Chicken Souvlaki Bowls with Lemon-Oregano Rice & Tzatziki

Juicy, garlicky oregano chicken with bright lemon rice, crisp salad, and cool yogurt-cucumber tzatziki — a classic Mediterranean dinner that eats like a feast.

Ingredients

• 700g (1.5 lb) boneless skinless chicken thighs (or breast), cut into 3 cm / 1.25" pieces
• 3 tbsp olive oil, plus extra for cooking
• 2 lemons (zest of 1, juice of 2)
• 4 garlic cloves, finely grated/minced
• 2 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp paprika
• 1 1/2 tsp salt, plus more to taste
• Black pepper
• 1 1/2 cups long grain rice (or basmati)
• 2 1/4 cups water
• 1 tbsp olive oil
• 1/2 tsp salt
• 1 tbsp lemon juice (from above)
• 1 tbsp chopped parsley (optional, see note)
• 1 1/2 cups plain Greek yogurt
• 1/2 cucumber, grated
• 1 garlic clove, finely grated
• 1 tbsp olive oil
• 1 1/2 tbsp lemon juice
• 1/2 tsp salt
• Black pepper
• 3 tomatoes, chopped
• 1 cucumber, chopped
• 1/2 red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper
• Warm pita bread (optional)

Method

• 1

  Step 1: Marinate chicken

  In a bowl, mix olive oil, lemon zest, lemon juice, garlic, oregano, cumin, paprika, salt, and pepper. Toss chicken through well. Set aside while you prep everything else (10–20 minutes is great; longer is even better if you have time).

• 2

  Step 2: Make tzatziki

  Grate cucumber then squeeze out excess water using your hands or a clean tea towel (important so it’s thick, not watery). Mix with yogurt, garlic, olive oil, lemon juice, salt, and pepper. Taste and adjust lemon/salt. Refrigerate until serving.

• 3

  Step 3: Cook lemon rice

  Rinse rice briefly until water runs mostly clear. In a pot, combine rice, water, olive oil, and salt. Bring to a boil, then cover and reduce to low for 12 minutes. Remove from heat and rest 10 minutes (don’t peek). Fluff with a fork, then stir through 1 tbsp lemon juice (and parsley if using). It should be fluffy and fragrant.

• 4

  Step 4: Quick salad

  Toss tomatoes, cucumber, and red onion with olive oil, lemon juice, salt, and pepper. Let it sit 5 minutes to lightly pickle and get juicy.

• 5

  Step 5: Cook the chicken (charred edges!)

  Heat a large skillet or grill pan over high heat until very hot. Add a slick of olive oil. Cook chicken in a single layer (do in batches if needed) for 3–4 minutes per side until deeply golden with a few charred spots and cooked through (juices run clear; 74°C / 165°F internal). Rest 3 minutes.

• 6

  Step 6: Assemble bowls

  Pile lemon rice into bowls, top with chicken, add salad, and spoon over generous tzatziki. Finish with a squeeze of lemon and black pepper. Serve with warm pita if you like.

Tips

• **Thighs vs breast:** Thighs stay juicier and are more forgiving; if using breast, don’t overcook—pull as soon as it hits 74°C / 165°F.
• **No grill pan?** A ripping-hot skillet works perfectly; you want “golden + slightly charred” for souvlaki-style flavor.
• **Make-ahead:** Tzatziki is best made 1–24 hours ahead (flavor improves). Chicken can marinate up to overnight in the fridge.
• **Serving idea:** Add extra lemon wedges and a drizzle of olive oil on the rice right before serving for that restaurant finish.

Nutrition (per serving, estimate)