Name: Greek Chicken Souvlaki Bowls
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1 1/2 lb boneless, skinless chicken thighs; 2 tbsp olive oil (for marinade); 1/4 cup fresh lemon juice (about 1 large lemon); 4 garlic cloves (minced); 2 tsp dried oregano; 1/2 tsp smoked paprika; 3/4 tsp fine sea salt; 1/2 tsp black pepper; 1 cup dry quinoa (yields about 3 cups cooked; rinsed); 1 3/4 cups water or low-sodium chicken broth (for cooking quinoa); 1 tbsp olive oil (for searing); 1 large cucumber (diced); 2 cups cherry tomatoes (halved, about 10 oz); 1/2 medium red onion (thinly sliced); 1/3 cup Kalamata olives (pitted, halved); 1/4 cup fresh parsley (chopped); 1 tbsp lemon juice (for salad); 3/4 cup plain nonfat Greek yogurt (optional); 1 small garlic clove (grated, for yogurt, optional); 1 tbsp lemon juice (for yogurt, optional); 2 oz feta (crumbled, optional)

Approved by Michaelangelo Larive, OurCheff

Lemon-oregano chicken thighs, charred and sliced over quinoa with a bright cucumber-tomato salad and Kalamata olives. Weeknight bowls with private-chef flavor — about 520 calories and 41 g protein a serving (estimated). Optional yogurt sauce and feta stay on the side.

20 minPrep

15 minCook

35 minTotal

4 (to 10)Servings

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At a glance

Diet: Mediterranean, High-protein, Gluten-free, Dairy-free, Meal prep, Anti-inflammatory (Dairy-free as written without optional yogurt and feta. Quinoa keeps it out of Keto/Paleo/Whole30/AIP.)
Estimated per serving: 520 calories, 41 g protein, 41 g carbs, 21 g fat
Equipment: Mixing bowl, 12-inch heavy skillet (cast iron or stainless) or grill pan, Instant-read thermometer, Sharp knife and cutting board

Step-by-step photos

1Step 1

Raw chicken thighs marinating in lemon, garlic, oregano and paprika in a mixing bowl — AI-generated illustration

Pat the chicken dry. Whisk 2 tbsp oil, ¼ cup lemon juice, garlic, oregano, paprika, ¾ tsp salt and ½ tsp pepper in a bowl. Add the thighs, turn to coat, and marinate 30 minutes at room temperature (or up to 8 hours refrigerated).

2Step 2

Cooked quinoa in a small pot fluffed with a fork — AI-generated illustration

Meanwhile, cook the quinoa: combine rinsed quinoa and 1¾ cups water or broth in a small pot. Bring to a boil, cover, reduce to low, and simmer 15 minutes. Rest 5 minutes off heat, then fluff with a fork.

3Step 3

Cucumber, tomato, red onion, olive and parsley salad in a bowl — AI-generated illustration

Toss the cucumber, tomatoes, red onion, olives, parsley, 1 tbsp lemon juice and a pinch of salt and pepper in a bowl. Set aside.

4Step 4

Browned chicken thighs sliced on a cutting board beside a cast iron skillet — AI-generated illustration

Heat 1 tbsp oil in a 12-inch skillet over medium-high heat. Shake excess marinade off the chicken and sear 5–6 minutes per side, until deeply browned and the thickest part reads 165°F. Rest 5 minutes, then slice against the grain.

5Step 5

Garlic-lemon yogurt sauce in a small bowl — AI-generated illustration

If using yogurt sauce, stir yogurt with grated garlic, 1 tbsp lemon juice and a pinch of salt.

6Step 6

Four souvlaki bowls assembled with quinoa, chicken, salad, yogurt and feta — AI-generated illustration

Build bowls: quinoa, sliced chicken, cucumber-tomato salad. Add yogurt and feta if using. Serve with lemon wedges.

The full ingredient list and every step are in the recipe card below.

Chef tips

Thighs stay juicier than breasts under a hot sear. If you prefer breasts, pound to even thickness and pull at 160°F.
Char matters. Let the chicken sit undisturbed so you get golden edges like street souvlaki.
For Southwest Florida weeknights, the salad can be prepped in the morning; keep it undressed until serving.

Substitutions

Grain: Cauliflower rice for lower carbs, or brown rice. Skip quinoa entirely and serve salad-heavy for a lighter plate.
Protein: Shrimp (sear 2–3 minutes per side) or firm tofu cubes for a pescatarian/vegetarian swap.
Dairy-free: Skip yogurt and feta; a squeeze of lemon and extra parsley finish the bowl.

