Description
Flavorful Greek Chicken Gyro Bowls with marinated chicken, creamy tzatziki sauce, and fresh toppings served over rice. A healthy and delicious meal!
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 1 cup plain Greek yogurt (full-fat or low-fat)
- 1/2 cup cucumber, peeled, seeded, and grated
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh dill
- Salt and pepper to taste
- 4 cups cooked rice (basmati or jasmine preferred)
- 1 red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 cucumber, peeled, seeded, and diced
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup crumbled feta cheese
- Fresh parsley, chopped, for garnish
- Pita bread, warmed (optional, for serving on the side)
Instructions
- In a large bowl, whisk together olive oil, red wine vinegar, lemon juice, minced garlic, oregano, thyme, smoked paprika, cumin, and red pepper flakes (if using). Add chicken pieces and toss to coat evenly. Season generously with salt and pepper. Cover and refrigerate for at least 30 minutes, or up to overnight.
- Peel, seed, and grate the cucumber. Squeeze out excess liquid using a clean kitchen towel or cheesecloth. In a medium bowl, combine Greek yogurt, squeezed cucumber, minced garlic, lemon juice, olive oil, and chopped dill. Season with salt and pepper. Stir well. Cover and refrigerate for at least 30 minutes.
- Heat a large skillet over medium-high heat with olive oil. Remove chicken from marinade and discard marinade. Add chicken to the hot skillet in a single layer. Cook for 5-7 minutes per side, or until cooked through (internal temperature of 165°F/74°C).
- Preheat grill to medium-high heat. Remove chicken from marinade and discard marinade. Grill chicken for 4-5 minutes per side, or until cooked through (internal temperature of 165°F/74°C).
- Preheat oven to 400°F (200°C). Remove chicken from marinade and discard marinade. Spread chicken in a single layer on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until cooked through (internal temperature of 165°F/74°C).
- Divide cooked rice among four bowls. Top with cooked chicken, sliced red onion, halved cherry tomatoes, diced cucumber, and halved Kalamata olives. Drizzle generously with tzatziki sauce. Sprinkle with crumbled feta cheese and chopped fresh parsley. Serve immediately with warmed pita bread (optional).
Notes
- Marinating the chicken overnight yields the best flavor.
- Squeezing the excess liquid from the cucumber is crucial for a thick tzatziki sauce.
- Don’t overcrowd the pan when pan-frying the chicken. Cook in batches if necessary.
- Customize the bowls with your favorite toppings and variations (see “Tips and Variations” below).
- Prep Time: 25 minutes
- Cook Time: 20 minutes