Chicken Souvlaki Bowls
After a late gym session left me staring into the refrigerator, I turned a few Greek staples into these chicken souvlaki bowls and knew I had found my new recovery-meal ritual. The chicken gets a…
Ingredients
- 1 1/2 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 3/4 cup plain Greek yogurt
- 1 whole lemon, juiced and zested
- 3 cloves garlic, finely grated
- 2 teaspoon dried oregano
- 2 tablespoons extra-virgin olive oil
- 1 whole English cucumber, diced
- 2 cups cherry tomatoes, halved
- 4 pitas whole-wheat pitas, warmed
- 1/4 cup fresh parsley, chopped
Instructions
- In a large bowl, whisk together 1/2 cup of the Greek yogurt, lemon zest, half of the lemon juice, two grated garlic cloves, oregano, olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add the chicken and toss until every piece is coated. Let it stand for 10 minutes while you prepare the vegetables.
- Stir the remaining Greek yogurt with the remaining lemon juice, the last grated garlic clove, a pinch of salt, and 1 tablespoon of water to make a spoonable sauce. Set it aside for serving.
- Toss the cucumber, cherry tomatoes, parsley, and a pinch each of salt and black pepper in a separate bowl. This fresh mixture gives the warm chicken a crisp, cooling contrast.
- Heat a large skillet or grill pan over medium-high heat. Add the marinated chicken in a single layer, working in batches if needed, and cook for 4 to 5 minutes per side until browned and the center reaches 165°F.
- Warm the pitas in the same pan for about 30 seconds per side, just until flexible and lightly toasted.
- Fill each pita with the chicken and cucumber-tomato mixture, then spoon over the lemon-yogurt sauce. Serve immediately, or pack the chicken, vegetables, pita, and sauce separately for an easy high-protein post-workout meal.
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