Go Back
To make Greek Chicken Souvlaki Bowls, gather these main ingredients: - 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes - 1 cup quinoa, thoroughly rinsed and drained - 1 cup cherry tomatoes, halved - 1 medium cucumber, diced - 1/2 medium red onion, thinly sliced - 1/2 cup Kalamata olives, pitted and sliced in half - 1/2 cup feta cheese, crumbled - Fresh parsley, chopped, for garnish - Tzatziki sauce, for drizzling and dipping For the chicken marinade, you will need: - 3 tablespoons extra virgin olive oil - Juice of 1 large lemon (about 3 tablespoons) - 2 cloves garlic, finely minced - 1 teaspoon dried oregano - 1 teaspoon smoked paprika - Sea salt and freshly ground black pepper, to taste These ingredients create a tasty marinade that makes the chicken flavorful and juicy. Fresh ingredients add color and crunch to your bowls. Here’s what you need: - Cherry tomatoes: Sweet and juicy, these add freshness. - Cucumber: Crisp and cool, perfect for balance. - Red onion: Adds a sharp bite and color. - Fresh parsley: Brightens the dish with its green hue. Using fresh produce enhances the taste and presentation of your Greek Chicken Souvlaki Bowls. {{ingredient_image_2}} Start by making the marinade. In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, smoked paprika, sea salt, and black pepper. This mix adds a zesty flavor. Cut the chicken into 1-inch cubes and add them to the bowl. Make sure each piece gets coated well. Cover the bowl and put it in the fridge for at least 30 minutes. This helps the chicken soak up all the flavors. While the chicken marinates, rinse the quinoa. Use a fine mesh strainer and cold running water. This step removes any bitter taste. In a medium saucepan, add the rinsed quinoa and 2 cups of water or chicken broth. Bring it to a boil over medium-high heat. Once boiling, lower the heat and cover the pan. Let it simmer for about 15 minutes until all the liquid is gone. After that, let it sit for 5 minutes. Finally, fluff it with a fork for a light texture. Next, preheat your grill or grill pan on medium-high heat. If you use wooden skewers, soak them in water for about 15 minutes. This keeps them from burning. Thread the marinated chicken onto the skewers, leaving space between each piece. Place the skewers on the grill and cook for 5-7 minutes on each side. Look for no pink in the center, and check that the chicken hits 165°F (75°C). Once done, remove them from the grill and let them rest for a few minutes. Now, it's time to build your bowls. Start with a generous scoop of fluffy quinoa at the bottom. Next, add the grilled chicken skewers on top. Then, arrange halved cherry tomatoes, diced cucumber, thinly sliced red onion, and sliced Kalamata olives around the chicken. Top each bowl with crumbled feta cheese for a salty touch. Finally, drizzle tzatziki sauce on top and garnish with fresh parsley for a pop of color. To get juicy, tender chicken, marinate it well. Mix olive oil, lemon juice, garlic, oregano, and spices in a bowl. Soak the chicken cubes in this mixture for at least 30 minutes. This allows the flavors to soak in. If you have time, let it marinate longer for even more flavor. When grilling, cook the chicken until it reaches 165°F. This ensures it’s safe and tasty. Quinoa can be tricky, but it’s easy if you follow a few steps. Rinse the quinoa well under cold water. This removes any bitterness. Then, cook it in a pot with water or broth. Bring it to a boil, then lower the heat. Cover and let it simmer for about 15 minutes. After it absorbs all the liquid, let it sit covered for 5 more minutes. Fluff it with a fork for a light, airy texture. Presentation makes a meal more fun. Use colorful dishes to serve your Greek chicken souvlaki bowls. Start with a scoop of fluffy quinoa. Layer grilled chicken on top. Add bright cherry tomatoes, diced cucumbers, and red onions in sections. Sprinkle crumbled feta cheese for a salty kick. Drizzle tzatziki sauce over everything. Garnish with fresh parsley and a lemon wedge for extra zest. This makes your meal look and taste amazing! Pro Tips Marinate for Maximum Flavor: Letting the chicken marinate for at least 30 minutes allows the flavors to penetrate the meat, enhancing its taste. For even better results, marinate for a few hours or overnight if time permits. Perfectly Cooked Quinoa: Rinsing quinoa is essential to remove its natural coating, called saponin, which can make it taste bitter. Cooking it in chicken broth adds extra flavor, making it a delicious base for your bowl. Grilling Tips: Ensure your grill is preheated to medium-high heat before adding the skewers. This helps to achieve a nice sear and prevents sticking. Use a meat thermometer to check for doneness—165°F (75°C) is the safe zone for chicken. Presentation Matters: Take time to arrange each ingredient in separate sections within the bowl for a beautiful presentation. Consider adding vibrant garnishes like lemon wedges or extra parsley for a pop of color and freshness. {{image_4}} If you want to make a vegetarian version, use hearty veggies. Try using mushrooms, bell peppers, or zucchini. These will bring great flavors. You can also use marinated tofu. Cut it into cubes and grill just like the chicken. It absorbs the marinade well and gives a nice texture. For a gluten-free bowl, ensure your tzatziki is gluten-free. You can use quinoa, as it is naturally gluten-free. Couscous is not gluten-free, so skip that. Also, check the feta cheese label. Some brands may contain gluten. Spice up your bowl with extra flavors. Add fresh herbs like dill or mint for a fresh touch. A sprinkle of red pepper flakes can add heat. If you love citrus, add orange zest to the marinade. You can also switch the smoked paprika for regular paprika for a milder flavor. Mixing in more veggies, like roasted eggplant or spinach, can add depth too. You can store Greek Chicken Souvlaki Bowls in the fridge. Place leftovers in an airtight container. They will stay fresh for about three to four days. Make sure to keep the tzatziki sauce separate to prevent sogginess. If you want to freeze your bowls, do so after cooking. Let the chicken and quinoa cool completely. Place them in freezer-safe containers. They can last up to three months in the freezer. Avoid freezing fresh vegetables or tzatziki, as they don’t thaw well. To reheat, use the microwave or an oven. If using a microwave, place the food in a microwave-safe dish. Heat on medium power for two to three minutes. Stir halfway through for even heating. If using an oven, preheat it to 350°F (175°C). Cover the dish with foil and heat for about 15-20 minutes. Always check that the chicken reaches 165°F (75°C) before serving. Yes, you can! You can use shrimp, beef, or even tofu. Each protein will change the flavor. If you choose shrimp, cook them for a shorter time. Beef needs a little more cooking. Tofu can soak up the marinade well, too. These bowls are great on their own. But you can add a side salad or pita bread. A simple Greek salad pairs nicely. You might also try roasted veggies for extra color. Hummus with pita chips is a fun snack, too. Making tzatziki is simple! You need yogurt, cucumber, garlic, lemon juice, salt, and dill. Start with one cup of Greek yogurt. Grate half a cucumber and squeeze out extra water. Mix all ingredients together in a bowl. Adjust the salt and lemon to taste. Enjoy it with your bowls! Greek chicken souvlaki bowls are a tasty and fun meal. We covered the key ingredients, from the chicken to fresh produce. The marinade makes the chicken flavorful, and the step-by-step instructions help you grill it just right. Tips ensure you get tender chicken and perfect quinoa. You can also try veggie options or add unique flavors. Proper storage keeps your meal fresh, and the FAQs answer common questions. Enjoy making this healthy dish! It's a simple way to impress your friends and family.

