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Chicken Souvlaki with Wild and Brown Rice

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Quick and easy weeknight chicken dish full of bright flavors – perfect on rice or served in a pita, salad or dipped with hummus.

Chicken Souvlaki - The Lemon Bowl

Grilling season is one of my favorite times of the year but for those of us who are still looking at snow on the grass, I wanted to share my favorite way of preparing Chicken Souvlaki when the grill is still hibernating for the season. Of course, I know many of you lucky ducks grill year round so be sure to check out my Grilled Chicken Souvlaki recipe.

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If you want to save time, make a double batch of this chicken and use it throughout the week. It tastes delicious in my Greek Chicken Pasta Salad or served over a Middle Eastern Fattoush Salad. For a tasty lunch idea, throw it into my Vegetarian Middle Eastern Pita and prepare for a major flavor explosion.

We served this chicken souvlaki over one of our favorite wild and brown rice blends but feel free to use any rice or grain you have on hand. Lemon Scented Bulgur Wheat with Toasted Almonds would be a fabulous side dish for this chicken. Whatever you do, make more than you think you’ll need. You’ll thank me later.

Thank you, as always, for reading, eating and sharing with me.

Your fork is waiting.

5 from 3 votes
Chicken Souvlaki - The Lemon Bowl
Print
Chicken Souvlaki with Wild and Brown Rice
Prep Time
10 mins
Cook Time
8 mins
Total Time
18 mins
 
Quick and easy weeknight chicken dish full of bright flavors - perfect on rice or served in a pita, salad or dipped with hummus.
Course: Main
Cuisine: greek
Servings: 4
Calories: 277 kcal
Author: Liz DellaCroce
Ingredients
  • 24 oz boneless skinless chicken breasts - cut in cubes
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons red wine vinegar
  • 3 cloves garlic grated
  • 1 tablespoon dried mint
  • 1 tablespoon dried oregano
  • 1/2 tablespoon salt
  • 1 teaspoon red chili flakes
  • Wild & Brown Rice Blend prepared according to package directions
  • fresh minced parsley garnish
US Measurements - Convert to Metric
Instructions
  1. Place chicken in a large resealable plastic bag and set aside.
  2. In a small bowl, whisk together olive oil, lemon juice, vinegar, garlic, mint, oregano, salt and chili flakes. Pour over the chicken and marinate for 30 minutes or overnight.
  3. To prepare chicken, heat a large non-stick skillet over medium high heat. When the pan is hot, use tongs to add chicken cubes to the pan. (You'll want to work in batches being careful not to overcrowd the chicken.)
  4. Cook chicken until browned, about 2-3 minutes per side. Remove from the pan and continue working in batches until all of the chicken is cooked.
  5. Serve over prepared rice and garnish with fresh parsley.
Recipe Notes

Note: Much of the marinate will remain in the bag when you cook the chicken so the nutrition facts are a bit skewed in that you won't actually be consuming all of the salt, oil, etc.

Nutrition Facts
Chicken Souvlaki with Wild and Brown Rice
Amount Per Serving
Calories 277 Calories from Fat 143
% Daily Value*
Total Fat 15.9g 24%
Saturated Fat 1.9g 10%
Polyunsaturated Fat 14g
Cholesterol 90mg 30%
Sodium 911mg 38%
Total Carbohydrates 1.9g 1%
Dietary Fiber 0.5g 2%
Sugars 0.2g
Protein 34.7g 69%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Reader Interactions

Comments

  3. I can be somewhat picky about chicken but gave this recipe a go. It was the best chicken I have made in a long time!

    Reply

  4. Oh, what a beautiful dish, Liz! I love all the zesty flavors and I can imagine how delicious the chicken is grilled. Today is a sunny, warm day so I think our grilling season will begin soon. Unless it begins to hail and snow again like last week, which is entirely possible! Happy spring to you!

    Reply

  10. Love how simple and delicious this recipe looks and sounds – things have been hectic this Spring with all the kids’ activities and I’ve been having to simplify my cooking these days – this would be perfect!

    Reply

  18. This looks so delicious! I love the flavors that you pulled together and am thinking the chicken could also be grilled once the weather warms up a bit more.

    Reply

    • Yes we grill it all Summer but I crave it in the Winter too so this is my cold weather version. Just as tasty!

      Reply

    • Thank you Dara!! My husband usually “Test tastes” several pieces before it lands on the table. ;-)

      Reply

    • So am I!!!! :-( We keep ours in the garage during the Winter – just too much snow to leave it out. I love my grill pan but it doesn’t compare. Spring has to be near, right?? :)

      Reply

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