Chicken Souvlaki Bowls

• 1 lb chicken breast, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp paprika
• salt and pepper to taste
• 1 cup cooked rice
• 1 cucumber, diced
• 1 bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup crumbled feta cheese (optional)
• Fresh parsley, chopped for garnish

Steps

1. 1 In a bowl, mix olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper to make the marinade.
2. 2 Add the chicken cubes to the marinade, toss to coat, and let sit for 10 minutes.
3. 3 Preheat the grill or grill pan to medium-high heat. Thread chicken onto skewers.
4. 4 Grill the skewers for 6-8 minutes, turning occasionally, until cooked through.
5. 5 Divide rice among four bowls. Top with cucumber, bell pepper, and cherry tomatoes.
6. 6 Place 2 skewers on each bowl. Sprinkle with feta cheese and garnish with parsley.

Nutrition

Tips

• For a quicker option, pan-sear the chicken instead of grilling.
• Add a squeeze of fresh lemon over the bowls before serving for extra zing.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave with a splash of water to keep the rice moist.

Serving Suggestions

• Pair with a refreshing Greek salad or a side of warm pita bread.
• A drizzle of tzatziki sauce adds a cooling touch.

FAQ