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:
- 1/4 cup + 2 tablespoons fresh lemon juice (from 2-3 lemons)
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 2 tablespoons chopped fresh oregano leaves
- 1 tablespoon chopped fresh parsley
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 pounds boneless skinless chicken breast, cut into 1-inch pieces
- 1 1/2 tablespoons minced garlic (about 3 large cloves)
For the tzatziki sauce:
- 1 medium cucumber
- 1/2 teaspoon salt
- 1 large clove garlic, minced (about 1/2 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
- 1/4 cup chopped parsley
- 2 1/2 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!