These Chicken Souvlaki Bowls will help with your mental concentration and energy levels… chicken & coconut… a great combo for body & mind energy…
I don’t know how or when it started, but somewhere along the way my family just assumed they were eating healthy when they ordered in Greek food. I do love Greek food… but really, souvlaki in a pita smothered in sauce (no matter how delicious), is just not a healthy meal. But, thankfully, this recipe for chicken souvlaki bowls is easy to make, healthy, and even more delicious than if it came from your favorite Greek restaurant. This bowl is completely paleo (if you use grain-free pita bread), dairy-free (the yogurt is coconut yogurt), and Whole 30 friendly, so let the healthy eating begin!
And yes, I am one of those people that truly believes that almost everything tastes better in a bowl. Just look at this one. It has all the fixins of traditional souvlaki, but it’s deconstructed in a bowl. You can sauce it yourself, add whatever kind of pita or bread you like (I used some sprouted grain pita), and add whatever veggies you like.
Just as an aside, I used oregano in the marinade for a few reasons. One: it tastes great. Two: oregano is an awesome germ fighter. I’ve been experimenting lately with oregano essential oil, and I think the next time I make this, I’m going to put a drop or two into the mix…
I made these awesome chicken souvlaki bowls last week when my son was over for dinner. He’s a big fan of overstuffed Greek pita sandwiches, so I wasn’t sure he would give these bowls a fair shot. This chicken got a huge thumbs up… but, he did take the contents of the bowl and cram it all into the pita… And, much to my chagrin, this meal was consumed while Ryan and Steve watched golf on TV. Oh, how I sometimes long for the days of eating at the table like mannered humans… (OK, so maybe I’m a little happy to sometimes eat in front of a good Netflix marathon…)
For another delicious healing chicken recipe, try my Turmeric Chicken.
Here’s what’s so great about some of the ingredients in this healthy chicken souvlaki bowl:
Chicken is something I push people to buy organic if possible. Organic chicken is a great, healthy protein to give you energy, lessen the pain of some types of arthritis, and boost your system when you are particularly weak — like after surgery or childbirth. People who have some conditions that we consider “excess heat” conditions should limit the amount of chicken they eat. So, if you have an illness that gives you a bright red tongue or severe dryness in your body, check with your doctor first. For example, if you have a lot of burning stomach acid, you should avoid chicken for awhile…
In Asian medicine, we use coconut to strengthen the body, reduce swelling, and stop bleeding. Coconut kills viruses, bacteria, and parasites. It’s good for all types of infections and viruses in the body, including the flu, bronchitis, tapeworms, urinary tract infections, and herpes. And perhaps most importantly, it helps you keep your mind sharp and it makes it easier for you to focus. My absolute favorite coconut yogurt is Anita’s (see recipe below for link).
Oregano is a powerful antioxidant and it is great at fighting bacteria. It’s also known as an herb that brings joy and happiness to people. I even just bought a bottle of oregano essential oil and I put a drop in our smoothies a few weeks ago when Steve had a cold… it’s powerful stuff!
Onions are great for your immune system; they are a natural antihistamine. Recently, I recommended that a patient with bronchitis put sliced raw onions in her socks when she went to sleep… she woke up so much better; they actually can rid the body of bacteria. (I know I’ve told you this before, but it really is awesome!) Onion is a superhero in the food world!
Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….
- For chicken:
- 8 boneless, skinless, organic chicken thighs
- sea salt and black pepper
- 1-1/2 cups coconut yogurt (plus extra for serving)
- ¼ cup extra-virgin olive oil
- 2 tsp dried oregano
- ¼ cup almond milk
- 1 tsp garlic powder (or use as much as you like) Note: please use fresh minced garlic if you have it -- I didn't have any on hand, so I used the powder.
- 2 Tbs dried minced onion flakes
- 1 Tbs red wine vinegar
- 1 med red onion, thinly sliced
- For bowls:
- greens of choice
- coconut yogurt (I love Anita's)
- optional veggies: bell peppers, Brussels sprouts, green beans, broccoli
- Season the chicken with salt and pepper. Place it in a bowl or dish with the coconut yogurt, oil, oregano, almond milk, garlic, minced dried onion, and vinegar. Smoosh it around until the marinade is covering all of the chicken. Refrigerate as long as you can (I put mine in the fridge for about 4 hours).
- Preheat the oven to 400°F convection setting, or 425°F regular bake setting.
- Cover a rimmed baking tray with parchment paper.
- Spread the chicken onto the tray in a single layer. Keep the marinade on the chicken.
- Lay the red onion slices on top of the chicken.
- Bake until the chicken is cooked through, about 30 minutes.
- Arrange the chicken in bowls with greens, tomatoes, extra yogurt, and any veggies you like.