Description
Try these Greek Chicken Gyro Bowls for a quick weeknight dinner that’s packed with fresh Mediterranean flavors and balanced nutrition.
Ingredients
- For the Chicken Marinade
- 1.5 pounds chicken thighs (or chicken breast)
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 1/4 cup lemon juice, freshly squeezed
- 2 tablespoons red wine vinegar
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- Salt and black pepper to taste
- For the Bowl Assembly
- Cooked rice or cauliflower rice
- Cherry tomatoes, halved
- Cucumber, diced
- Red onion, thinly sliced or pickled
- Kalamata olives
- Feta cheese or goat cheese
- Fresh parsley for garnish
- Tzatziki sauce for serving
Instructions
1. In a large bowl, whisk together olive oil, minced garlic, lemon juice, red wine vinegar, oregano, cumin, salt, and pepper until well combined.
2. Place the chicken in a resealable bag or shallow dish and pour the marinade over it, ensuring it is fully coated. Refrigerate for at least 30 minutes or up to 4 hours.
3. Preheat a grill or skillet over medium-high heat. Remove the chicken from the marinade and discard excess.
4. Cook the chicken for 5–7 minutes per side until fully cooked and the internal temperature reaches 165°F.
5. Transfer the cooked chicken to a cutting board and let it rest for a few minutes before slicing into thin strips.
6. Assemble bowls by adding cooked rice, then topping with sliced chicken, cherry tomatoes, cucumber, red onion, olives, and feta cheese.
7. Drizzle with tzatziki sauce and garnish with fresh parsley. Serve immediately with optional pita bread.
Notes
For deeper flavor, marinate the chicken for up to 4 hours.
Store components separately in airtight containers for up to 4 days.
Swap rice with cauliflower rice for a low-carb option.
Omit cheese and use plant-based tzatziki for a dairy-free version.
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 90 mg