Storage and reheating

Refrigerate chicken, quinoa and salad separately up to 4 days. Reheat chicken and quinoa gently (skillet or 325°F covered, about 10 minutes). Keep the salad cold. Yogurt sauce keeps 3 days. Freezes: chicken and quinoa up to 2 months; salad does not freeze well.

Greek chicken souvlaki bowl with sliced chicken over quinoa, cucumber-tomato salad, olives and a lemon wedge

Michaelangelo Larive, OurCheff

Greek Chicken Souvlaki Bowls

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Prep Time 20

Cook Time 15

Total Time 35

Servings: 4 servings

Course: Main Course

Cuisine: Mediterranean

Calories: 520

Ingredients Equipment Method Notes

Ingredients

Chicken marinade

1 1/2 lb boneless, skinless chicken thighs
2 tbsp olive oil for marinade
1/4 cup fresh lemon juice about 1 large lemon
4 garlic cloves minced
2 tsp dried oregano
1/2 tsp smoked paprika
3/4 tsp fine sea salt
1/2 tsp black pepper

Bowls

1 cup dry quinoa yields about 3 cups cooked; rinsed
1 3/4 cups water or low-sodium chicken broth for cooking quinoa
1 tbsp olive oil for searing
1 large cucumber diced
2 cups cherry tomatoes halved, about 10 oz
1/2 medium red onion thinly sliced
1/3 cup Kalamata olives pitted, halved
1/4 cup fresh parsley chopped
1 tbsp lemon juice for salad

Optional toppings

3/4 cup plain nonfat Greek yogurt optional
1 small garlic clove grated, for yogurt, optional
1 tbsp lemon juice for yogurt, optional
2 oz feta crumbled, optional

Equipment

Mixing bowl
12-inch heavy skillet (cast iron or stainless) or grill pan
Instant-read thermometer
Sharp knife and cutting board

Method

Pat the chicken dry. Whisk 2 tbsp oil, ¼ cup lemon juice, garlic, oregano, paprika, ¾ tsp salt and ½ tsp pepper in a bowl. Add the thighs, turn to coat, and marinate 30 minutes at room temperature (or up to 8 hours refrigerated).
Meanwhile, cook the quinoa: combine rinsed quinoa and 1¾ cups water or broth in a small pot. Bring to a boil, cover, reduce to low, and simmer 15 minutes. Rest 5 minutes off heat, then fluff with a fork.
Toss the cucumber, tomatoes, red onion, olives, parsley, 1 tbsp lemon juice and a pinch of salt and pepper in a bowl. Set aside.
Heat 1 tbsp oil in a 12-inch skillet over medium-high heat. Shake excess marinade off the chicken and sear 5–6 minutes per side, until deeply browned and the thickest part reads 165°F. Rest 5 minutes, then slice against the grain.
If using yogurt sauce, stir yogurt with grated garlic, 1 tbsp lemon juice and a pinch of salt.
Build bowls: quinoa, sliced chicken, cucumber-tomato salad. Add yogurt and feta if using. Serve with lemon wedges.

Notes

Chef tips

Thighs stay juicier than breasts under a hot sear. If you prefer breasts, pound to even thickness and pull at 160°F.
Char matters. Let the chicken sit undisturbed so you get golden edges like street souvlaki.
For Southwest Florida weeknights, the salad can be prepped in the morning; keep it undressed until serving.

Substitutions

Grain: Cauliflower rice for lower carbs, or brown rice. Skip quinoa entirely and serve salad-heavy for a lighter plate.
Protein: Shrimp (sear 2–3 minutes per side) or firm tofu cubes for a pescatarian/vegetarian swap.
Dairy-free: Skip yogurt and feta; a squeeze of lemon and extra parsley finish the bowl.

Storage & reheating

Nutrition is estimated per serving (1 of 4) from USDA FoodData Central data; values vary by brand and portion.

FAQs

Can I grill the chicken instead?

Yes. Medium-high grill, about 5–6 minutes per side to 165°F. Oil the grates so the marinade does not stick.

Is this gluten-free?

Yes, as written (quinoa and no pita). Confirm broth labels if you cook quinoa in broth.

How do I scale to 10 servings?

Use about 3¾ lb chicken, 2½ cups dry quinoa, and 2½× the salad. Sear in batches so the pan stays hot.

Approved by Michaelangelo Larive, OurCheff. Nutrition is estimated from USDA FoodData Central. Images on this page are AI-generated illustrations, not photos of the tested dish. How we make our recipes.

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