Greek Chicken Gyro Bowls

Why You’ll Love This Recipe

This recipe delivers the best of Mediterranean flavors with juicy, well-seasoned chicken and crisp, fresh vegetables. The homemade-inspired marinade gives the chicken a bright, herbaceous taste, while the tzatziki sauce adds cool creaminess. It’s a balanced, protein-packed bowl that’s perfect for meal prep or quick dinners.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 cup cooked rice or quinoa
• 1 cup cherry tomatoes, halved
• ½ cucumber, diced
• ¼ red onion, thinly sliced
• ½ cup feta cheese, crumbled
• ½ cup tzatziki sauce
• Fresh parsley, for garnish

Directions

1. Marinate the Chicken: In a bowl, combine olive oil, lemon juice, minced garlic, oregano, cumin, paprika, salt, and pepper. Add chicken breasts and coat well. Marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
2. Cook the Chicken: Preheat a grill or skillet over medium-high heat. Cook chicken breasts for 5-7 minutes per side or until fully cooked (internal temperature 165°F). Let rest for a few minutes, then slice into strips.
3. Assemble the Bowls: Divide cooked rice or quinoa between two bowls. Top with sliced chicken, cherry tomatoes, cucumber, red onion, and crumbled feta cheese.
4. Add Sauce and Garnish: Drizzle tzatziki sauce over each bowl and garnish with fresh parsley.
5. Serve immediately and enjoy!

Servings and Timing

• Servings: 2
• Preparation time: 10 minutes
• Marination time: 30 minutes to 2 hours
• Cooking time: 15 minutes
• Total time: Approximately 55 minutes (including marination)

Variations

• Swap rice or quinoa for couscous or pita bread.
• Add olives or roasted red peppers for extra Mediterranean flavor.
• Use ground chicken or turkey as an alternative protein.
• For a vegan version, substitute chicken with grilled tofu and use dairy-free tzatziki.
• Spice up the marinade with a pinch of cayenne or crushed red pepper flakes.

Storage/Reheating

• Store components separately in airtight containers in the refrigerator for up to 3 days.
• Reheat chicken and grains before assembling the bowl.
• Tzatziki sauce and fresh vegetables are best added fresh and not reheated.

FAQs

Can I cook the chicken in the oven instead of grilling?

Yes, bake at 400°F (200°C) for 20-25 minutes until cooked through.

How do I make homemade tzatziki sauce?

Mix Greek yogurt with grated cucumber, minced garlic, lemon juice, olive oil, and fresh dill or mint.

Can I use pre-cooked chicken?

Yes, leftover or rotisserie chicken works well for quick assembly.

Is quinoa better than rice?

Both work great; quinoa adds extra protein and a nuttier flavor.

Can I prepare this recipe ahead of time?

Yes, marinate and cook the chicken ahead, store separately, and assemble when ready to eat.

What can I substitute for feta cheese?

Use goat cheese or a dairy-free cheese alternative if preferred.

How long does the marinade last?

Chicken can be marinated safely for up to 24 hours in the refrigerator.

Can I make this gluten-free?

Yes, all ingredients are naturally gluten-free.

Can I add a salad dressing instead of tzatziki?

Tzatziki is traditional, but a lemon vinaigrette or tzatziki-inspired dressing works well.

How do I keep the chicken moist?

Don’t overcook and allow the chicken to rest after cooking to retain juices.

Conclusion

Greek Chicken Gyro Bowls combine fresh, vibrant ingredients with tender, flavorful chicken for a balanced and satisfying meal. Easy to customize and perfect for healthy lunches or dinners, this recipe brings the essence of a classic gyro into a wholesome, bowl-friendly format you’ll want to make again and again.

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