Greek Chicken Souvlaki Bowls with Lemon Feta Sauce

500 g boneless, skinless chicken breast, bite-sized

2 tbsp olive oil

2 tbsp fresh lemon juice

2 cloves garlic, minced

1 tsp dried oregano

Salt & black pepper, to taste

½ cup plain Greek yogurt

¼ cup crumbled feta cheese

1 tbsp fresh lemon juice

1 tsp lemon zest

1 tsp olive oil

Salt & black pepper, to taste

1 cup cooked rice or quinoa

1 cup cherry tomatoes, halved

1 cup cucumber, diced

¼ cup red onion, thinly sliced

¼ cup Kalamata olives, halved

Fresh parsley or dill, chopped (garnish)

In a bowl, combine olive oil, lemon juice, garlic, oregano, salt, and pepper.

Add chicken and toss to coat. Marinate 15–30 minutes (or up to 8 hours refrigerated).

Heat a grill pan or skillet over medium-high heat.

Cook chicken for 6–8 minutes, turning occasionally, until golden and cooked through.

Blend or whisk yogurt, feta, lemon juice, lemon zest, olive oil, salt, and pepper until creamy.

Assemble the bowls

Divide rice or quinoa between bowls.

Top with chicken, tomatoes, cucumber, red onion, and olives.

Drizzle with lemon feta sauce and garnish with fresh herbs.