Chicken Souvlaki Lunch Bowls with the Best Tzatziki Sauce

Chicken Souvlaki Bowls are an easy, refreshing lunch.

Souvlaki is a popular Greek dish that consists of small pieces of meat (chicken, lamb, beef, pork, etc.) that have been marinated in a mixture of olive oil, lemon juice, garlic, and herbs such as oregano and thyme. Traditionally, the marinated chicken pieces are then threaded onto skewers and grilled or broiled until they are cooked through and slightly charred on the outside. If you have a grill, then by all means fire it up! Otherwise, for these lunch bowls I'll be using my grill pan indoors to keep things simple.

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Ingredients for Greek Chicken Souvlaki:

Chicken Souvlaki Marinade:

• Boneless skinless chicken breasts
• Olive oil. I used mild, but EVOO works here too.
• Minced garlic
• Freshly-squeezed lemon juice
• Oregano
• Thyme
• Salt & pepper

For the Bowls:

• Quinoa
• Zucchini
• Bell peppers, any color. I used green and orange.
• Kalamata olives
• Cherry tomatoes
• Italian seasonings
• One recipe of Tzatziki Sauce

How to Make Greek Chicken Souvlaki Bowls:

For the Chicken Souvlaki Marinade:

• In a mason jar, add the marinade ingredients (olive oil, freshly-squeezed lemon juice, minced garlic, oregano, thyme, and salt). Shake to emulsify.

• Trim and cut the chicken breasts into 1" bite-sized pieces, and add to a medium-sized bowl (or gallon bag).

• Add the chicken souvlaki marinade to the bowl. Toss the chicken around to completely coat all sides in the marinade. Refrigerate for at least 2-3 hours, or overnight.

For the Tzatziki Sauce:

Prep the Tzatziki Sauce so that it can refrigerate for 30 minutes - overnight.

For the Lunch Bowls:

• Cook the quinoa according to package directions.
• Meanwhile, chop the zucchini and bell peppers into 1" chunks and add to a medium-sized bowl. Toss with Italian seasonings and salt & pepper to taste.

• If grilling: Skewer vegetables and marinated chicken, and grill until slightly charred and cooked through. If using an indoor grill pan: Heat a griddle, cast iron skillet, or grill pan over medium heat with a tablespoon of olive oil. Sear the vegetables first, then set aside in a bowl once tender.

• Sear the chicken & finish off in the oven at 350 F until the internal temperature of the chicken reaches 165 F.

To Assemble the Chicken Souvlaki Bowls:

• Spoon a bed of warmed quinoa onto a plate, followed by the chicken souvlaki and vegetables, cold cherry tomatoes, cold Kalamata olives, and a scoop of Homemade Tzatziki Sauce.
• Serve.

Equipment

You only need basic kitchen tools to make Greek Chicken Souvlaki Bowls. I recommend:

• A charcoal grill or
• A grill pan or cast iron skillet
• Mason jars are great for emulsifying homemade marinades and dressings
• Lemon squeezer
• Meal prep containers

How to Store Chicken Souvlaki:

If meal prepping, I recommend keeping all of the hot components (the chicken, bell peppers, and zucchini) away from the cold components (the tomatoes, quinoa, and olives). I also recommend storing the Tzatziki Sauce in a separate sauce container. Assemble once ready to eat.

Notes on Chicken Souvlaki Lunch Bowls:

• Marinate your chicken the night before. Not only does it save time the next day, but your chicken will have a much more developed flavor.
• Make the Tzatziki Sauce the night before. For the same reason as above.
• Cook quinoa the night before, or several days before.
• Switch up the veg. Some wonderful additions would be whole mushrooms, chickpeas, and red onion.
• If you don't have much time for prep, try swapping out the quinoa for shredded lettuce.
• If grilling, skewer your meat and vegetables.
• If you really want to save time, throw the marinated chicken and vegetables on a sheet pan and bake at 400 F for 20-25 minutes, or until tender and cooked through.

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