Description
A vibrant and healthy Mediterranean-inspired bowl featuring tender grilled chicken souvlaki, fresh vegetables, and a zesty lemon garlic sauce, served over fluffy rice or quinoa.
Ingredients
Scale
For the Crust:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 1 tbsp dried oregano
- 1 tsp dried thyme
- 1 lemon, juiced and zested
- Salt and black pepper to taste
- 2 cups cooked rice or quinoa
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted
- 1/2 cup crumbled feta cheese
- Fresh parsley for garnish
- For the Lemon Garlic Sauce: 1/2 cup Greek yogurt, 2 tbsp lemon juice, 1 clove garlic, minced, 1 tbsp olive oil, 1 tbsp fresh dill, chopped
Instructions
1. Prepare the Crust:
- In a bowl, combine olive oil, minced garlic, oregano, thyme, lemon juice, zest, salt, and pepper. Add chicken cubes, toss to coat, and marinate for at least 30 minutes.
- Preheat grill or grill pan over medium-high heat. Thread chicken onto skewers if using, then grill for 6-8 minutes per side until cooked through and slightly charred.
- While chicken cooks, prepare the lemon garlic sauce by whisking together Greek yogurt, lemon juice, minced garlic, olive oil, and dill in a small bowl. Season with salt to taste.
- Assemble bowls by dividing cooked rice or quinoa among four bowls. Top with grilled chicken, cucumber, tomatoes, red onion, olives, and feta cheese.
- Drizzle with lemon garlic sauce, garnish with fresh parsley, and serve immediately.
Notes
You can customize the seasonings to taste.