Name: Easy Greek Chicken Souvlaki Bowls Recipe with Homemade Tzatziki Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Greek
Ingredients: 1.5 pounds boneless, skinless chicken thighs (or chicken breasts for leaner option); 3 tablespoons extra virgin olive oil; 3-4 cloves fresh garlic, minced; Juice of 1 large lemon; 2 teaspoons dried oregano (Greek oregano preferred); Salt to taste (about 1 teaspoon); Black pepper to taste (about ½ teaspoon); Optional: 2 tablespoons Greek yogurt for marinade; 1 cup Greek yogurt (for tzatziki); 1 medium cucumber, peeled and finely grated or chopped; 2 tablespoons fresh dill, chopped; 1 minced garlic clove (for tzatziki); 1 teaspoon red wine vinegar or white vinegar (optional, for tzatziki); Salt and pepper to taste (for tzatziki); 2 cups cooked white or brown rice (or warm pita bread); Fresh vegetables: cherry tomatoes, red onion slices, shredded lettuce or baby spinach; Optional: almond flour or chickpea flour for gluten-free chicken coating; Optional: smoked paprika or red pepper flakes for marinade twist

Description

A quick and flavorful Greek chicken souvlaki bowl featuring juicy marinated chicken, fluffy rice, fresh veggies, and creamy homemade tzatziki sauce. Perfect for a satisfying weeknight meal or casual dinner.

Ingredients

Scale

1.5 pounds boneless, skinless chicken thighs (or chicken breasts for leaner option)
3 tablespoons extra virgin olive oil
3–4 cloves fresh garlic, minced
Juice of 1 large lemon
2 teaspoons dried oregano (Greek oregano preferred)
Salt to taste (about 1 teaspoon)
Black pepper to taste (about ½ teaspoon)
Optional: 2 tablespoons Greek yogurt for marinade
1 cup Greek yogurt (for tzatziki)
1 medium cucumber, peeled and finely grated or chopped
2 tablespoons fresh dill, chopped
1 minced garlic clove (for tzatziki)
1 teaspoon red wine vinegar or white vinegar (optional, for tzatziki)
Salt and pepper to taste (for tzatziki)
2 cups cooked white or brown rice (or warm pita bread)
Fresh vegetables: cherry tomatoes, red onion slices, shredded lettuce or baby spinach
Optional: almond flour or chickpea flour for gluten-free chicken coating
Optional: smoked paprika or red pepper flakes for marinade twist

Instructions

Pat chicken dry and cut into 1 to 1.5-inch chunks.
In a bowl, whisk olive oil, lemon juice, minced garlic, oregano, salt, pepper, and optional Greek yogurt to make marinade.
Toss chicken pieces in marinade, cover, and refrigerate for at least 30 minutes up to 2 hours.
Grate cucumber and squeeze out excess water. Combine with Greek yogurt, dill, minced garlic, vinegar, salt, and pepper to make tzatziki. Refrigerate for 20+ minutes.
Cook 1 cup uncooked rice according to package instructions and fluff with a fork.
Heat grill pan or skillet over medium-high heat. Cook chicken pieces in a single layer for 4-5 minutes per side until browned and cooked through (165°F internal temperature).
Assemble bowls by dividing rice, topping with grilled chicken, fresh veggies, and dollops of tzatziki.
Optional: garnish with extra oregano, chopped parsley, olive oil drizzle, or lemon wedges.

Notes

Marinate chicken for at least 30 minutes for best flavor and tenderness. Avoid overcrowding the pan to get a good sear. Squeeze cucumber well to prevent watery tzatziki. Leftover marinade or olive oil can be brushed on chicken before serving to add moisture. Tzatziki tastes best after chilling for 20+ minutes. Store tzatziki separately from chicken and rice to maintain texture.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Cuisine: Greek, Mediterranean

Nutrition

Serving Size: About 1/4 of the rec
Calories: 475
Sugar: 4
Sodium: 600
Fat: 18
Saturated Fat: 3
Carbohydrates: 35
Fiber: 4.5
Protein: 35

Keywords: Greek chicken souvlaki, tzatziki sauce, chicken bowls, Mediterranean recipe, easy chicken dinner, healthy chicken recipe, weeknight meal