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- 1 lb chicken breasts, cut into cubes - 1 cup quinoa, rinsed - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1/2 red onion, thinly sliced - 1/2 cup feta cheese, crumbled - 3 tablespoons olive oil - Juice of 1 lemon - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon paprika - Salt and pepper, to taste - 1/2 cup Kalamata olives, pitted and sliced - Tzatziki sauce, for serving - Fresh parsley, chopped, for garnish In this recipe, I use chicken breasts for a tender bite. The quinoa adds a nutty flavor and great texture. Fresh veggies like tomatoes, cucumber, and red onion add crunch and color. Feta cheese brings a salty kick to the dish. For the marinade, I blend olive oil, lemon juice, minced garlic, dried oregano, and paprika. This mix infuses the chicken with bright flavors. I add salt and pepper for balance. You can top your bowl with Kalamata olives for extra taste. A drizzle of tzatziki sauce gives a creamy finish. Fresh parsley adds a pop of color and flavor. Every ingredient works together to create a meal that is both tasty and simple. {{ingredient_image_1}} To start, we need to prepare the marinade. In a bowl, mix together: - 3 tablespoons olive oil - Juice of 1 lemon - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon paprika - Salt and pepper, to taste Add the chicken cubes to the bowl. Make sure each piece is coated well. Let the chicken marinate for at least 30 minutes. This step is key for flavor. If you have more time, you can marinate it longer for even better taste. Next, we’ll cook the quinoa. First, rinse 1 cup of quinoa under cold water. This helps remove any bitterness. Then, in a pot, add the rinsed quinoa and 2 cups of water or chicken broth. Bring it to a boil. After boiling, lower the heat, cover the pot, and let it simmer for about 15 minutes. The quinoa is done when it is fluffy and all the liquid is absorbed. Now, let’s grill the chicken. Preheat your grill or grill pan to medium-high heat. Skewer the marinated chicken cubes onto soaked wooden or metal skewers. Make sure to leave some space between each piece for even cooking. Grill the skewers for about 5-7 minutes on each side. The chicken should be cooked through with nice grill marks. Once done, remove them from the heat and let them rest for a few minutes. Finally, it’s time to assemble the bowls. Start with a base of quinoa in each bowl. Next, add the grilled chicken skewers on top. Then, layer in some cherry tomatoes, cucumber, red onion, and Kalamata olives. Finish with a generous sprinkle of feta cheese. Drizzle tzatziki sauce over the top. For a beautiful touch, garnish with freshly chopped parsley. Arrange the ingredients in sections for a colorful display, and add a lemon wedge for extra flavor. To get great flavor in your chicken, marinate it for at least 30 minutes. This allows the olive oil, lemon juice, garlic, and spices to soak in well. If you have more time, marinate it for a few hours or overnight for even better taste. Grilling is key to achieving that perfect texture. Preheat your grill or grill pan until it’s hot. Skewer the marinated chicken cubes and grill them for about 5 to 7 minutes on each side. Look for nice grill marks and ensure the chicken is cooked through. Let it rest before serving to keep it juicy. Getting fluffy quinoa is easy. First, rinse it under cold water to remove any bitterness. Use a pot with a lid and combine 1 cup of quinoa with 2 cups of water or chicken broth. Bring it to a boil, then lower the heat. Cover and simmer for about 15 minutes. Once the water is absorbed, fluff it with a fork. You can add flavor to your quinoa by cooking it in chicken broth instead of water. You can also mix in herbs, like parsley or basil, once it’s cooked. This adds a lovely taste and makes it even better. To complement your Greek Chicken Souvlaki Bowls, consider side dishes like a fresh Greek salad or roasted vegetables. A light white wine or sparkling water pairs well with it, too. For meal prep, you can cook the chicken and quinoa ahead of time. Store each component in separate containers. This way, you can easily assemble your bowls for lunch or dinner throughout the week. Enjoy your delicious and healthy meal! Pro Tips Marination Time: Allow the chicken to marinate for at least an hour for deeper flavor. If you have more time, marinating overnight in the fridge yields even better results. Perfectly Cooked Quinoa: To ensure your quinoa is perfectly fluffy, let it sit covered for 5 minutes after cooking, then fluff it with a fork before serving. Skewering Tips: Soak wooden skewers in water for 30 minutes before using to prevent them from burning on the grill. Serving Suggestions: For a fresh twist, add sliced avocado or bell peppers to the bowls for extra color and nutrition. {{image_2}} You can switch the chicken in Greek Chicken Souvlaki Bowls with shrimp or beef. Both options add unique flavors and textures. Shrimp cooks quickly and absorbs marinades well. Beef gives a rich taste when grilled. For a vegetarian twist, try using tofu. Tofu soaks up marinade flavors, making it tasty. Cut it into cubes and marinate like the chicken. Grill or sauté until golden brown for a delicious option. If you want to change the base, brown rice or couscous works great instead of quinoa. Brown rice adds a nutty flavor and is hearty. Couscous cooks quickly and has a soft texture. For those needing gluten-free options, try using cauliflower rice or a gluten-free grain mix. Both provide a light base and pair well with all the toppings. You can spice things up by adding more herbs or spices. Consider adding cumin or coriander for extra warmth. Fresh herbs like dill or mint can brighten the dish, adding freshness. Don’t forget about dressings! While tzatziki is classic, try using tahini or a lemon vinaigrette. Each dressing changes the flavor and makes the meal exciting. To keep your Greek Chicken Souvlaki Bowls fresh, store ingredients separately. This helps maintain flavor and texture. Use airtight containers to store each component. For chicken and veggies, glass containers work best. For quinoa, a plastic container is fine. When reheating chicken and quinoa, use the microwave or stovetop. If using the microwave, warm them in short bursts. Stir often to avoid hot spots. For stovetop, add a little water to your pan. Heat on low and cover. This keeps the chicken moist and fluffy. You can make these bowls ahead of time. Prepare the chicken, quinoa, and veggies the night before. Store everything in separate containers in the fridge. For longer storage, freeze the chicken and quinoa. Thaw in the fridge overnight before reheating. Enjoy a quick, tasty meal any day! Greek Chicken Souvlaki is a popular dish from Greece. It features marinated chicken cubes grilled on skewers. The word "souvlaki" means "skewered meat" in Greek. This dish has roots in ancient Greece, where people cooked meat over an open fire. Today, it is often served with pita bread, salads, and sauces like tzatziki. You can marinate chicken for at least 30 minutes. This time allows the flavors to soak in. For even better taste, you can marinate it for up to 2 hours. Avoid marinating too long, as the acid can make the chicken tough. You can serve your Greek Chicken Souvlaki Bowls with various tasty sides. Consider adding: - Hummus - Greek salad - Pita bread - Roasted vegetables These sides enhance the meal and add more flavor and texture. Yes, you can make this recipe in advance. Marinate the chicken and cook it ahead of time. Store it in the fridge for up to 3 days. Cooked quinoa and veggies can also be prepared early. Just keep them in separate containers for freshness. This blog post covered how to make Greek Chicken Souvlaki Bowls. You learned about key ingredients like chicken, quinoa, and fresh veggies. The marination and cooking steps help you achieve great flavor and texture. Plus, we shared tips for storage and reheating, making meal prep easier. In the end, enjoy your delicious bowls with your favorite toppings. Feel free to experiment with flavors and ingredients to make it your own.

