Gluten-Free Chicken Souvlaki Bowl
By the Gluten Free Recipes team ·
Tender, marinated chicken is pan-seared to perfection and tossed in a savory, slightly tangy sauce, creating a vibrant and satisfying gluten-free souvlaki bowl. This dish offers a delightful balance of savory flavors and satisfying textures, perfect for a quick weeknight meal.
At a glance: This hard dinner recipe yields 4 servings in about 40 minutes (20 min prep, 20 min cook). It uses 10 ingredients — including boneless, olive oil, garlic — and walks through 5 steps. Updated . Browse more dinner recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Chicken Souvlaki Bowl: When preparing this dinner recipe, exercise caution with ingredients like stock and tamari; always ensure they are certified gluten-free to prevent cross-contamination. Be mindful of shared utensils and cooking surfaces if preparing for someone with celiac disease or severe gluten sensitivity In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Stock often contains yeast extract or barley derivatives; use only certified gluten-free stock.
Gluten-Free Notes for Gluten-Free Chicken Souvlaki Bowl: This recipe is naturally gluten-free by using certified gluten-free tamari or coconut aminos and ensuring all stock is gluten-free. It avoids any gluten-containing grains.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup gluten-free chicken or vegetable stock
- 2 tbsp gluten-free tamari or coconut aminos
- 1 tbsp cornstarch or arrowroot starch
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tbsp dried oregano
- 1 tbsp lemon juice
Instructions
- 1
In a medium bowl, combine the chicken pieces with 1 tablespoon of olive oil, salt, black pepper, and dried oregano. Toss well to ensure each piece is evenly coated, then let it marinate for at least 10 minutes while you prepare the sauce. This step infuses the chicken with aromatic flavors.
- 2
Heat the remaining 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat until it shimmers. Carefully add the marinated chicken pieces in a single layer, ensuring not to overcrowd the pan, and sear them for about 4-5 minutes per side, until they are golden brown and cooked through. Remove the chicken from the pan and set aside.
- 3
Reduce the heat to medium and add the minced garlic to the same skillet, sautéing for about 30-60 seconds until fragrant, being careful not to burn it. Pour in the gluten-free chicken or vegetable stock and the gluten-free tamari or coconut aminos, scraping up any browned bits from the bottom of the pan. Bring the liquid to a gentle simmer.
- 4
In a small bowl, whisk together the cornstarch or arrowroot starch with 2 tablespoons of cold water until smooth, creating a slurry. Slowly pour this slurry into the simmering sauce while whisking continuously. Continue to cook and stir for about 2-3 minutes, or until the sauce has thickened to a glossy consistency.
- 5
Return the seared chicken pieces to the skillet with the thickened sauce. Add the lemon juice and toss everything together gently for about 1-2 minutes, allowing the chicken to warm through and become fully coated in the delicious sauce. Serve immediately over your favorite gluten-free grains or gluten-free pasta for a complete and satisfying meal.
Nutrition (per serving)
Tips & Notes
- Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
- Roll the lemon firmly on the counter before cutting to get significantly more juice.
- Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.
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