If you’re craving bold flavors, satisfying textures, and a dinner that feels both fresh and comforting, you need to try Greek Chicken Souvlaki Bowls with Garlic Sauce. Think juicy marinated chicken, crisp veggies, and creamy sauce—all nestled on a warm bed of rice. It’s the kind of meal that hits every note: tangy, savory, refreshing, and hearty enough to leave you full without feeling weighed down. Honestly, the first time I made it, the smell alone transported me straight to a little taverna by the sea. Let’s walk through why this dish is bound to be your next favorite.
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Why You’ll Love These Greek Chicken Souvlaki Bowls with Garlic Sauce
There’s something magical about the way Greek-inspired cooking balances flavors. Lemon brings brightness, garlic adds depth, and oregano gives that rustic, earthy edge. Add in olive oil, and suddenly you’ve got a marinade that makes even simple chicken sing.
When you bite into Greek Chicken Souvlaki Bowls with Garlic Sauce, it’s the contrast that wins you over. The chicken is golden on the outside, juicy on the inside, and perfectly seasoned. The rice (or quinoa, if you’re feeling lighter) soaks up all those juices. Then there’s the garlic yogurt sauce—a cool, tangy drizzle that ties everything together like the final brushstroke on a painting.
And let’s not forget the veggies. Crisp cucumbers, sweet cherry tomatoes, and sharp red onions bring color and crunch. Add olives if you like a briny punch, or parsley for a burst of freshness. Every forkful feels balanced, complete, and, well, really satisfying.
Ingredients You’ll Need
Here’s your grocery list broken down into three easy parts:
For the Chicken Souvlaki
- 2 chicken breasts, cut into cubes
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 2 cloves garlic, minced
- 1 tsp dried oregano
- Salt and black pepper, to taste
For the Garlic Sauce
- ½ cup Greek yogurt
- 1 clove garlic, minced
- 1 tbsp lemon juice
- 1 tsp olive oil
- Salt, to taste
For the Bowls
- 2 cups cooked rice (or quinoa)
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- ¼ cup red onion, sliced
- ¼ cup Kalamata olives (optional)
- Fresh parsley, for garnish
Tools You’ll Want Handy
Cooking Greek Chicken Souvlaki Bowls with Garlic Sauce doesn’t require a ton of fancy tools. A few basics will do the trick:
| Tool | Purpose |
|---|---|
| Mixing bowl | For marinating chicken |
| Skillet or grill pan | To cook the souvlaki |
| Cutting board & sharp knife | Prepping chicken and veggies |
| Whisk & small bowl | Mixing garlic sauce |
| Serving bowls | For assembling and serving |
Substitutions and Add-Ins
One of my favorite things about Greek Chicken Souvlaki Bowls with Garlic Sauce is how flexible they are. Don’t have rice? Swap in quinoa, bulgur, or even cauliflower rice.
Here are some ideas in table form:
| Ingredient | Swap Option |
|---|---|
| Chicken breasts | Chicken thighs or turkey breast |
| Greek yogurt | Dairy-free coconut yogurt |
| Rice | Quinoa, couscous, bulgur, or cauliflower rice |
| Parsley | Fresh dill or mint |
| Olives | Roasted peppers or capers |
For vegetarians, replace the chicken with chickpeas or grilled halloumi. If you love halloumi, you might also enjoy these Crispy Chili Honey Halloumi Bites.
Step-by-Step Instructions
Here’s how I make Greek Chicken Souvlaki Bowls with Garlic Sauce on a weeknight:
Step 1: Marinate the Chicken
- In a bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper.
- Add chicken cubes, tossing well.
- Let it sit for at least 20 minutes (or overnight if you’re planning ahead).
Step 2: Cook the Chicken
- Heat a skillet or grill pan over medium-high heat.
- Cook chicken for 8–10 minutes, turning occasionally, until golden and fully cooked.
- Set aside and try not to sneak too many bites before assembling the bowls.
Step 3: Make the Garlic Sauce
- In a small bowl, mix Greek yogurt, garlic, lemon juice, olive oil, and salt.
- Stir until smooth and creamy.
Step 4: Assemble the Bowls
- Start with a base of rice (or your chosen grain).
- Layer on chicken souvlaki, cucumber, tomatoes, onions, and olives.
- Drizzle generously with garlic sauce.
- Garnish with fresh parsley.
That’s it—you’ve just built your own Greek Chicken Souvlaki Bowls with Garlic Sauce.
What to Serve with Greek Chicken Souvlaki Bowls with Garlic Sauce
These bowls already feel like a complete meal, but you can round them out with a few extras:
- Warm pita bread on the side
- Roasted vegetables like zucchini or bell peppers
- Crumbled feta cheese on top
- A crisp Greek salad if you want even more freshness
If you’re hooked on Greek-inspired flavors, don’t miss these Greek Chicken Souvlaki Bowls with Tzatziki. They’re a close cousin of this recipe but with the classic cucumber-yogurt twist.