Greek Chicken Souvlaki Bowls

A delicious and healthy bowl featuring marinated chicken, quinoa, fresh vegetables, and feta cheese, served with tzatziki sauce.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Greek
Servings 4
Calories 450 kcal

Ingredients
  

  • 1 lb chicken breasts, cut into cubes
  • 3 tablespoons olive oil
  • 1 unit juice of 1 lemon
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • to taste salt and pepper
  • 1 cup quinoa, rinsed
  • 2 cups water or chicken broth
  • 1 cup cherry tomatoes, halved
  • 1 unit cucumber, diced
  • 1/2 unit red onion, thinly sliced
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1/2 cup feta cheese, crumbled
  • for garnish fresh parsley, chopped
  • for serving tzatziki sauce

Instructions
 

  • In a mixing bowl, combine olive oil, lemon juice, minced garlic, oregano, paprika, salt, and pepper. Add the chicken cubes and marinate for at least 30 minutes.
  • While the chicken is marinating, rinse the quinoa under cold water. In a pot, combine quinoa and water or chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until quinoa is fluffy and liquid is absorbed.
  • Preheat your grill or a grill pan over medium-high heat. Skewer the marinated chicken cubes onto soaked wooden or metal skewers.
  • Grill the skewers for about 5-7 minutes on each side, or until the chicken is cooked through and has nice grill marks. Remove from heat and let rest.
  • To assemble the bowls, start with a base of quinoa. Top with grilled chicken skewers, cherry tomatoes, cucumber, red onion, olives, and a generous sprinkle of feta cheese.
  • Drizzle with tzatziki sauce and garnish with freshly chopped parsley for added freshness.

Notes

Serve the bowls in a colorful bowl, arranging each ingredient in sections to create a vibrant display. Add a lemon wedge on the side for a pop of color and extra flavor.
Keyword bowl, chicken, healthy, quinoa, souvlaki