After today’s recipe, I think I have covered every single Greek-esque food I eat on a regular basis. Living in Tampa, means we’re about a half hour from Tarpon Springs, a city with the highest percentage of Greek Americans in the country. I may not be Greek, but thanks to Tarpon, my standards are h.i.g.h.
But I obviously can’t eat out everyday, so I will often make grilled chicken souvlkai, gyro meatballs, and Greek Salads. Like Italian food I love so much, it’s all about freshness and flavor.
…and homemade tzatziki, because I legit put it on everything. Chicken Souvlaki, is just fancy for grilled chicken – it’s a technique, really. Though at Casa de Crews, I just use a grill pan 🙂
This chicken can be tossed over salad, in a pita, or as is. But my fave way to bulk it up is in a rice bowl (with lemon rice #duh). You could also use quinoa or cauliflower rice. Really the main attraction is the chicken.
I am not kidding when I tell you I love tzatziki, so for added flavor, I will sometimes marinate my chicken in a few tablespoons of homemade tzatziki – and it’s sooooo good; not biased, right?
Everything for these Souvlaki Bowls can be made ahead of time, which makes it easier to
inhale enjoy for lunch or dinner.
- Homemade Tzatziki
- (2) 8-ounce container plain Greek yogurt
- 2 garlic cloves
- 1/2 cup English cucumber, diced very fine (regular cucumber will also work)
- 2 lemons, juiced
- salt and pepper, to taste
- Chicken Souvlaki Rice Bowls
- 1lb chicken breast
- 1 tbsp sea salt
- 1/2 tbsp pepper
- 1 cup tzatziki sauce
- 1 cup rice
- 1 cup feta cheese
- 1 cup cucumber, diced
- 1 cup tomato, diced
- 1 artichoke hearts, diced
- 1 cup kalamata olives
- To a bowl, mix all ingredients well. Chill for at least 30 minutes, up to several hours for flavor.
- To a bowl, or disposable bag, add chicken, 1 cup of tzatiki sauce, salt and pepper. Mix well to marinate. Refrigerate for 1 hour.
- Heat your non-stick skillet or grill pan on medium-high heat. Once hot, add marinated chicken, and grill about 4-5 minutes, each side.
- Remove chicken from grill pan, and dice.
- To a bowl, add rice, feta cheese, cucumber, tomato, artichoke hearts, and kalamata olives. Add additional tzatziki, if desired. Enjoy!
Meg Taylor says
I’ve really never eaten much Green food before, but anything with the words “rice bowl” has my attention!
Meg, Borrowed Heaven
Seriously Greek food is my jam! I love it so much and this looks so good.
Yep, I need this RIGHT NOW for breakfast.