Name: Mediterranean Chicken Souvlaki Bowls
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1.5 lbs boneless, skinless chicken breast, cut into 1-inch cubes; 3 tbsp extra-virgin olive oil, divided; 3 tbsp fresh lemon juice (about 1 lemon); 3 garlic cloves, minced; 2 tsp dried oregano; 1 1/2 tsp kosher salt, divided; 1/2 tsp freshly ground black pepper; 1 cup plain Greek yogurt (nonfat or 2%); 1 cup cucumber, diced small; 1/4 cup fresh dill, chopped; 2 cups cooked quinoa (about 3/4 cup dry); 2 cups cherry tomatoes, halved; 1 cup English cucumber, sliced; 1/2 small red onion, thinly sliced; 1/2 cup crumbled feta cheese

Mediterranean Chicken Souvlaki Bowls

GingerOrange1187

This Mediterranean Chicken Souvlaki Bowl packs everything you crave in a nutritious dinner: juicy, flavorful chicken (thanks to a quick brine and zesty marinade), hearty quinoa, crisp veggies, tangy feta, and creamy homemade tzatziki. Brining the chicken is a foolproof secret for maximum moisture and tenderness, making it nearly impossible to overcook. Mediterranean flavors shine with fresh dill, lemon, and oregano while Greek yogurt tzatziki adds a cooling, protein-rich finish. This meal comes together in under 40 minutes with minimal fuss and is perfect for anyone looking to boost protein intake without sacrificing taste. It’s colorful, satisfying, and meal-prep friendly for busy weeknights.

Ingredients

Instructions

Make a quick chicken brine: Dissolve 1 1/2 tbsp kosher salt in 4 cups cold water in a bowl. Add chicken pieces and let brine for 15 minutes, then drain and pat dry thoroughly with paper towels.
In a bowl, whisk together 2 tbsp olive oil, lemon juice, minced garlic, dried oregano, 1/2 tsp salt, and black pepper. Add chicken and toss to coat. Marinate for at least 10 minutes while you prep the rest.
While chicken marinates, combine Greek yogurt, diced cucumber, dill, and a pinch of salt in a small bowl for tzatziki. Stir and refrigerate until serving.
Heat a large nonstick or grill pan over medium-high heat. Drizzle with 1 tbsp olive oil. Add chicken pieces (in a single layer) and cook 3-4 minutes per side until golden and cooked through. Work in batches if needed.
To assemble bowls: Divide quinoa between 4 bowls. Top with cooked chicken, cherry tomatoes, sliced cucumber, red onion, and feta. Dollop with tzatziki. Serve immediately.