Chicken Souvlaki Bowl

Ingredients

• 3 tbsp lemon juice
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 1.5 tsp dried oregano
• 1 to taste salt and black pepper
• 1.25 lb boneless, skinless chicken thighs or breasts, cubed
• 1.5 cups long-grain white or brown rice
• 1 medium zucchini, cut into 1-inch rounds
• 1 large red bell pepper, cut into 1-inch chunks
• ½ medium red onion, cut into 1-inch chunks
• ¾ cup plain Greek yogurt, for tzatziki
• ¼ cup cucumber, grated and drained, for tzatziki
• 2 tbsp fresh dill or parsley, chopped

Instructions

1. 1

   Whisk lemon juice, 3 tbsp olive oil, minced garlic, oregano, salt, and pepper in a bowl.

2. 2

   Add chicken to marinade, toss to coat, and let sit 20 minutes at room temperature.

3. 3

   Cook rice in boiling salted water according to package directions. Drain and set aside.

4. 4

   Stir together Greek yogurt, grated cucumber, and dill in a small bowl. Season with salt and pepper.

5. 5

   Heat a grill or grill pan to medium-high until a drop of water flicks away instantly, ~2 minutes.

6. 6

   Thread chicken onto skewers, then grill without moving for 4 minutes until char marks appear.

7. 7

   Flip skewers and grill another 3–4 minutes until chicken reaches 165°F internally.

8. 8

   In a separate batch, grill zucchini, pepper, and onion for 3–4 minutes per side until charred and tender.

9. 9

   Divide rice among four bowls. Top each with chicken, charred vegetables, and a dollop of tzatziki.

10. 10

    Drizzle any remaining pan juices over the bowl and garnish with extra fresh dill if desired.

Tools you’ll need

• large mixing bowl
• small bowl
• metal or wooden skewers (soaked in water if wood)
• grill or grill pan
• pot for rice
• kitchen thermometer

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