Greek Chicken Souvlaki Bowls with Lemon Feta Sauce

Ingredients

For the Chicken Souvlaki

 

500 g boneless, skinless chicken breast, cut into bite-sized pieces

 

3 tablespoons olive oil

 

2 tablespoons fresh lemon juice

 

3 cloves garlic, minced

 

1 teaspoon dried oregano

 

½ teaspoon smoked paprika

 

Salt and black pepper to taste

 

For the Lemon Feta Sauce

 

½ cup crumbled feta cheese

 

¼ cup plain Greek yogurt

 

2 tablespoons fresh lemon juice

 

1 tablespoon olive oil

 

1 small clove garlic, minced

 

Black pepper to taste

 

For the Bowls

 

1 cup cooked rice, quinoa, or couscous

 

1 cup cherry tomatoes, halved

 

1 cup cucumber, diced

 

¼ cup red onion, thinly sliced

 

¼ cup Kalamata olives, pitted and halved

 

Fresh parsley or dill, for garnish

 

Directions

1. Marinate the Chicken

 

In a bowl, combine olive oil, lemon juice, garlic, oregano, smoked paprika, salt, and black pepper.

Add chicken pieces and toss to coat evenly.

Cover and marinate for at least 30 minutes (up to 2 hours for best flavor).

 

2. Cook the Chicken

 

Heat a grill pan or skillet over medium-high heat.

Cook chicken for 5–7 minutes per side, until golden and fully cooked through.

 

3. Prepare the Lemon Feta Sauce

 

In a food processor or small bowl, blend feta, Greek yogurt, lemon juice, olive oil, garlic, and black pepper until smooth and creamy.

 

4. Assemble the Bowls

 

Divide cooked rice, quinoa, or couscous among bowls.

Top with chicken, cherry tomatoes, cucumber, red onion, and olives.

Drizzle generously with lemon feta sauce.

 

5. Serve

 

Garnish with fresh parsley or dill and serve immediately while warm.