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Chicken Souvlaki Bowls are light, healthy, and full of lovely Greek flavor. Loaded up with veggies, and piled over cauliflower rice, this meal is low in carbs but high in deliciousness. Vegetarian Adaptable!

Chicken Souvlaki Bowls

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A quick and flavorful grilled Chicken or Portobello Mushroom Souvlaki Bowl with fresh summer vegetables, Cucumber yogurt Sauce and Cauliflower “Rice” – or serve in a toasty pita!


Units Scale

Chicken & Marinade

  • 4 cloves garlic cloves
  • zest of one small lemon
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 2 teaspoons fresh chopped oregano ( or 1 teaspoon dried) or sub thyme.
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • generous pinch cayenne, chili flakes, or aleppo pepper
  • 1 lb boneless chicken breast or thighs ( or 3 large portobellos) leave whole

Cucumber Yogurt Sauce

  • 3/4 cup plain yogurt
  • 1 garlic clove- minced
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt, more to taste
  • 1 cup finely diced cucumber
  • 23 tablespoons fresh dill, parsley or mint, or a combination
  • pepper or chili flakes to taste

Cauliflower Rice

Optional Bowl Additions:

  • 12 cups diced cucumber
  • 12 cups tomatoes- sliced in half or diced
  • 1 avocado, sliced
  • fresh greens- arugula or fresh herbs
  • Grilled Veggies- red bell pepper, eggplant slices, zucchini or summer squash ( brush with olive oil and salt before grilling)
  • Toasty Pita


  1. Marinate: Place marinade ingredients in a medium bowl and stir. Add Chicken or Portobellos (leave whole), toss to coat. Set aside at room temp.
  2. Make Cucumber Yogurt sauce by stirring all ingredients together in a small bowl.
  3.  Make Cauliflower Rice: Heat oil over medium-high heat in a large skillet. Add shallot or onion and saute for two minutes. Turn heat to medium, add garlic, and cook one more minute. Add cauliflower rice. Saute a few minutes, stirring, then turn the heat down to med-low.  Return to the cauliflower rice, stir for a few more minutes, adding seasonings. Be careful not to overcook this; you want to retain its great texture.
  4. Grill: Preheat grill to High heat. (You can also sear or bake- see notes) Set aside any veggies for the bowl ( cut cucumber, tomatoes, avocado). At this point, put the chicken, portobello, and any veggies you like ( brushed with olive oil & salted) on the grill, cover, and turn the heat down to medium, and cook 5 minutes or so. Check the grill and flip the chicken when you see good grill marks, adjusting heat as necessary. I like to give a good sear first, then turn the heat down to med-low to finish cooking. When cooked, slice chicken, portobellos, and any other veggies you had grilling.
  5. Assemble Bowls: Place a mound of Cauliflower rice in the base of the bowl. Surround with veggies, chicken and a dollop of cucumber yogurt sauce. Sprinkle the veggies with fresh herbs, a little salt, olive oil and lemon if you like.


Marinate chicken for 20 mintues or overnight.

Feel free to bake chicken ( or porto’s) in a 400F oven until cooked through, or pan sear.


  • Serving Size: 4 ounces chicken plus ¼ bowl ingredeints
  • Calories: 482
  • Sugar: 6.8 g
  • Sodium: 839.1 mg
  • Fat: 25.9 g
  • Saturated Fat: 4.9 g
  • Carbohydrates: 31.1 g
  • Fiber: 8.5 g
  • Protein: 36.8 g
  • Cholesterol: 89.7 mg