Chicken Souvlaki Bowls

For 6 servings, Chicken Souvlaki Bowls keeps the list centered on olive oil, fresh lemon juice and red wine vinegar. Set aside about 170 minutes.

• Yield 6 servings
• Ready in 170 minutes
• Prep 30 minutes
• Cook 20 minutes

Ingredients

Chicken

• ¼ cup olive oil
• 2 tablespoons fresh lemon juice
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• 2 cloves garlic, finely minced
• 1 teaspoon salt
• 1 ½ to 2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces

Rice + Veggies

• 2 tablespoons olive oil
• 2 small zucchini or yellow squash (or a combo), diced
• 1 large bell pepper, cored and diced
• 1 medium red onion, cut into 1/2- to 1-inch pieces
• Salt and pepper
• Hot, cooked rice, for serving (optional – for my fave garlic rice recipe)

Toppings + Sauce Ideas

• Tzatziki, store bought or homemade
• Hummus, store bought or homemade
• Crumbled feta cheese
• Pickled red onions
• Diced avocados
• Diced tomatoes
• Pita or flatbread, to serve alongside

Instructions

1. For the chicken, whisk together olive oil, lemon juice, red wine vinegar, oregano, garlic and salt. Place the chicken in a dish or resealable bag. Pour the marinade over the chicken, toss to coat, cover (or seal the bag), and refrigerate for two hours or up to 8 hours.
2. Thread the chicken pieces onto skewers. Grill over medium-high heat, flipping once, until the chicken is cooked through, 6 to 8 minutes. Tent the chicken skewers with foil and let rest for 5 to 7 minutes before serving.
3. For the veggies, preheat the oven to 425 degrees F. Toss the vegetables with olive oil and sprinkle lightly with salt and pepper. Arrange in a single layer on a half sheet pan. Roast in the oven for 15 to 20 minutes until golden and crisp tender. (See note for air fryer instructions.)
4. Slide the chicken pieces off the skewers. Serve the chicken with rice, roasted veggies, and any or all of the sauce and topping suggestions.

Give it a minute off the heat, then serve it while it is still hot.