides are touching but the chicken isn't smushed together; they won't cook through if they're too packed on. I used about 7 skewers. Heat a grill to medium-high heat OR heat a grill pan on the stovetop over medium-high heat. Add the chicken skewers and cook for 4-5 minutes per side with the grill cover closed, quickly flipping the skewers with tongs when ready to turn. The chicken's done when the meat reaches 165 degrees F - it shouldn't take long!
- Assemble the bowls. Once cooled slightly, remove the chicken from the skewers if desired (or serve right away on the skewers for style points). Divide rice between 5 bowls or containers. Add chicken pieces, tomatoes, cucumbers, red onion, and tzatziki to each bowl. Top with feta cheese and fresh parsley. Serve immediately or store in the fridge for up to 5 days.
Notes
Don't marinate too long: The 6 hour marinating time is a max time, not a minimum! The acidity of lemon juice can end up "cooking" the chicken and making it chewy rather than tender if it's over-marinated.
Don't over-pack the skewers: Slide the chicken pieces on just until the chicken is touching - don't smush them together. That helps ensure they cook evenly and quickly.
Using wooden skewers? Be sure to soak them for at least 30 min before using so they don't burn to bits.
Prep bowl ingredients before cooking the chicken: These chicken skewers cook FAST, so be sure you're ready to assemble your bowls if you're eating right away!
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