Greek Chicken Souvlaki Bowls

  • Prep + Cook Time
    30 Minutes
  • Servings
Where to Buy


  • Lemon Parsley Rice (recipe below)
  • Leftover Chicken Souvlaki, reheated
  • Leftover Tomato-Cucumber Salad
  • Leftover Tzatziki
  • Hummus
  • Sliced Kalamata Olives
  • Crumbled Feta Cheese
  • Pita

For the Lemon Parsley Rice

  • 2 tablespoons olive oil
  • 1 1/2 cups white rice, rinsed
  • 2 cups low sodium chicken broth
  • 1/3 cup lemon juice
  • 1/2 teaspoon Kosher salt
  • 1/4 cup chopped fresh parsley


    1. Divide rice between four bowls. Top with leftover souvlaki, tomato-cucumber salad, and tzatziki. Add hummus and kalamata olives and sprinkle with crumbed feta cheese.  Serve with pita, if desired.

    For the Lemon Parsley Rice

    1. Heat oil over medium heat in a medium saucepan. Add rice and cook, stirring frequently, for about 2-3 minutes.  Add broth, lemon juice, and salt.  Cover the pan with a lid and bring to a simmer.  Turn the heat to low to maintain a gentle simmer and cook for about 20 minutes or until all liquid is absorbed.  Remove from heat and leave covered for 5 minutes.  Fluff with a fork and stir in fresh parsley.

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