Super Easy Greek Chicken Souvlaki Bowl


Ingredients
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
  • 1 recipe Greek Chicken Marinade
  • 1.5 lbs chicken breast

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

Instructions
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.

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

This article and recipe adapted from this site

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