Lunch · Medium
Greek Chicken Souvlaki Bowl
Greek Chicken Souvlaki Bowl is a practical, fitness-friendly adaptation of a widely recognised dish, built around Chicken Breast, raw, Quinoa, cooked, Greek Yogurt 2%, Cucumber. The recipe uses separate component cooking and fresh bowl assembly rather than a generic cooking template, with measured ingredients and portions designed to keep the result reproducible.
- Protein
- 53g
- Energy
- 502 kcal
- Carbs
- 37g
- Fat
- 15g
- Time
- 40 min
- Serves
- 4
What you need
Ingredients
Measured for 4 servings.
- 650 gChicken Breast, raw
- 560 gQuinoa, cooked
- 200 gGreek Yogurt 2%
- 240 gCucumber
- 240 gTomato
- 80 gFeta
- 45 gLemon Juice
- 12 gOlive Oil
Make it
Method
Weigh and prepare all ingredients for Greek Chicken Souvlaki Bowl: 650 g Chicken Breast, raw, 560 g Quinoa, cooked, 200 g Greek Yogurt 2%, 240 g Cucumber, 240 g Tomato, 80 g Feta, 45 g Lemon Juice, 12 g Olive Oil. Wash produce and cut or grate it as the recipe requires. Keep raw animal products separate from ready-to-eat ingredients, and wash used bowls and knives promptly.
Heat a wide pan over medium-high heat. Add the listed oil if included and cook Chicken Breast, raw in a single layer until it takes on colour.
Add the remaining ingredients in their appropriate cooking order and toss for about 20 minutes. The ingredients should be tender but not falling apart.
Check chicken or turkey at its thickest point with a clean thermometer; it must reach at least 74°C internally before serving.
Divide Greek Chicken Souvlaki Bowl into 4 equal portions. Add fresh herbs, cheese or delicate greens only at the end and serve straight away.
Per serving
Nutrition snapshot
- Protein
- 53g
- Carbs
- 37g
- Fat
- 15g
- Energy
- 502 kcal
