Light Greek Chicken Souvlaki Bowls (Printable)

A vibrant bowl with grilled chicken, crisp veggies, fluffy rice, and creamy tzatziki for a fresh Mediterranean meal.

# What You Need:

→ 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 0% fat
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 lemon juice
15 - 1 tablespoon extra virgin olive oil
16 - 1/4 teaspoon salt
17 - Freshly ground black pepper to taste

→ Bowl Components

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

# How-To Steps:

01 - Combine olive oil, lemon juice, minced garlic, oregano, cumin, paprika, salt, and pepper in a bowl. Add chicken cubes and toss thoroughly to coat. Cover and marinate for at least 20 minutes or up to 2 hours in the refrigerator.
02 - In a small bowl, combine Greek yogurt, grated cucumber, minced garlic, fresh dill, lemon juice, olive oil, salt, and pepper. Mix until smooth and refrigerate until ready to serve.
03 - Remove marinated chicken from refrigerator. Thread chicken cubes onto metal or soaked wooden skewers, or prepare for stovetop cooking in a grill pan.
04 - Preheat grill or grill pan to medium-high heat. Cook chicken 3 to 4 minutes per side, turning once, until golden and internal temperature reaches 165°F.
05 - Divide cooked rice evenly among 4 bowls. Top each bowl with grilled chicken, diced cucumber, diced tomato, sliced red onion, diced bell pepper, Kalamata olives, and crumbled feta cheese.
06 - Spoon tzatziki sauce over each bowl or serve on the side. Garnish with additional fresh dill if desired and serve immediately.

# Expert Advice:

01 -
  • Protein-packed and naturally satisfying, so you stay full without that heavy feeling afterward.
  • Each ingredient stands on its own but plays beautifully with the others—no single element overshadows the rest.
02 -
  • Squeezing the water out of your grated cucumber is non-negotiable for tzatziki; otherwise it waters down and becomes thin and sad instead of lusciously thick.
  • Don't skip the resting time after marinating—those 20 minutes let the flavors really penetrate the chicken, which is the difference between bland and actually tasting like something.
03 -
  • If you don't have a grill, a cast-iron skillet over high heat works just as well and gives you even better crust on the chicken.
  • Make extra tzatziki on purpose; it keeps for days and becomes your secret weapon for brightening up almost any meal you make in the following week.
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