Description
Experience the vibrant flavors of the Mediterranean with these satisfying Chicken Gyro Bowls. Packed with fresh ingredients and customizable options, they make for a delightful meal any night of the week.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs or breasts
- 3 tablespoons olive oil (for marinade)
- Juice of half a lemon (for marinade)
- 2 cloves minced garlic (for marinade)
- 1 tablespoon dried oregano (for marinade)
- 1 teaspoon dried thyme (for marinade)
- 1 teaspoon paprika (for marinade)
- 1/2 teaspoon cumin (for marinade)
- Salt and black pepper (to taste, for marinade)
- 1 cup dry basmati rice or quinoa
- 1 English cucumber (diced)
- 1 pint cherry tomatoes (halved)
- 1/4 red onion (thinly sliced)
- 1/2 cup Kalamata olives (roughly chopped)
- 1/2 cup crumbled feta cheese
- 1 cup plain full-fat Greek yogurt (for tzatziki)
- 1/2 English cucumber (grated and squeezed for tzatziki)
- 1 tablespoon fresh chopped dill (for tzatziki)
- 1 teaspoon fresh lemon juice (for tzatziki)
- Pinch of salt and pepper (for tzatziki)
- Fresh parsley or dill (for garnish)
- Extra lemon wedges (for serving)
Instructions
- Prepare the Chicken Marinade: Cut the boneless, skinless chicken into bite-sized pieces or thin strips. In a medium bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, dried thyme, paprika, cumin, salt, and black pepper. Add the chicken to the mixture, toss to coat, cover, and let it marinate in the refrigerator for at least 30 minutes, ideally for 2-4 hours.
- Make the Tzatziki Sauce: Grate half of an English cucumber and squeeze out as much water as possible. In a small bowl, combine the squeezed cucumber with Greek yogurt, minced garlic, chopped dill, lemon juice, and a pinch of salt and pepper. Stir, taste, and adjust seasonings as needed, then chill in the fridge.
- Cook Your Grain: Prepare rice or quinoa according to package directions. For rice, rinse it, combine with water or broth, bring to a boil, reduce heat, cover, and simmer until tender. Fluff with a fork and set aside.
- Chop the Fresh Toppings: Dice the English cucumber, halve the cherry tomatoes, thinly slice the red onion, and roughly chop the Kalamata olives. Crumble the feta cheese and chop fresh parsley or dill for garnish.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the marinated chicken in a single layer and cook for about 3-5 minutes per side until golden brown and cooked through. Remove from the pan and let it rest.
- Assemble the Bowls: Divide the cooked rice or quinoa among serving bowls. Top with cooked chicken, diced cucumber, cherry tomatoes, red onion, Kalamata olives, tzatziki sauce, crumbled feta cheese, and garnish with fresh herbs. Squeeze fresh lemon juice over everything before serving.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 90 mg
Keywords: Marinate the chicken for at least 2-4 hours for maximum flavor. Avoid overcrowding the pan when cooking the chicken for better searing. Make tzatziki ahead of time to enhance flavors. Store components separately for meal prep.