Greek Souvlaki Pita Bowls

These Greek Chicken Souvlaki Pita Bowls combine lean protein, fibre, and anti-inflammatory herbs for a wholesome, balanced meal that supports gut health, PCOS, insulin resistance, and heart health. We included a delicious mix of textures — think crisp veggies, juicy marinated chicken, and creamy Greek yogurt-based tzatziki — to show you healthy eating can be delicious. Perfect for meal prep, this Mediterranean-inspired bowl is an easy, nutrient-rich option for anyone looking to improve digestion, reduce inflammation, stabilise blood sugars, lower cholesterol and have sustained energy across the day.

Serves 4

Ingredients:

The chicken and marinade

• 500g chicken breast

• 3 large garlic cloves, minced

• 1 tablespoon apple cider vinegar

• 3 tablespoons lemon juice

• 1 tablespoon extra virgin olive oil

• 3 tablespoons Greek yoghurt

• 1 ½ teaspoons dried oregano

• 1 teaspoon salt

• Crack of pepper

The tzatziki

• 2 medium cucumbers, cut in half lengthwise, flesh scooped out

• 1 ¼ cups Greek yoghurt

• 1 tablespoon extra virgin olive oil 

• 1 small garlic clove, minced 

• ¼ teaspoon salt

• Crack of pepper

The salad

• 3 medium tomatoes, diced

• 3 medium cucumbers, diced

• ½ spanish onion, finely diced

• ¼ cup parsley leaves, finely chopped

• 4 cups shredded cos lettuce

To serve

• 4 wholemeal pita bread

• Feta (optional)

• Lemon wedges

Method: 

1. Whisk together all ingredients for the chicken marinade.

2. Pound the chicken to around ½ inch thick and add to a shallow bowl or ziplock bag with the marinade. Place in the fridge and marinate for at least 30 minutes or up to 24 hours.

3. Meanwhile, make the tzatziki by coarsely grating the cucumbers, then squeezing dry using a tablecloth or mesh cloth. Add to a bowl with remaining ingredients and stir to combine. Allow to sit for at least 20 minutes before serving.

4. Remove chicken from the fridge 30 minutes prior to cooking. When ready to cook, remove from the bowl and discard excess marinade. Heat extra virgin olive oil in a non-stick saucepan over medium heat. Cook chicken for 3 to 4 minutes each side until golden brown (internal temperature should be 67°C). Once cooked, leave chicken to rest for 5 minutes prior to slicing.

5. Meanwhile, heat the pita bread lightly on a dry pan before cutting into triangles.

6. Assemble the Greek bowls by dividing salad ingredients amongst 4 bowls. Top with the sliced chicken and a dollop of tzatziki. Nestle the pita bread into the sides of each bowl, add lemon wedge and garnish with feta (if using) 

Tips

• You can meal prep this recipe in advance, ensuring to keep salad ingredients, chicken and tzatziki sauce in separate containers. Store in the fridge for up to 4 days

• To make this recipe dairy-free, swap yoghurt for unsweetened soy yoghurt and omit feta or use a dairy-free feta

• To make this recipe vegan, follow the above dairy-free tip and swap chicken for 500g hard tofu. Drain and squeeze out excess liquid from tofu with a tea towel, before slicing, dicing or breaking into large crumbled pieces.

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