Chicken Gyro Bowls
Chicken Gyro Bowls combine yogurt-marinated chicken, brown rice, crisp vegetables, Kalamata olives, feta, and creamy homemade tzatziki.
Ingredients
Chicken Marinade
- 1/4 cup plain Greek yogurt
- 2 tablespoons fresh lemon juice
- 2 garlic cloves grated
- 2 tablespoons chopped flat-leaf parsley
- 1 tablespoon olive oil
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1 1/4 pounds boneless skinless chicken breasts, cut into bite-size pieces
Tzatziki Sauce
- 1 cup shredded cucumber
- 1 1/2 cups plain Greek yogurt
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh dill
- 1/2 teaspoon grated garlic
- Kosher salt to taste
- Freshly ground black pepper to taste
Bowl Components
- 2 cups cooked brown rice
- 1 cup quartered cherry tomatoes
- 1 cup diced cucumber
- 1/4 cup diced red onion
- 1/3 cup Kalamata olives
- 1/2 cup crumbled feta cheese
- Olive oil as needed for the skillet
Instructions
Cook the rice:
- Prepare the brown rice according to its package instructions. Keep it covered and warm while preparing the remaining components.
Marinate the chicken:
- Whisk the Greek yogurt, lemon juice, garlic, parsley, olive oil, oregano, smoked paprika, cumin, coriander, salt, and black pepper in a medium bowl. Add the chicken and stir until every piece is coated. Cover and refrigerate for 30 minutes.
Prepare the tzatziki:
- Squeeze as much liquid as possible from the shredded cucumber. Stir it with the Greek yogurt, lemon juice, dill, garlic, salt, and black pepper. Cover and refrigerate until serving.
Prepare the vegetables:
- Cut the tomatoes, cucumber, and red onion. Drain the olives and crumble the feta. Keep all toppings refrigerated while cooking the chicken.
Cook the chicken:
- Heat a large skillet over medium-high heat and add enough olive oil to lightly coat the bottom. Arrange the chicken in one layer. Cook without moving for 3–4 minutes, then turn the pieces and cook for another 4–5 minutes, or until browned and the thickest pieces reach 165°F.
Assemble the bowls:
- Divide the rice among four bowls. Add the chicken, tomatoes, cucumber, red onion, Kalamata olives, and feta. Finish each bowl with tzatziki and serve immediately.
CHEF’S TIP
Squeeze the cucumber thoroughly before making the tzatziki to prevent a watery sauce.
Cook the chicken in batches when necessary so it can brown rather than steam.
For meal preparation, store the chicken and rice together but keep the vegetables, feta, olives, and tzatziki separate.
Cook the chicken in batches when necessary so it can brown rather than steam.
For meal preparation, store the chicken and rice together but keep the vegetables, feta, olives, and tzatziki separate.
CALORIES PER SERVING