Greek Chicken Gyro Bowls (Print Version)
# Ingredients:
→ Chicken Marinade
01 -
1/4 cup plain Greek yogurt (low fat or full fat)
02 -
2 tablespoons fresh lemon juice
03 -
2 cloves garlic, grated
04 -
2 tablespoons chopped flat leaf parsley
05 -
1 tablespoon olive oil
06 -
1 1/2 teaspoons dried oregano
07 -
1/2 teaspoon smoked paprika
08 -
1/2 teaspoon ground cumin
09 -
1/2 teaspoon ground coriander
10 -
Salt and freshly ground black pepper to taste
11 -
1 1/4 pounds boneless skinless chicken breasts, cut into bite sized pieces
→ Tzatziki Sauce
12 -
1 cup shredded or diced cucumber
13 -
1 1/2 cups plain Greek yogurt (low fat or full fat)
14 -
2 tablespoons fresh lemon juice
15 -
1 tablespoon chopped fresh dill
16 -
1/2 teaspoon grated garlic
17 -
Salt and freshly ground black pepper to taste
→ Bowl Assembly
18 -
1 cup quartered cherry tomatoes
19 -
1 cup diced cucumber
20 -
1/4 cup diced red onion
21 -
1/3 cup kalamata olives
22 -
1/2 cup crumbled feta cheese
23 -
2 cups cooked brown rice
# Instructions:
01 -
Mix all chicken marinade ingredients in a bowl until well combined. Add the cubed chicken and let it marinate for 30 minutes.
02 -
While the chicken marinates, prepare the tzatziki sauce by combining all sauce ingredients. Adjust seasoning to taste and refrigerate until ready to serve.
03 -
Heat enough olive oil to coat the bottom of a large skillet over medium-high heat. Add the marinated chicken in a single layer and brown for 3-4 minutes. Flip and cook for another 4-5 minutes until thoroughly cooked.
04 -
Fill each bowl with rice and top with the cooked chicken, cucumbers, red onion, tomatoes, kalamata olives, crumbled feta, and a generous dollop of tzatziki sauce.
# Notes:
01 -
This recipe transforms the classic Greek gyro sandwich into a healthy, convenient bowl format
02 -
You can adjust the garlic in the tzatziki sauce to 1 teaspoon for extra flavor