Greek Chicken Souvlaki Bowls with Tzatziki and Crispy Pita
Chicken Souvlaki Bowls
Marinated chicken skewers served over rice with fresh vegetables, creamy tzatziki, and crispy pita. A vibrant Mediterranean feast.
Nutrition (per serving)
Greek souvlaki is one of those dishes that transports you straight to the sun-drenched islands of the Mediterranean. The magic happens in the marinade—a simple blend of olive oil, lemon juice, garlic, and oregano that infuses the chicken with incredible flavor. What I love most about souvlaki bowls is their versatility; they're hearty enough for a weeknight dinner yet elegant enough to serve at a dinner party.
Building your own bowl is half the fun. Layer fluffy rice as your base, top with tender chicken pieces, add a rainbow of fresh vegetables, then crown it all with cool, creamy tzatziki and a dollop of hummus. The textures and flavors work beautifully together—the warm spiced chicken against cool, crisp vegetables and tangy sauce creates a truly satisfying meal that feels both nourishing and indulgent.
Ingredients
- Boneless, skinless chicken breasts:1.5 lb
- Olive oil:0.25 cup
- Fresh lemon juice:3 tbsp
- Garlic cloves, minced:4 cloves
- Dried oregano:1.5 tbsp
- Salt and black pepper:to taste unit
- White rice:2 cups
- Water for rice:3 cups
- Cherry tomatoes, halved:1 cup
- English cucumber, diced:1 piece
- Red onion, thinly sliced:0.5 piece
- Kalamata olives:0.5 cup
- Fresh dill:3 tbsp
- Greek yogurt:1 cup
- Garlic clove for tzatziki:1 clove
- Pita bread:4 pieces
Instructions
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Cut chicken breasts into 1.5-inch cubes. In a bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Add chicken, toss to coat, and marinate for at least 20 minutes (or up to 2 hours in the fridge).
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While chicken marinates, cook rice according to package directions until tender and fluffy. Fluff with a fork and set aside.
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Make tzatziki by combining Greek yogurt, grated cucumber (drained of excess liquid), minced garlic, fresh dill, salt, and pepper. Chill until ready to serve.
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Heat a large skillet or grill pan over medium-high heat. Working in batches, cook marinated chicken for 3-4 minutes per side until golden and cooked through (internal temperature 165°F).
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Warm pita bread in a dry skillet for about 1 minute per side, or wrap in foil and warm in a 350°F oven for 5 minutes.
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Assemble bowls by dividing rice among four bowls. Top each with chicken, tomatoes, cucumber, red onion, and olives. Drizzle generously with tzatziki sauce and garnish with fresh dill. Serve with warm pita bread on the side.
Tips & Notes
- Thread chicken onto skewers if you prefer traditional souvlaki presentation—just soak wooden skewers in water for 30 minutes before using.
- Don't skip the marinating time; it's what gives souvlaki its distinctive Greek flavor. Even 20 minutes makes a noticeable difference.
- Make tzatziki ahead of time; the flavors actually improve after a few hours in the fridge.
- For extra flavor, brush pita with olive oil and oregano before warming.
- Leftover chicken makes fantastic lunch wraps the next day—just wrap in pita with vegetables and a dollop of tzatziki.
