Chicken Souvlaki Lunch Bowls

Happy Monday!

What's in your lunchbox this week? I hate the amount of time I spend prepping lunches on Sunday but you know what I hate more? Being hangry, eating junk and spending a ton of money each week going out for lunch or ordering in. All of these places that deliver now (Chipotle, Panera...) make it even more tempting to order something on the fly.

This week I made these delicious chicken souvlaki lunch bowls which is a watered down version of a meal my family has all the time. We love making a big chicken souvlaki salad with Greek lemon rice and pita. This lunch bowl is basically a chicken salad, but the dressing and marinade make it yummy enough to eat a few days in a row so you won't be sick of it by Friday.

Chicken Souvlaki Lunch Bowls

Chicken Marinade 

(for 10 chicken tenderloin pieces, or 5 breasts)
  • juice from 2 lemons
  • 1/4 cup of olive oil
  • 1 tablespoon of oregano
  • 4 garlic cloves, minced
  • salt and pepper
Add chicken and marinade to a Ziplock bag and let the chicken marinate for an hour or two. If you don't have time to let it sit, coat it well. The garlic and oregano will go a long way!

On a baking sheet, lay the chicken flat and broil at 500 degrees for 5-6 minutes (it will start to brown a bit). Turn the chicken over and broil for another 5 minutes.

Salad Fixings

  • romaine lettuce
  • tomato
  • cucumbers
  • red onion
  • feta cheese
  • kalamata or black olives

Free to do list from Clementine Creative / Make Today Awesome
Salad dressing containers / Sistema To Go Collection

Greek Vinaigrette Dressing

Makes 2 cups
  • 3/4 cup of olive oil
  • 1 cup red wine vinegar
  • 2 tsp garlic powder
  • 2 tsp oregano
  • 2 tsp basil
  • 1 1/2 tsp pepper
  • 1 1/2 tsp salt
  • 1 1/2 tsp onion powder
  • 1 1/2 tsp dijon mustard

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