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- 1 lb boneless, skinless chicken breasts - 2 tablespoons olive oil - 2 teaspoons dried oregano - 1 cup cherry tomatoes - 1 cucumber - 1 teaspoon garlic powder - 1 teaspoon paprika - Salt and pepper to taste - ½ cup Kalamata olives - 1 cup cooked quinoa or rice - ½ cup tzatziki sauce - Fresh parsley for garnish For Greek Chicken Souvlaki Bowls, the ingredients shine through. The chicken is the star. You need boneless, skinless chicken breasts. I like to cut them into 1-inch cubes. This helps them cook evenly. The marinade is simple yet flavorful. It starts with olive oil, which adds richness. Dried oregano brings that classic Greek flavor. Garlic powder and paprika add depth. Don't forget salt and pepper! They balance the dish perfectly. Then, the veggies! Cherry tomatoes and cucumber add freshness. They brighten up the bowl. Kalamata olives bring a salty bite, while quinoa or rice makes it hearty. Tzatziki sauce adds creaminess and tang. Finally, sprinkle fresh parsley on top. It makes the dish look lovely and adds a touch of green. This full recipe is easy to follow, perfect for busy weeknights or casual gatherings. To start, you need to make a tasty marinade. In a large mixing bowl, combine the following ingredients: - 2 tablespoons olive oil - 2 teaspoons dried oregano - 1 teaspoon garlic powder - 1 teaspoon paprika - Salt and pepper to taste Stir well until mixed. Then, add 1 pound of boneless, skinless chicken breasts cut into 1-inch cubes. Make sure each piece gets covered in the marinade. Once done, cover the bowl and refrigerate for at least 30 minutes. This allows the flavors to soak in. While the chicken marinates, prepare your grill or grill pan. Preheat it over medium-high heat. If you use wooden skewers, soak them in water for 30 minutes. This helps prevent burning while grilling. After marinating, it’s time to grill. Skewer the chicken cubes onto the soaked skewers. Place them on the grill and cook for about 8 to 10 minutes. Turn the skewers often. You want them slightly charred and cooked through. To check for doneness, the internal temperature should reach 165°F (75°C). While the chicken grills, prepare your veggies. In a large bowl, combine the following: - 1 cup cherry tomatoes, halved - 1 cucumber, diced - ½ red onion, thinly sliced - ½ cup Kalamata olives, pitted and halved Toss them gently. If you are using quinoa or rice, portion it into bowls. Once the chicken is ready, remove it from the skewers. Distribute the chicken evenly over the bowls. Top with the vegetable mix. Finally, drizzle ½ cup of tzatziki sauce over everything. Garnish with fresh parsley for a bright finish. Enjoy your Greek Chicken Souvlaki Bowls! For the full recipe, check out the recipe section. To make your chicken souvlaki truly shine, think about adding flavors. Try lemon juice, honey, or fresh herbs like dill. These extra touches can make a big difference. Marinate your chicken for at least 30 minutes. For even better taste, let it sit for up to four hours. This gives the flavors time to soak in. When grilling, aim for a high heat. This helps achieve that perfect char on your chicken. If you're using a charcoal grill, let the coals burn down until they are white. For gas grills, preheat for about 10-15 minutes. Cook the chicken for 8-10 minutes, turning often. Check the internal temperature. It should reach 165°F (75°C) to be safe. Pair your souvlaki bowls with fresh pita bread or a side of Greek salad. For drinks, a light white wine or sparkling water works well. To serve, layer your ingredients in a bowl. Start with quinoa or rice, then add the grilled chicken and veggies. Drizzle tzatziki sauce on top and finish with parsley. This makes for a colorful and appetizing dish. {{image_2}} You can switch chicken for lamb or beef. These meats bring rich, savory flavors. Lamb has a lovely, earthy taste. Beef adds a hearty touch. For a vegetarian option, try grilled halloumi. Halloumi is firm and salty, making it a great meat substitute. Homemade tzatziki is a must for these bowls. You can mix Greek yogurt with cucumber, garlic, and herbs. If you want to try something different, use a tahini sauce. It adds a nutty flavor that pairs well with the chicken and veggies. Feta cheese is a classic topping for Greek dishes. Crumble it over your bowl for a tangy kick. You can also add pickled vegetables, like red onions or cucumbers. They add crunch and brightness to each bite. For the full recipe, check out the detailed instructions above. To store leftovers, let the chicken souvlaki cool first. Place it in airtight containers. You can keep the veggies and chicken separate to maintain freshness. Use glass or BPA-free plastic containers for the best results. For freezing, pack the chicken and veggies in freezer-safe bags. Remove as much air as you can. This helps prevent freezer burn. When you are ready to eat, thaw the bowl in the fridge overnight. Reheat in the microwave or on the stove. The chicken lasts about 3-4 days in the fridge. Cooked quinoa or rice can stay fresh for 5-7 days if stored right. Signs foods are no longer good include off smells, discoloration, or mold. Discard any items that look or smell strange. You can serve Greek chicken souvlaki in many tasty ways. The most common way is to put the chicken on skewers. You can serve it with pita bread and a side of tzatziki. Add a fresh salad with cucumbers, tomatoes, and onions. You can also include olives and feta cheese for extra flavor. Some people love to have rice or quinoa on the side. This adds a nice touch to the meal. Yes, you can use other meats like lamb or beef. If you choose lamb, cut it into cubes just like the chicken. For beef, use sirloin or tenderloin for the best taste. Cooking times may change slightly. Lamb usually takes about 10-12 minutes to grill. Beef can take around 8-10 minutes, depending on the thickness of the pieces. Always check the meat for doneness. I recommend marinating the chicken for at least 30 minutes. This time helps the flavors soak in well. If you have more time, marinate for up to 2 hours. A longer marination will make the chicken taste even better. Just remember to keep it in the fridge while it marinates. Yes, this recipe is quite healthy. Chicken is a lean protein, and you get lots of fresh veggies. Quinoa or brown rice adds healthy carbs. The olive oil in the marinade provides good fats. Using tzatziki adds flavor without too many calories. It’s a balanced meal that is tasty and good for you. Absolutely! You can prepare the chicken and marinate it a day ahead. Just keep it in the fridge. You can also chop the veggies and store them in a container. If you cook the chicken in advance, it will last in the fridge for about 3 days. Just reheat it on the grill or in a pan before serving. To check if the chicken is done, use a meat thermometer. The internal temperature should be 165°F (75°C). If you don’t have a thermometer, look for visual cues. The chicken should be golden brown on the outside and no longer pink inside. Cutting into a piece can help you check the color. In this blog post, we explored a simple yet flavorful Greek Chicken Souvlaki recipe. We covered main ingredients, step-by-step instructions, and tips for perfect grilling. You learned about cooking options, variations, and storage methods. Grilling can be fun and tasty. These bowls are versatile and can suit your tastes. Use the tips to make this dish perfect for any meal. Enjoy making and sharing this delicious recipe!

