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Grilled Greek Chicken Souvlaki Bowl
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5 from 5 votes

Greek Chicken Souvlaki Bowl

A tasty chicken souvlaki bowl with greek marinated chicken, roasted greek vegetables, and a fresh cucumber salad. This is all topped with creamy feta cheese and fresh dill for a nutrient dense, delicious bowl, perfect for lunch or dinner.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Dish, Salad
Cuisine: Greek
Keyword: greeck chicken souvlaki bowl recipe, greek chicken souvlaki bowl, salad
Servings: 4 people
Calories: 457kcal
Author: Rachael


Roasted Greek Veggies

  • 1 cup sweet bell peppers red, orange or green, chopped
  • 1 cup zucchini chopped
  • 1/2 cup red onion chopped
  • 1/2 cup cherry tomatoes
  • 1/2 Tbs greek seasoning
  • 2 tsps Olive oil

Greek Chicken

Cucumber Salad

  • 1/2 cup English cucumber diced
  • 1/2 cup grape tomatoes halved
  • 1/4 cup red onion sliced
  • 1 tsp lemon juice fresh
  • Salt and pepper to taste

The Rest

  • 2 cups cooked quinoa or rice
  • 1/4 cup feta crumbled
  • 1 tsp fresh dill weed chopped fine
  • 1 cup Kalamata olives
  • 8 Pita bites or pieces of pita bread


Roasted Veggies

  • Preheat oven to 450 degrees
  • Chop veggies, and toss in olive oil and Greek seasoning blend. Pour onto a baking sheet in a single even layer.
  • Roast for 15-20 minutes, until veggies are soft and slightly browned.
  • Remove from oven.

Grilled Chicken

  • Use a meat mallet to pound chicken to even thickness, then place in a zip top bag and cover with Greek Chicken Marinade.
  • Marinade chicken for up to 12 hours but at least 2-3 hours.
  • Preheat grill over medium-high heat (to about 425 - 450).
  • Brush grill grates lightly with olive oil.
  • Place chicken on grill, close lid, and grill about 4 minutes per side, or until chicken reaches 160 - 165 degrees in thickest part of the chicken using an instant read thermometer.
  • Let chicken rest 5 minutes, then slice for bowls.

Cucumber Salad

  • Dice cucumbers, tomatoes, and red onion, and mix in a bowl, toss with a little lemon juice, and salt and pepper.


  • Divide quinoa between four bowls.
  • Divide and evenly distribute grilled vegetables, cucumber salad, olives and chicken.
  • Sprinkle with feta cheese and serve with fresh dill garnish.
  • Serve with pita bites, or pieces of sliced pita bread


Calories: 457kcal | Carbohydrates: 33g | Protein: 44g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 117mg | Sodium: 876mg | Potassium: 1133mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1745IU | Vitamin C: 65mg | Calcium: 130mg | Iron: 3.5mg