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Chicken Gyro Bowl

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A vibrant Chicken Gyro Bowl bursting with the flavors of Mediterranean cuisine, featuring marinated chicken, fresh veggies, and creamy tzatziki.

Ingredients

Scale
  • 1 pound boneless chicken breasts (diced into bite-sized pieces)
  • 4 tablespoons Greek yogurt
  • 2 tablespoons flat parsley (chopped)
  • 1 tablespoon olive oil or avocado oil (plus 12 tablespoons for cooking)
  • 1 tablespoon garlic (minced)
  • 2 tablespoons lemon juice (from 1 lemon)
  • 2 teaspoons dried oregano
  • 1 teaspoon paprika
  • 1/2 teaspoon thyme
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Cucumber (diced)
  • Kalamata or black olives
  • Cherry tomatoes (quartered)
  • Feta cheese (crumbled)
  • Red onion (diced)
  • Orzo or brown rice (cooked)
  • Parsley and/or dill (fresh)
  • Lemon wedges (for serving)
  • Tzatziki sauce (homemade or store-bought)

Instructions

  1. Mix the marinade by combining Greek yogurt, chopped parsley, olive oil, minced garlic, lemon juice, oregano, paprika, thyme, cumin, salt, and pepper in a large bowl until smooth.
  2. Marinate the chicken by adding it to the marinade and tossing to coat. Cover and refrigerate for at least 30 minutes, or overnight for best flavor.
  3. Prepare the tzatziki sauce by combining all ingredients in a bowl. Taste and adjust seasoning, then refrigerate until serving.
  4. Sauté the chicken in a large skillet over medium-high heat with 1 to 2 tablespoons of oil.
  5. Cook the chicken for 4-5 minutes without stirring to develop a golden-brown crust, then flip and cook for an additional 3-4 minutes until fully cooked.
  6. Assemble the bowls starting with a base of cooked orzo or brown rice, topped with cooked chicken, cucumbers, olives, tomatoes, feta, and red onion.
  7. Drizzle generously with tzatziki, garnish with fresh parsley and/or dill, and serve with lemon wedges.

Notes

For the best flavor, marinate chicken overnight. Customize toppings according to your preference.

Nutrition

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