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Easy Flavor-Packed Greek Lemon Chicken Souvlaki Bowls Recipe for Perfect Weeknight Dinner

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A quick and easy Greek lemon chicken souvlaki bowl recipe featuring juicy marinated chicken thighs, fluffy rice, crisp veggies, and creamy tzatziki, perfect for flavorful weeknight dinners.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs
  • 3 tablespoons extra virgin olive oil
  • Juice of 2 large lemons (about 1/4 cup or 60ml)
  • 3 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 teaspoon honey
  • Salt and freshly ground black pepper, to taste
  • 1 cup long-grain white rice
  • 2 cups water or low-sodium chicken broth
  • Pinch of salt
  • 1 cup Greek yogurt (full-fat)
  • 1/2 cucumber, grated and drained
  • 1 clove garlic, finely minced
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon lemon juice
  • Salt to taste
  • 1 cup cherry tomatoes, halved
  • 1 small red onion, thinly sliced
  • 1 cup cucumber, diced
  • 1/2 cup Kalamata olives, pitted and sliced
  • Feta cheese, crumbled (optional)
  • Fresh parsley or mint leaves, for garnish

Instructions

  1. In a large bowl, combine olive oil, lemon juice, minced garlic, dried oregano, honey, salt, and pepper. Whisk together until blended.
  2. Add chicken thighs, turning to coat evenly. Cover and refrigerate for at least 30 minutes, up to 4-6 hours.
  3. Rinse the rice under cold water until clear. Combine rice, water or broth, and a pinch of salt in a medium saucepan. Bring to a boil, then reduce heat to low and cover.
  4. Cook undisturbed for about 18 minutes, then remove from heat and let it sit covered for 5 minutes. Fluff with a fork before serving.
  5. Grate cucumber and squeeze out excess moisture using a clean kitchen towel or paper towels.
  6. In a small bowl, mix Greek yogurt, grated cucumber, minced garlic, chopped dill, lemon juice, and salt. Stir well and refrigerate until ready to serve.
  7. Heat grill pan or skillet over medium-high heat until hot. Add chicken, spacing pieces comfortably.
  8. Cook about 6-7 minutes per side or until internal temperature reaches 165°F (74°C). Chicken should be golden with slightly charred edges and juices run clear.
  9. While the chicken cooks, chop cherry tomatoes, red onion, cucumber, and olives. Crumble feta if using.
  10. To assemble, start with a base of fluffy rice in each bowl, top with sliced chicken, veggies, olives, a generous dollop of tzatziki, and sprinkle with fresh herbs.
  11. Serve immediately and enjoy.

Notes

Marinate chicken for at least 30 minutes but no longer than 6 hours to avoid mushy texture. Use a meat thermometer to ensure chicken reaches 165°F. Remove excess water from cucumber for thick tzatziki. Rinse rice before cooking to keep grains fluffy. Reheat chicken gently to avoid drying out.

Nutrition

Keywords: Greek lemon chicken, souvlaki bowls, easy weeknight dinner, Mediterranean chicken, tzatziki sauce, healthy chicken recipe

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