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Skillet Chicken Souvlaki Bowls

Name: Skillet Chicken Souvlaki Bowls
Prep time: 26 min
Total time: 56 min
Cuisine: Greek
Ingredients: boneless chicken — 680 g; olive oil — 54 g; lemon juice — 44 g; garlic — 12 g; dried leaf oregano — 3 g; salt — 6 g; black pepper — 3 g; long-grain white rice — 177 g; nonfat plain yogurt — 237 g; english cucumber — 100 g; grape tomatoes — 473 g; red onion — 55 g; feta cheese — 113 g; dill — 7 g

Skillet Chicken Souvlaki Bowls reads citrus 5.6, salinity 5.6 and richness 5.6 on Palate's 0–10 flavor X-ray — a Greek main, about 56 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 6.5 / 10
Sweet & Fruity — 2.2 / 10
Sour & Bright — 7.0 / 10
Bitter & Earthy — 1.5 / 10
Rich & Fat — 6.0 / 10
Aromatic & Spice — 4.2 / 10

The measured notes (of 18)

Citrus 5.6 · Salinity 5.6 · Richness 5.6 · Umami 5.0 · Sourness 4.6 · Allium 3.7 · Herbaceous 3.5 · Funk & Ferment 2.5 · Sweetness 1.7 · Warm Spice 1.6 · Fruity 1.4 · Bitterness 1.4 · Nutty 1.4 · Marine & Briny 1.0 · Floral 0.9 · Heat 0.8 · Earthy 0.7

What's in it (14)

boneless chicken — 680 g
olive oil — 54 g
lemon juice — 44 g
garlic — 12 g
dried leaf oregano — 3 g
salt — 6 g
black pepper — 3 g
long-grain white rice — 177 g
nonfat plain yogurt — 237 g
english cucumber — 100 g
grape tomatoes — 473 g
red onion — 55 g
feta cheese — 113 g
dill — 7 g

Time & effort: about 56 min (26 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 129.2 kcal, 12.9 g protein, 2.5 g fat, 13.8 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

In a medium bowl, whisk 2 tablespoons of the olive oil, 2 tablespoons of the lemon juice, half the garlic, the oregano, 1 teaspoon of the salt, and the pepper. Add the chicken and toss to coat; let marinate at room temperature 20 minutes (or covered in the fridge up to 4 hours).
Meanwhile, bring the rice and 1 3/4 cups water to a boil in a small saucepan with a pinch of the remaining salt. Cover, reduce heat to low, and simmer until the water is absorbed and the rice is tender, 15-18 minutes.
Remove the rice from heat and let stand, covered, 5 minutes, then fluff with a fork.
While the rice cooks, stir together the yogurt, grated cucumber, the remaining garlic, the remaining lemon juice, and half the dill in a small bowl; season with salt to taste. Cover and refrigerate until ready to serve.
In a separate bowl, toss the cherry tomatoes and red onion with the feta and a drizzle of the remaining olive oil and a pinch of salt; set aside.
Heat the remaining olive oil in a large skillet over medium-high heat until shimmering. Add the marinated chicken in a single layer and sear undisturbed until deeply golden on the first side, 4-5 minutes.
Flip the chicken and cook until golden on the second side and cooked through to 165°F, 3-4 minutes more.
Transfer the chicken to a plate and let rest 5 minutes to keep it juicy.
Divide the rice among bowls, top with the chicken, the tomato-feta salad, and a generous spoonful of the yogurt sauce.
Scatter with the remaining dill and serve.

Dishes with a similar flavor shape

Feta-Stuffed Chicken Breasts with Sun-Dried Tomatoes — Greek
Greek Pork Souvlaki Pita Wraps — Greek
Zucchini and Feta Fritters with Lemon Yogurt — Greek
Grilled Greek Chicken Souvlaki — Greek
Lemon Ricotta Pasta — Italian

Keep reading: what citrus, salinity, richness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.