Description
Chicken Gyro Bowls packed with tender chicken, flavorful Greek spices, fresh veggies, and creamy tzatziki sauce. Quick, comforting, and crowd-pleasing dish!
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken breasts or thighs
- ¼ cup (60ml) extra virgin olive oil
- 3 tablespoons (45ml) fresh lemon juice
- 4 garlic cloves, minced
- 2 tablespoons (6g) dried oregano
- 1 teaspoon (5g) salt
- ½ teaspoon (1g) black pepper
- 1 cup (240g) Greek yogurt
- 1 medium cucumber, grated and drained
- 2 garlic cloves, minced
- 1 tablespoon (15ml) olive oil
- 1 tablespoon (15ml) lemon juice
- 1 tablespoon (3g) fresh dill, chopped
- Salt and pepper to taste
- 3 cups (570g) cooked rice (white, brown, or cauliflower rice)
- 2 cups (300g) cherry tomatoes, halved
- 1 large cucumber, diced
- 1 red onion, thinly sliced
- ½ cup (75g) kalamata olives, pitted
- ½ cup (75g) feta cheese, crumbled
- Fresh lemon wedges for serving
Instructions
- Step 1: Marinate the Chicken In a large bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper to create your marinade. Slice the chicken breasts into even pieces, about ½-inch thick, or leave chicken thighs whole. Add the chicken to the marinade, tossing to coat thoroughly. Cover and refrigerate for at least 2 hours, or preferably overnight for deeper flavor in your **Chicken Gyro Bowls**.
- Step 2: Prepare the Tzatziki Sauce While the chicken marinates, prepare your tzatziki sauce. Grate the cucumber, then wrap in a clean kitchen towel and squeeze out excess moisture. In a medium bowl, combine the Greek yogurt, drained cucumber, minced garlic, olive oil, lemon juice, and fresh dill. Season with salt and pepper to taste, then refrigerate until ready to use, allowing flavors to develop.
- Step 3: Cook the Chicken When ready to cook, heat a grill pan or skillet over medium-high heat. Remove the chicken from marinade (discard used marinade) and cook for 4-5 minutes per side until golden brown and the internal temperature reaches 165°F (74°C). Transfer to a cutting board and let rest for 5 minutes before slicing into strips.
- Step 4: Prepare the Vegetables While the chicken rests, prepare your vegetables. Halve the cherry tomatoes, dice the cucumber, slice the red onion, and gather your kalamata olives and feta cheese. These fresh components add vibrant color and texture to your **Chicken Gyro Bowls**.
- Step 5: Assemble the Bowls Assemble your bowls by starting with a base of cooked rice (about ¾ cup per bowl). Arrange the sliced chicken and prepared vegetables in sections around the bowl. Add a generous dollop of tzatziki sauce in the center, then sprinkle with crumbled feta cheese. Garnish with additional fresh herbs and a squeeze of lemon before serving.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 7g
- Sodium: 910mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 115mg