My chicken souvlaki bowls are the perfect weeknight meal that packs a protein punch and is simple to make. Not only that, but they are delicious and come together with ease; no special equipment required. All you need is about 30 minutes and an oven and you are good to go.
In fact, we are going to keep this so simple that you don’t need to thread chicken on a skewer or anything. It just a quick and simple marinade of olive oil and lemon juice and into the oven. While those chicken chunks roast to perfection, get your quinoa going, chop a few vegetables, and make some simple tzatziki and you got yourself a delicious and nutritious weeknight meal with easy clean up.
So next time you’re looking for a quick and easy weeknight meal, look no further than my chicken souvlaki bowls!
Serves 2
Ingredients:
For the Chicken Souvlaki:
2 chicken breasts cut into cubes
Juice of 1 lemon
1/4 cup of olive oil
4 cloves of garlic minced
1 teaspoon of dried oregano
1 teaspoon of salt
1/2 teaspoon of pepper
For the Bowl:
1 cup of quinoa
8 ounces of baby spinach
8 ounces of cherry tomatoes, halved
1/2 red onion, diced
1/2 bell pepper, diced
1 cucumber, diced
5 ounces of crumbled feta
Handful of black olives, sliced
Salt and pepper to taste
Tzatziki for serving
Instructions:
- Preheat your oven to 400F. Meanwhile, combine lemon, olive oil, garlic, oregano, salt and pepper in a bowl or jar. Pour 3/4ths of the mixture over the diced chicken, reserving the rest for dressing. Once the oven is preheated, spread the chicken on a sheet pan and roast for 20 minutes.
- Meanwhile, cook the quinoa according to package instructions, tossing in the spinach in the last 10 minutes of cooking with a dash of salt and pepper.
- Once the chicken and quinoa are cooked through, make your bowl by layering a healthy serving of the quinoa spinach mixture, a dollop of tzatziki, the chicken souvlaki, red onion, bell pepper, cucumber, feta, and olives. Pour over any remain dressing as desired.


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