Chicken Souvlaki Bowl

I love making dinner bowls, and this is definitely one of my favorites! It’s filled with delicious Greek flavors and topped with all the ingredients of tzatziki sauce. The combination of the grilled chicken and eggplant over quinoa topped off with cool cucumber, tomatoes, and Greek yogurt makes such a satisfying meal with contrasting textures and flavors!

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Chicken Souvlaki Bowl

Prep Time
20 mins

Cook Time
14 mins

Serves
2

INGREDIENTS

2 (6-ounce) boneless, skinless chicken breasts

1 small eggplant, sliced thick

1 tablespoon olive oil

1 teaspoon oregano

1 teaspoon dried basil

1 teaspoon lemon juice

1/4 teaspoon salt

1/4 teaspoon pepper

1 cup cooked quinoa

3/4 cup chopped cucumber

3/4 cup grape tomatoes, halved

1/4 cup crumbled feta cheese

2 tablespoons plain nonfat Greek yogurt

1 tablespoon chopped fresh dill

1/4 cup thinly sliced red onion, optional

DIRECTIONS

Preheat an outdoor grill, indoor grill, or grill pan to medium- high heat.

In a mixing bowl, toss chicken breasts and eggplant with olive oil, spice blend, lemon juice, salt, and pepper.

Arrange the chicken and eggplant on the grill in a single layer.

Let eggplant cook 8–10 minutes, flipping halfway through. Let chicken cook 12–14 minutes, flipping halfway through, just until cooked throughout.

Assemble the bowls by spooning quinoa into 2 serving bowls. Arrange cucumber, tomatoes, and feta cheese around the quinoa.

Slice or chop the cooked chicken and eggplant and disperse evenly over the two bowls.

Top each bowl with a dollop of Greek yogurt and sprinkling of fresh dill before serving. You may also top with thinly sliced red onion, if desired.

Mona’s Tips

To bring out the natural sweetness of the fresh red onion, toss in a teaspoon of red wine vinegar and let sit as you prep.

Ingredient Insider

For the most protein with the least calories, look for boneless, skinless chicken breasts that are trimmed of excess skin and fat. You can also trim excess fat yourself.