Chicken Gyro Bowls
Chicken Gyro Bowls layer lemon oregano chicken with brown rice, creamy tzatziki, cucumber, tomatoes, olives, and feta. They work well for fresh meal prep lunches or a Mediterranean-inspired family dinner.
Equipment
- Mixing bowls
- Box grater
- Clean kitchen towel
- Large skillet
- Instant-read thermometer
Ingredients
- 1/4 cup plain Greek yogurt for marinade
- 2 tablespoons fresh lemon juice for marinade
- 2 cloves garlic grated
- 2 tablespoons flat leaf parsley chopped
- 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
- salt and freshly ground black pepper to taste
- 1 1/4 pounds boneless skinless chicken breasts cut into bite sized pieces
- 1 cup shredded cucumber squeezed dry
- 1 1/2 cups plain Greek yogurt for tzatziki
- 2 tablespoons fresh lemon juice for tzatziki
- 1 tablespoon fresh dill chopped
- salt and freshly ground black pepper to taste
- 1 cup cherry tomatoes quartered
- 1 cup cucumber diced
- 1/4 cup red onion diced
- 1/3 cup kalamata olives
- 1/2 cup feta cheese crumbled
- 2 cups cooked brown rice
Instructions
- Stir the marinade yogurt, lemon juice, garlic, parsley, olive oil, oregano, paprika, cumin, coriander, salt, and pepper together.
- Add the chicken pieces and toss until coated, then let the chicken marinate for at least 20 minutes.
- Mix the squeezed shredded cucumber with Greek yogurt, lemon juice, dill, salt, and pepper to make the tzatziki.
- Prep the tomatoes, diced cucumber, red onion, olives, and feta for topping the bowls.
- Cook the chicken in a hot skillet in a single layer until browned and cooked through to 165°F.
- Divide the brown rice among bowls, then top with chicken, fresh vegetables, olives, feta, and tzatziki.
- Serve warm with extra dill, parsley, lemon juice, or black pepper if desired.
Notes
Storage: Store chicken and rice in the refrigerator for up to 4 days, with tzatziki and fresh toppings kept separately.
Reheating: Warm the chicken and rice until hot, then add the chilled sauce and fresh vegetables after reheating.
Freezing: Freeze cooked chicken for up to 2 months, but keep cucumber sauce, tomatoes, and feta fresh.
Expert Tips: Squeeze the shredded cucumber well and cook the chicken in batches so the sauce stays thick and the chicken browns.
Variations: Swap brown rice for quinoa, white rice, pita, lettuce, or cauliflower rice depending on the meal you want.
Meal Prep: Pack rice and chicken together, then keep tzatziki and toppings in a separate container for the best texture.