Description
Greek Chicken Souvlaki Bowls with Herbed Feta Sauce offer a vibrant and healthy Mediterranean-inspired meal ready in just 30 minutes. Juicy marinated chicken cubes are grilled to perfection and served over a bed of rice or quinoa, topped with fresh vegetables and a creamy, tangy herbed feta sauce. This dish combines bright flavors and fresh ingredients for a satisfying and easy dinner.
Ingredients
For the Chicken Marinade
- 1 ½ lb boneless, skinless chicken breasts, cubed
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 2 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp paprika
- Salt and black pepper, to taste
For the Herbed Feta Sauce
- ½ cup crumbled feta cheese
- ½ cup plain Greek yogurt
- 1 tbsp olive oil
- 1 tbsp fresh lemon juice
- 1 tbsp fresh dill, finely chopped
- 1 tbsp fresh parsley, finely chopped
- Black pepper, to taste
For Assembly
- 2 cups cooked rice or quinoa
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ¼ cup red onion, thinly sliced
- Fresh parsley, for garnish
Instructions
- Prepare the Marinade: In a bowl, combine olive oil, lemon juice, minced garlic, dried oregano, paprika, salt, and black pepper. Mix well to create the marinade base.
- Marinate the Chicken: Add the cubed chicken breasts to the marinade and toss until fully coated. Cover and let it marinate for at least 30 minutes to absorb the flavors.
- Heat the Grill Pan or Skillet: Place a grill pan or heavy skillet over medium-high heat and let it warm up for a few minutes to ensure proper searing of the chicken.
- Cook the Chicken: Add the marinated chicken cubes to the hot pan. Cook for 6 to 8 minutes, turning occasionally, until the chicken is golden brown and cooked through to an internal temperature of 165°F (74°C).
- Make the Herbed Feta Sauce: In a small bowl, mix crumbled feta cheese, plain Greek yogurt, olive oil, lemon juice, chopped dill, chopped parsley, and black pepper. Stir until smooth and creamy.
- Prepare the Bowls: Divide the cooked rice or quinoa evenly among four serving bowls as the base layer.
- Assemble the Bowls: Top each bowl of rice or quinoa with the grilled chicken, halved cherry tomatoes, diced cucumber, and thinly sliced red onion.
- Serve: Drizzle the herbed feta sauce generously over the bowls. Garnish with fresh parsley leaves before serving to add a fresh, vibrant touch.
Notes
- For more intense flavor, marinate the chicken for up to 2 hours.
- Use quinoa instead of rice for a gluten-free option.
- Fresh herbs in the sauce can be substituted with dried if fresh is unavailable, but use half the quantity.
- To make this dish lower calorie, reduce the olive oil in the marinade and sauce.
- Leftover grilled chicken can be stored in an airtight container in the refrigerator for up to 3 days.
