All RecipesGreek Chicken Souvlaki Bowl
Juicy lemon-oregano marinated chicken over fluffy rice with crisp cucumber, tomato, feta, and creamy tzatziki — 42g protein in a fresh Mediterranean bowl.
What's Inside
Ingredients
- lemon-oregano grilled chicken
- fluffy jasmine rice
- diced cucumber and cherry tomatoes
+ 4 more ingredients
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- crumbled feta cheese
- thinly sliced red onion
- creamy tzatziki
- warm pita wedges
Shopping List
- chicken breast150g
- jasmine rice (dry)75g
- cucumber80g
- cherry tomatoes60g
- red onion30g
- feta cheese30g
- tzatziki2 tbsp
- lemon1
- dried oregano1 tsp
- olive oil1 tsp
- garlic clove1
- pita bread (small)1
How to Make It
6 stepsCook 75g jasmine rice according to package directions. Fluff with a fork and set aside.
Slice 150g chicken breast into thin strips. Toss with 1 tsp olive oil, juice of half a lemon, 1 tsp dried oregano, 1 minced garlic clove, salt, and pepper.
Heat a skillet or grill pan over high heat. Cook the chicken strips for 3-4 minutes per side until charred and cooked through (internal temp 165°F).
While the chicken rests, dice 80g cucumber and halve 60g cherry tomatoes. Thinly slice 30g red onion.
Warm 1 small pita in the same pan for 30 seconds per side. Cut into wedges.
Assemble the bowl: rice on one side, chicken strips on top, cucumber, tomatoes, and red onion alongside. Crumble 30g feta over the top, dollop 2 tbsp tzatziki, and squeeze remaining lemon over everything.
Ready to plate!
Total time: 10 min prep + 12 min cook
