Greek Chicken Souvlaki Bowls

Instructions

1. Whisk 2 tbsp olive oil, the lemon juice, garlic, oregano, salt, and pepper; toss with the chicken and marinate 20-30 minutes while you prep everything else.
2. Cook the rice (or warm cooked rice) and set aside, covered.
3. Toss the cucumber, tomatoes, and red onion with the vinegar, remaining 1 tbsp oil, and a pinch of salt.
4. Heat a grill pan or skillet over medium-high; cook the chicken in a single layer, turning occasionally, until charred in spots and cooked through, 10-12 minutes (165 °F / 74 °C inside). Rest 3 minutes.
5. Build the bowls: rice, cucumber salad, chicken, a generous spoonful of tzatziki, and olives and feta if using. Finish with lemon wedges.

Notes & Substitutions

• Thighs stay juiciest, but breast works — pull it off the heat a few minutes sooner.
• Outdoor grill: thread on skewers, 10-12 minutes turning often.
• Low-carb: skip the rice and serve over shredded romaine or cauliflower rice.
• Not dairy-free if you add feta — it's optional. Tzatziki can be swapped for hummus to keep it fully dairy-free.

Storage & Make-Ahead

• Components keep 4 days refrigerated, assembled separately; assemble just before eating.
• Marinate raw chicken up to 24 hours — great next-day flavor.
• Marinated chicken freezes 2 months; thaw overnight before cooking.