Tips for Success
A few lessons I’ve learned (sometimes the hard way):
- Don’t rush the marinade—20 minutes is the minimum, but longer makes the chicken even juicier.
- Taste the garlic sauce before serving. Sometimes it needs just a pinch more salt or lemon.
- Prep veggies while the chicken marinates—it makes assembly faster.
- Make a double batch of sauce. Trust me, you’ll want extra for dipping.
Storing Leftovers
If you’ve got extra Greek Chicken Souvlaki Bowls with Garlic Sauce, you’re in luck. Here’s how to keep them fresh:
- Store chicken, veggies, and sauce separately in airtight containers.
- Refrigerate for up to 3 days.
- Reheat chicken gently in a skillet or microwave.
- Assemble bowls fresh so veggies stay crisp.
General Info and Greek Inspiration
Souvlaki is a Greek classic—traditionally grilled meat skewers often served in pita. What I love about adapting it into bowls is the versatility. You keep all the flavor but add balance with grains, veggies, and sauce.
This recipe celebrates Mediterranean eating at its best: olive oil, fresh herbs, lean protein, and colorful vegetables. It’s filling but wholesome, and it’s the kind of meal you’ll find yourself making again and again.
Nutrition Breakdown
Here’s the approximate nutrition per serving (serves 2):
| Nutrient | Amount |
|---|---|
| Calories | ~480 kcal |
| Protein | 36 g |
| Fat | 18 g |
| Saturated Fat | 4 g |
| Unsaturated Fat | 13 g |
| Carbohydrates | 42 g |
| Fiber | 3 g |
| Sugars | 4 g |
| Sodium | 340 mg |
| Cholesterol | 85 mg |
Frequently Asked Questions
Can I meal prep these bowls?
Absolutely. Keep components separate and assemble when ready to eat.
Can I make it without rice?
Yes! Quinoa, bulgur, or cauliflower rice are all great bases.
What’s the best way to cook souvlaki if I don’t have a grill?
A hot skillet or grill pan works perfectly—just don’t overcrowd the pan.
Can I freeze the chicken?
Yes, freeze cooked chicken for up to 2 months. The sauce, however, is best fresh.
Conclusion
So there you have it—a simple, flavor-packed recipe that proves dinner can be both easy and exciting. Greek Chicken Souvlaki Bowls with Garlic Sauce bring the sunshine of the Mediterranean right to your table.
And if you’re ready to keep the Greek-inspired streak going, you’ll love Greek Lamb Meatballs with Tzatziki Pita—a hearty, comforting dish that pairs beautifully with this one.
Don’t forget: if you try these bowls, leave a review, snap a photo, and share it on Pinterest. I’d love to see your creations and hear your twists.
Print
Greek Chicken Souvlaki Bowls with Garlic Sauce | 5-Star Flavor Made Easy
- Total Time: 50 minutes
- Yield: 2 servings 1x
- Diet: Gluten Free
Description
These Greek Chicken Souvlaki Bowls with Garlic Sauce are bursting with Mediterranean flavors—juicy marinated chicken, crisp fresh veggies, and a creamy garlic yogurt drizzle that ties it all together. Perfect for busy weeknights, meal prep, or when you just need a dinner that feels both comforting and refreshing.
Ingredients
- For the Chicken Souvlaki
- 2 chicken breasts, cut into cubes
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 2 cloves garlic, minced
- 1 tsp dried oregano
- Salt and black pepper, to taste
- For the Garlic Sauce
- ½ cup Greek yogurt
- 1 clove garlic, minced
- 1 tbsp lemon juice
- 1 tsp olive oil
- Salt, to taste
- For the Bowls
- 2 cups cooked rice (or quinoa)
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- ¼ cup red onion, sliced
- ¼ cup Kalamata olives (optional)
- Fresh parsley, for garnish
Instructions
Marinate the Chicken: In a bowl, mix olive oil, lemon juice, garlic, oregano, salt, and pepper. Add chicken cubes and toss to coat. Let marinate at least 20 minutes.
Cook the Chicken: Heat a skillet or grill pan over medium-high heat. Cook chicken 8–10 minutes, turning occasionally, until golden and cooked through.
Make the Garlic Sauce: In a small bowl, whisk together yogurt, garlic, lemon juice, olive oil, and salt until smooth.
Assemble the Bowls: Divide rice into bowls. Top with chicken, cucumber, tomatoes, red onion, and olives. Drizzle generously with garlic sauce.
Serve: Garnish with parsley and enjoy warm.
Notes
Marinate the chicken longer (overnight if you can) for even more flavor.
Swap rice for quinoa, bulgur, or cauliflower rice if preferred.
Double the garlic sauce—you’ll want extra for dipping or spreading on pita.
Store leftovers in separate containers for fresher textures when reheated.
- Prep Time: 20 minutes
- Marinate Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop / Grill Pan
- Cuisine: Greek, Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 480 kcal
- Sugar: 4g
- Sodium: 340mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 85 mg