Greek Chicken Souvlaki Bowls with Roasted Veggies and Tzatziki Sauce

Greek Chicken Souvlaki Bowls with Roasted Vegetables - Simple marinated chicken served in a bowl with roasted veggies and topped with tzatziki sauce. Serve it with rice or pita bread! #mealprep #chickensouvlaki #greekchicken | Littlespicejar.com

5 from 19 votes

Greek Chicken Souvlaki Bowls with Roasted Veggies and Tzatziki Sauce

Greek chicken souvlaki bowls! This is a super easy and healthy dinner recipe that's perfect for meal prepping. I like to roast an array of veggies to go with these chicken kabobs and to top it all of we've got homemade tzatziki sauce!

Course: 30 Minute Meals

Keyword: bowls, chicken, chicken kabobs, chicken skewers, chicken souvlaki, chicken souvlaki bowls, comfort food, Greek, greek chicken, greek food, grilled chicken, kalamata olives, marinated chicken, marinated olives, meal, meal prep, poultry, prep, rice, rice bowls, roasted vegetables, souvlaki

Servings: -6 (depending on amount of chicken)

Author: Marzia

Ingredients

Chicken Marinade:

1/4 cup lemon juice
3 tablespoons olive oil
2 teaspoons minced garlic or grated
1 teaspoon dried oregano leaves
1 teaspoon salt AND 1/2 teaspoon black pepper
1 - 1 ½ pounds boneless skinless chicken tenders

Roasted Veggies:

6 cups mixed veggies I used diced eggplants, zucchini, baby bella mushrooms, and sweet peppers (see notes)
2 tablespoons olive oil
1 ½ teaspoon montreal steak seasoning or more

Tzatziki Sauce:

1 cup greek yogurt
1 teaspoon garlic grated
1/2 english cucumber grated
1 tablespoon red wine vinegar or lemon juice
1/2 teaspoon salt AND 1/2 teaspoon black pepper

For the bowls:

cooked rice or quinoa flatbread, chopped tomatoes, kalamata olives, and pretty much anything else you wish to add

Instructions

CHICKEN:Combine all the ingredients except the chicken in a bowl. Place the chicken in a zip-top bag and pour the marinade over the chicken. Seal the bag and massage to evenly distribute. Allow the chicken to marinate for 20 minutes and up to 14 hours. Keep in mind, the longer you marinate, the more flavorful the chicken will be. When ready to cook, heat an indoor or outdoor grill, you can skewer the chicken if cooking on an outdoor grill to make it a little easier. Cook the chicken for about 1-2 minutes per side, about 4-5 minutes total or until the chicken is cooked through.
VEGGIES: Preheat the oven to 425ºF. On a large, rimmed baking sheet, toss the veggies with the olive oil then sprinkle with the seasoning. Spread the veggies so they are in an even layer. Roast for 10-12 minutes, flipping halfway through.
TZATZIKI SAUCE: Combine the yogurt, garlic, vinegar, salt and pepper in a bowl with a whisk. Add the grated cucumber and stir with a spoon until mixed.
ASSEMBLE: Place rice or quinoa in a bowl, top with cooked chicken, roasted veggies, chopped tomatoes, kalamata olives, and drizzle the tzatziki on top. If meal prepping, keep the sauce and fresh veggies separate so it's easy to reheat the bowl.

Notes

You can use boneless skinless chicken tenders that are white or dark meat for this recipe.
Other veggies that are delicious when roasted -- broccoli, cauliflower, and carrots. You can use sweet potatoes, red potatoes, or even cubed butternut squash but keep in mind that it will take much longer to roast these. Consider roasting them on a separate baking sheet.