🥙 Greek Chicken Souvlaki with Lemon Rice

🥣 Ingredients (Serves 4)

🍗 For the Chicken Marinade

• 500 g (1 lb) boneless chicken breast or thighs, cubed

• 2 tbsp olive oil

• Juice of 1 lemon

• 2 cloves garlic, minced

• 1 tsp dried oregano

• ½ tsp paprika

• Salt & pepper to taste

🍋 For the Lemon Rice

• 1 cup basmati or jasmine rice

• 2 cups low-sodium chicken broth

• 1 tbsp olive oil

• Juice and zest of 1 lemon

• 1 tbsp chopped parsley or dill

• Salt, to taste

🥒 Optional for Serving

• Tzatziki sauce

• Pita bread or flatbread

• Greek salad on the side

👩‍🍳 Instructions

✅ Step 1: Marinate the Chicken

1. In a bowl, mix olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper.

2. Add chicken cubes and toss well to coat.

3. Cover and marinate for 30 minutes to 2 hours (the longer, the better).

✅ Step 2: Cook the Lemon Rice

1. Heat olive oil in a pot, add rice, and sauté for 1 minute.

2. Add chicken broth, lemon zest, and a pinch of salt.

3. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until fluffy.

4. Stir in lemon juice and chopped parsley.

✅ Step 3: Grill the Chicken

1. Thread marinated chicken onto skewers.

2. Grill over medium-high heat for 8–10 minutes, turning occasionally, until golden and cooked through.
   (Alternatively, bake at 200°C / 400°F for 20 minutes.)

✅ Step 4: Serve

Plate the lemon rice, top with grilled chicken skewers, and drizzle with a little olive oil and lemon juice.
Serve with tzatziki and warm pita bread for a complete Greek feast! 🇬🇷

💚 Health & Nutrition Benefits

✅ Healthy Tips

1. 🌿 Add vegetables (like zucchini or peppers) to the skewers for extra color and nutrition.

2. 🍋 Use brown rice or quinoa instead of white rice for a fiber boost.

3. 🔥 For authentic flavor, grill over charcoal or an outdoor BBQ.

4. 🧊 Leftovers make great wraps or salad toppings the next day.