Greek Chicken Souvlaki Bowls with Lemon Rice & Feta

October 22, 2026

For The Chicken

600g Chicken Breast, cut into bite-sized pieces
2 tbsp Olive Oil
2 tbsp Lemon Juice, freshly squeezed
3 Garlic Cloves, crushed
2 tsp Dried Oregano
1 tsp Paprika
Salt and Cracked Black Pepper, to taste

For The Lemon Rice

300g Basmati Rice, uncooked
600ml Chicken Stock, reduced salt
1 tbsp Lemon Juice, freshly squeezed
1 tsp Lemon Zest

For The Salad & Toppings

250g Cherry Tomatoes, halved
1 Lebanese Cucumber, diced
100g Feta Cheese, crumbled
160g Greek Yoghurt, plain
2 tbsp Fresh Parsley, chopped
1 Lemon, cut into wedges, to serve

Method:

1. Marinate the Chicken:
In a large bowl, combine the olive oil, lemon juice, crushed garlic, oregano, paprika, salt and pepper. Add the chicken pieces and toss until evenly coated. Cover and refrigerate for 20 minutes while you prepare the other ingredients.

2. Cook the Lemon Rice:
Rinse the rice under cold water until the water runs mostly clear. Add the rice and chicken stock to a saucepan and bring to the boil. Reduce the heat to low, cover and simmer for 12 to 15 minutes, or until the liquid has been absorbed and the rice is tender. Remove from the heat and leave covered for 5 minutes. Fluff with a fork, then stir through the lemon juice and zest.

3. Prepare the Toppings:
While the rice cooks, halve the cherry tomatoes, dice the cucumber, crumble the feta and chop the parsley. Set everything aside, ready to assemble your bowls.

4. Cook the Chicken:
Heat a large frying pan over medium-high heat. Add the marinated chicken in a single layer, cooking in batches if needed. Cook for 8 to 12 minutes, turning regularly, until golden and cooked through. The thickest pieces should reach an internal temperature of 75°C.

5. Build Your Bowls:
Divide the lemon rice between four serving bowls. Top with the cooked chicken, cucumber, cherry tomatoes and crumbled feta. Add a generous spoonful of Greek yoghurt to each bowl and sprinkle with fresh parsley.

6. Finish & Serve:
Serve with fresh lemon wedges for squeezing over the chicken and rice. Enjoy while the chicken and rice are warm and the salad toppings are fresh and crunchy.

Handy Tip

Short on time? Marinate the chicken the night before and store it covered in the fridge. When dinner rolls around, all you need to do is cook the rice, fry the chicken and chop the fresh toppings. A little preparation goes a long way on busy weeknights!

Leftover Idea

These bowls are brilliant for lunch the next day! Store the cooked chicken and rice separately from the fresh salad toppings in airtight containers in the fridge. Reheat the chicken and rice until steaming hot, then add fresh cucumber, tomatoes, feta and Greek yoghurt. For an easy lunchbox option, wrap the leftover chicken and toppings in a wholemeal flatbread with a spoonful of yoghurt.