Greek Chicken Souvlaki Bowls with Creamy Feta Sauce

 

Courtesy of top easy recipes 9.1.26

Ingredients

 

For the Chicken Souvlaki

 

1½ lbs boneless, skinless chicken thighs or breasts, cut into 1-inch cubes

 

3 tbsp olive oil

 

Juice of 1 lemon

 

Zest of 1 lemon

 

3 cloves garlic, minced

 

1 tsp dried oregano

 

½ tsp paprika

 

½ tsp salt

 

½ tsp black pepper

 

For the Creamy Feta Sauce

 

½ cup crumbled feta cheese

 

½ cup Greek yogurt

 

1 clove garlic, minced

 

1 tbsp lemon juice

 

2 tbsp olive oil

 

Salt and black pepper, to taste

 

For the Bowls

 

2 cups cooked rice, quinoa, or couscous

 

½ cup cherry tomatoes, halved

 

½ cup cucumber, diced

 

¼ cup red onion, thinly sliced

 

2 tbsp Kalamata olives, sliced

 

Fresh parsley or dill, chopped

 

Directions

 

Whisk olive oil, lemon juice, lemon zest, garlic, oregano, paprika, salt, and pepper. Toss chicken in marinade and refrigerate 20–30 minutes.

 

Grill or skillet-cook chicken 5–7 minutes per side until golden and cooked through.

 

For the creamy feta sauce, blend feta, Greek yogurt, garlic, lemon juice, olive oil, salt, and pepper until smooth.

 

Assemble bowls with a base of rice or couscous. Top with grilled chicken, cherry tomatoes, cucumber, red onion, and olives.

 

Drizzle with creamy feta sauce and garnish with fresh herbs. Serve warm.