Chicken Souvlaki Bowl

🛒 Ingredients

• Chicken breast, boneless, skinless 150 g · 250 kcal
• Olive oil 20 g · 176 kcal
• Lemon juice 15 g · 3 kcal
• Dried oregano 1 g · 3 kcal
• Garlic 5 g · 7 kcal
• Cooked white rice 180 g · 234 kcal
• Cucumber 80 g · 12 kcal
• Tomato 80 g · 14 kcal
• Red onion 30 g · 12 kcal
• Feta cheese 30 g · 80 kcal
• Kalamata olives, pitted 20 g · 28 kcal
• Plain Greek yogurt, full-fat 50 g · 60 kcal
• Fresh dill 2 g · 1 kcal
• Lettuce (e.g., Romaine or Iceberg) 50 g · 7 kcal

👨‍🍳 Instructions

1. Cut chicken breast into 1-inch cubes. In a bowl, combine chicken with 1 tablespoon olive oil, half of the lemon juice, dried oregano, 2 minced garlic cloves, salt, and pepper; mix well and marinate for at least 20-30 minutes, or longer in the refrigerator.
2. Cook white rice according to package instructions. While rice cooks, prepare the tzatziki by grating half of the cucumber and squeezing out excess water. Combine grated cucumber with Greek yogurt, 1 minced garlic clove, remaining lemon juice, and finely chopped fresh dill; season with a pinch of salt and pepper.
3. Dice the remaining cucumber, tomatoes, and red onion. Slice Kalamata olives in half. Crumble the feta cheese.
4. Heat a grill pan or large skillet over medium-high heat. Skewer the marinated chicken cubes (if desired) or cook them directly in the pan until golden brown and cooked through, about 5-7 minutes per side.
5. To assemble the bowl, place cooked white rice at the bottom. Arrange the grilled chicken, diced cucumber, tomatoes, red onion, Kalamata olives, and crumbled feta cheese around the rice. Drizzle generously with tzatziki sauce and serve with a lemon wedge.