Description
Greek Chicken Souvlaki Bowls with Creamy Feta Sauce are a vibrant and flavorful meal featuring marinated grilled chicken breast served over rice or quinoa, topped with fresh vegetables, and finished with a tangy, creamy feta yogurt sauce. This recipe combines Mediterranean flavors with a healthy, balanced bowl perfect for lunch or dinner.
Ingredients
Scale
For the Chicken Marinade
- 1 ½ lbs boneless, skinless chicken breast, cubed
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 3 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp paprika
- Salt and black pepper, to taste
For the Bowls
- 2 cups cooked rice or quinoa
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ¼ cup red onion, thinly sliced
- ¼ cup fresh parsley, chopped
- ½ cup crumbled feta cheese
For the Creamy Feta Sauce
- â…“ cup plain Greek yogurt
- 1 tbsp olive oil
- 1 tbsp fresh lemon juice
- 1 small garlic clove, grated
- Black pepper, to taste
Instructions
- Prepare the marinade: In a bowl, thoroughly mix olive oil, fresh lemon juice, minced garlic, dried oregano, paprika, salt, and black pepper to create a vibrant marinade for the chicken.
- Marinate the chicken: Add the cubed chicken breast to the marinade and toss well to ensure each piece is coated. Let it marinate for at least 20 minutes to absorb the flavors.
- Heat grill pan or skillet: Preheat a grill pan or a large skillet over medium-high heat, preparing it for cooking the chicken.
- Cook the chicken: Place the marinated chicken pieces on the hot pan and cook for 6 to 8 minutes, turning occasionally, until they are golden brown and cooked through.
- Make the creamy feta sauce: In a blender or food processor, combine crumbled feta cheese, plain Greek yogurt, olive oil, lemon juice, grated garlic, and black pepper. Blend until smooth and creamy.
- Assemble the bowls: Divide cooked rice or quinoa evenly among four serving bowls as the base.
- Add toppings: Top the grains with the grilled chicken, halved cherry tomatoes, diced cucumber, and thinly sliced red onion, layering fresh, crisp textures.
- Drizzle with sauce: Generously spoon the creamy feta sauce over each bowl to add tangy creaminess that complements the grilled chicken.
- Garnish and serve: Sprinkle fresh chopped parsley over the top of each bowl and serve immediately for a vibrant, flavorful meal.
Notes
- Marinate the chicken for longer (up to 2 hours) to enhance the flavor even more.
- You can substitute rice with quinoa or couscous for different textures and nutritional benefits.
- If you don’t have a grill pan, a regular skillet or outdoor grill will work just as well.
- The feta sauce can be prepared ahead of time and stored in the refrigerator for up to 2 days.
- Feel free to add other toppings such as olives or bell peppers for extra flavor.
