Greek Chicken Bowls

These Greek Chicken Bowls are inspired by my favorite Greek truck over here in Queens — shout out to King Souvlaki.

I love getting their chicken souvlaki platters (with half rice and half fries, of course). But for my version, we’re going all rice to keep it macro-friendl(ier), chicken thighs in a simple Greek-inspired marinade of oregano, lemon juice, salt, and pepper and my homemade tzatziki and flatbread.

Greek Chicken Bowl Ingredients

These are so simple to make! Here’s everything you’ll need for the chicken:

Chicken thighs: Cubed! You can use breast, but I’d really go with chicken thighs for these.

Olive oil: For a little more fat.

Lemon juice: For acid.

Spices: Salt, pepper, oregano, and red pepper flakes.

Other things you can add to the Chicken Bowls:

• Fresh salad
• Rice
• Olives
• Feta cheese
• Tzatziki sauce
• Flatbread (or pita)

How to Make Greek Chicken Bowls

All you have to do is marinade your chicken, grill it, and throw your bowl together!

Step 1: Marinade your chicken

Once you cube and put all of the ingredients on your chicken, mix and let it sit atleast 20 minutes or over night 🙂 Remember to take it out to come to room temperature ~30 minutes before you’re going to grill it.

Step 2: Grill your chicken.

Next grill your chicken (I use this grill pan for it), over high heat for ~4 minutes per side. You want to develop a bit of charring on these, as authentic chicken souvlaki is made with skewers over high heat. Let those rest, and then make your bowl!

Print Recipe

Greek Chicken Bowls

These Greek Chicken Bowls have homemade tzatziki, chicken thighs, cucumbers, olives, salad, and fresh flatbread.

Prep Time20 minutes mins

Cook Time8 minutes mins

Course: Main Course

Cuisine: Greek

Keyword: chicken souvlaki, greek chicken, greek chicken bowls

Servings: 4 people

Ingredients

• 2 lbs boneless, skinless chicken thighs cut into cubes
• ½ lemon juiced
• 2 teaspoon oregano
• 2 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 pinch red pepper flakes
• 1 tbs olive oil

Instructions

• Mix everything in with the chicken and let marinade atleast 20 minutes or up to overnight. If storing in the fridge, take it out ~30 minutes before cooking to come to room temperature.
• Heat a grill pan over high heat. Grill chicken in batches for 4 minutes per side. Let rest 10 minutes before serving.
• Service with fresh flatbread, tzatziki sauce, salad, olives, and feta.