Light Greek Chicken Souvlaki Bowls (Printable)

Grilled marinated chicken paired with crisp vegetables, rice, and homemade tzatziki for a fresh bowl.

# What You’ll Need:

→ Chicken Marinade

01 - 1.1 lb boneless, skinless chicken breast, cut into 1 inch cubes
02 - 2 tablespoons extra virgin olive oil
03 - 2 tablespoons fresh lemon juice
04 - 2 garlic cloves, minced
05 - 1 teaspoon dried oregano
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon freshly ground black pepper

→ Tzatziki Sauce

10 - 7 oz Greek yogurt (2% or 0% fat)
11 - 1/2 medium cucumber, grated with excess liquid removed
12 - 1 small garlic clove, finely minced
13 - 1 tablespoon fresh dill, chopped
14 - 1 tablespoon lemon juice
15 - 1 tablespoon extra virgin olive oil
16 - 1/4 teaspoon salt
17 - Freshly ground black pepper to taste

→ Bowl Components

18 - 1 cup cooked brown or white rice
19 - 1 medium cucumber, diced
20 - 1 large tomato, diced
21 - 1/2 small red onion, thinly sliced
22 - 1 small red bell pepper, diced
23 - 1/2 cup Kalamata olives, pitted and halved
24 - 1/4 cup feta cheese, crumbled (optional)

# How To Make It:

01 - Combine olive oil, lemon juice, minced garlic, oregano, cumin, paprika, salt, and pepper in a bowl. Add chicken cubes and toss thoroughly to coat. Cover and marinate for at least 20 minutes or up to 2 hours refrigerated.
02 - In a small bowl, combine Greek yogurt, grated cucumber with excess moisture removed, minced garlic, chopped dill, lemon juice, olive oil, salt, and pepper. Mix until smooth and refrigerate until serving.
03 - If using skewers for grilling, thread marinated chicken pieces onto them. For stovetop preparation, remove chicken from marinade and set aside.
04 - Preheat grill or grill pan over medium-high heat. Cook chicken for 3 to 4 minutes per side, turning once, until golden and internal temperature reaches 165°F.
05 - Divide cooked rice evenly among 4 serving bowls. Top each bowl with grilled chicken, diced cucumber, diced tomato, sliced red onion, diced bell pepper, halved Kalamata olives, and crumbled feta cheese.
06 - Spoon prepared tzatziki sauce over each bowl or serve on the side. Garnish with additional fresh dill if desired.

# Expert Advice:

01 -
  • The chicken stays impossibly tender because the lemon juice and olive oil work together like a gentle massage for the meat.
  • You can prep everything ahead and grill just before eating, making it perfect for busy nights or casual entertaining.
  • Homemade tzatziki tastes nothing like the store-bought version—creamy, tangy, and fresh in a way that makes the whole bowl feel special.
02 -
  • If your chicken pieces are different sizes, they'll cook unevenly—take the extra 30 seconds to make them roughly the same, and your results will jump up immediately.
  • The tzatziki needs that cucumber liquid squeezed out, or you're essentially making yogurt soup that'll pool in your bowl instead of clinging to each bite.
  • Don't skip the resting time for the marinade; even 20 minutes makes a noticeable difference in how tender and flavorful the chicken becomes.
03 -
  • Make your tzatziki the night before and let it sit in the fridge—the flavors meld and deepen, and it tastes even better the next day.
  • If you don't have skewers, a grill pan or regular skillet works just fine; you'll get less of a char but the chicken will still be delicious and tender.
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