Greek Chicken Souvlaki Bowls

A delicious and healthy bowl featuring marinated grilled chicken, quinoa, fresh vegetables, and tzatziki sauce.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Greek
Servings 4
Calories 450 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
  • 3 tablespoons extra virgin olive oil
  • 1 large lemon, juiced (about 3 tablespoons)
  • 2 cloves garlic, finely minced
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • to taste sea salt and freshly ground black pepper
  • 1 cup quinoa, thoroughly rinsed and drained
  • 2 cups water or low-sodium chicken broth
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1/2 medium red onion, thinly sliced
  • 1/2 cup Kalamata olives, pitted and sliced in half
  • 1/2 cup feta cheese, crumbled
  • for garnish fresh parsley, chopped
  • for drizzling and dipping tzatziki sauce

Instructions
 

  • In a medium mixing bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, smoked paprika, sea salt, and black pepper to create a flavorful marinade. Add the chicken cubes, ensuring they are well coated. Cover and let marinate in the refrigerator for at least 30 minutes for optimal flavor absorption.
  • While the chicken marinates, rinse the quinoa under cold running water using a fine mesh strainer to remove any bitter residue. In a medium saucepan, combine the rinsed quinoa with the 2 cups of water or chicken broth. Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15 minutes, or until all the liquid has been absorbed and the quinoa is fluffy. Remove from heat and let sit, covered, for an additional 5 minutes, then fluff with a fork.
  • Preheat your grill or grill pan over medium-high heat. If using wooden skewers, soak them in water for about 15 minutes to prevent burning. Thread the marinated chicken cubes onto the skewers, leaving a little space between each piece for even cooking.
  • Place the skewers on the grill and cook for about 5-7 minutes on each side, or until the chicken is no longer pink in the center and has developed those attractive grill marks. Use a meat thermometer to ensure the internal temperature has reached 165°F (75°C). Remove the skewers from the heat and let them rest for a few minutes.
  • To assemble the bowls, start by placing a generous scoop of the fluffy quinoa at the bottom of each bowl. Arrange the grilled chicken skewers on top, followed by sections of halved cherry tomatoes, diced cucumber, thinly sliced red onion, and sliced Kalamata olives. Sprinkle each bowl with crumbled feta cheese for a savory finish.
  • Drizzle tzatziki sauce generously over the top of each bowl and garnish with freshly chopped parsley for a burst of color and freshness.

Notes

Serve in colorful dishware and arrange ingredients in sections for a vibrant presentation.
Keyword bowl, chicken, healthy, quinoa, souvlaki