Greek Chicken Souvlaki Bowls with Tzatziki and Rice
Marinated grilled chicken served over rice with fresh vegetables and creamy tzatziki for a balanced Mediterranean-style bowl.
Equipment
- Grill pan or skillet
- Saucepan
Ingredients
Chicken
- 1 1/2 lb boneless skinless chicken thighs
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
Tzatziki Sauce
- 1 cup Greek yogurt
- 1/2 cup grated cucumber, drained
- 1 clove garlic, minced
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1/4 tsp salt
Instructions
- Combine olive oil, lemon juice, garlic, oregano, salt, and black pepper in a bowl.
- Add the chicken and toss until evenly coated with the marinade.
- Cover and marinate the chicken for at least 30 minutes.
- Cook the rice according to package instructions and keep warm.
- Grate the cucumber and squeeze out excess liquid.
- Mix Greek yogurt, cucumber, garlic, lemon juice, olive oil, and salt until smooth.
- Heat a grill pan or skillet over medium-high heat.
- Cook the marinated chicken for 5 to 6 minutes per side until fully cooked.
- Remove the chicken from the pan and allow it to rest briefly.
- Slice the chicken into bite-size pieces.
- Assemble bowls with rice, chicken, vegetables, and tzatziki.
- Serve immediately for best texture and flavor.
Notes
Drain cucumber thoroughly to keep tzatziki thick and spoonable.