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Chicken Gyro Bowl with marinated chicken, tzatziki sauce, crumbled feta, cherry tomatoes, kalamata olives, and brown rice

Chicken Gyro Bowls

Juicy marinated chicken, homemade tzatziki, fresh vegetables, and crumbled feta cheese served over brown rice in a quick, healthy Mediterranean-inspired bowl packed with 62g of protein.
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Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 553
Ingredients Equipment Method Notes

Ingredients
  

  • 1/4 cup plain Greek yogurt 2% or full fat, for marinade
  • 2 tbsp fresh lemon juice for marinade
  • 2 garlic cloves grated, for marinade
  • 2 tbsp chopped flat leaf parsley
  • 1 tbsp olive oil plus more for the skillet
  • 1.5 tsp dried oregano
  • 0.5 tsp smoked paprika
  • 0.5 tsp ground cumin
  • 0.5 tsp ground coriander
  • 1.25 lbs boneless skinless chicken breasts cut into bite-sized pieces, or substitute chicken thighs
  • 1 cup shredded cucumber squeezed completely dry, for tzatziki
  • 1.5 cups plain Greek yogurt 2% or full fat, for tzatziki
  • 2 tbsp fresh lemon juice for tzatziki
  • 1 tbsp chopped fresh dill
  • 0.5 tsp grated garlic use 1 tsp for extra garlicky tzatziki
  • 1 cup quartered cherry tomatoes
  • 1 cup diced cucumber Persian or English preferred
  • 1/4 cup diced red onion
  • 1/3 cup kalamata olives
  • 1/2 cup crumbled feta cheese
  • 2 cups cooked brown rice white rice or cauliflower rice also work

Equipment

  • large skillet
  • mixing bowls
  • Microplane zester

Method
 

  1. Combine all marinade ingredients in a bowl and stir until smooth. Add the cubed chicken, toss to coat, and marinate for 30 to 60 minutes at room temperature or covered in the refrigerator.
  2. While the chicken marinates, make the tzatziki. Shred the cucumber and squeeze out all excess liquid using a clean kitchen towel. Stir together with Greek yogurt, lemon juice, fresh dill, grated garlic, salt, and pepper. Refrigerate until ready to serve.
  3. Chop the cucumber, cherry tomatoes, red onion, and olives and set aside.
  4. Heat a large skillet over medium-high heat and add enough olive oil to coat the bottom. Add the marinated chicken in a single layer without crowding the pan. Cook undisturbed for 3 to 4 minutes until golden, then flip and cook another 4 to 5 minutes until cooked through.
  5. To assemble, spoon rice into each bowl. Top with cooked chicken, diced cucumber, red onion, cherry tomatoes, kalamata olives, and crumbled feta. Add a generous spoonful of tzatziki on top and serve immediately.

Notes

Chicken thighs can be substituted for breasts and stay especially juicy. For best flavor, let the chicken marinate the full 60 minutes. Bowls can be meal prepped and stored for up to 4 days with components kept separate. Tzatziki keeps in the fridge for up to 4 days; stir before each use.
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