Greek Chicken Souvlaki Bowls

Create a delicious Greek Chicken Souvlaki Bowl at home with this easy recipe! Tender, marinated chicken grilled to perfection pairs perfectly with fresh veggies, quinoa, and tzatziki sauce for a satisfying meal. Ideal for weeknight dinners or meal prep, this recipe is packed with flavor and healthy ingredients. Click through to discover step-by-step instructions and impress your family with this Mediterranean delight!
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Ingredients
  

1 lb boneless, skinless chicken breasts, cut into 1-inch cubes

2 tablespoons olive oil

2 teaspoons dried oregano

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper to taste

1 cup cherry tomatoes, halved

1 cucumber, diced

½ red onion, thinly sliced

½ cup Kalamata olives, pitted and halved

1 cup cooked quinoa or rice

½ cup tzatziki sauce (store-bought or homemade)

Fresh parsley, chopped (for garnish)

Instructions
 

In a large mixing bowl, combine olive oil, oregano, garlic powder, paprika, salt, and pepper. Stir well to create a marinade.

    Add the chicken cubes to the marinade, ensuring all pieces are coated evenly. Cover and refrigerate for at least 30 minutes to marinate.

      Preheat your grill or grill pan over medium-high heat. Thread the marinated chicken onto skewers (if using wooden skewers, soak them in water for 30 minutes beforehand).

        Grill the chicken skewers for about 8-10 minutes, turning occasionally until cooked through and slightly charred. The internal temperature should reach 165°F (75°C).

          While the chicken is grilling, prepare the vegetable bowl by combining cherry tomatoes, cucumber, red onion, and Kalamata olives in a large bowl. Toss gently to mix.

            If using quinoa or rice, portion it into serving bowls. Once the chicken is done, remove it from the skewers and distribute it evenly over the bowls.

              Top with the vegetable mixture and drizzle tzatziki sauce generously over the chicken and veggies.

                Garnish with chopped parsley for a fresh finish.

                  Prep Time: 30 mins | Total Time: 1 hour | Servings: 4