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Grilled Chicken Souvlaki Bowls


  • 3 boneless, skinless chicken breast, halved lengthwise
  • 1 onion, thinly sliced
  • 3 carrots, peeled and chopped on a diagonal
  • 2 zucchini, thinly sliced
  • 1 (8-ounce) package sliced mushrooms
  • 1 yellow bell pepper, thinly sliced
  • 1 orange bell pepper, thinly sliced
  • 4 cloves garlic, minced
  • 1/4 cup olive oil
  • 1 large lemon, juiced
  • 1 1/2 tsp sea salt
  • 1 1/2 tsp freshly ground black pepper
  • 1 tsp Italian seasoning
Grilled Chicken Souvlaki Bowls


  • Preheat an outdoor grill or campfire to medium heat (325 degrees - 375 degrees).
  • Mix together all the ingredients in a large bowl or ziplock bag. I actually used a large bowl for the veggies and a plate for the chicken and carefully seasoned everything equally.
  • Lay 6 large sheets down on the counter and place a chicken breast halve on each foil and evenly top it with all of the vegetables.
  • Tightly wrap each packet, crimping the edges before wrapping it a second time with another sheet of foil, making sure it's packed tightly.
  • Grill packets or place them down in the embers for the campfire, rotating occasionally for even cooking. Cook until chicken is opaque and the vegetables are tender for about 20-25 minutes, about 10 minutes per side. Let rest an additional 10 minutes before opening the foil and serving.

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