Description
This Greek Chicken Gyro Bowl is a vibrant and healthy meal featuring marinated chicken thighs cooked to perfection and served over a bed of rice with fresh vegetables, tangy feta, and creamy tzatziki sauce. Perfect for a quick weeknight dinner or meal prep, this dish combines classic Mediterranean flavors in a wholesome, satisfying bowl.
Ingredients
For the Chicken Marinade
- 1 pound boneless skinless chicken thighs
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 3 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Bowl
- 2 cups cooked white or brown rice
- 1 cup chopped romaine lettuce
- 1 cup diced cucumber
- 1 cup cherry tomatoes, halved
- 1/4 cup thinly sliced red onion
- 1/4 cup crumbled feta cheese
- 1/2 cup tzatziki sauce
Instructions
- Marinate the Chicken: In a bowl, combine olive oil, lemon juice, minced garlic, dried oregano, paprika, ground cumin, salt, and black pepper. Add the chicken thighs and toss to coat evenly. Cover and marinate for at least 20 minutes or up to overnight for deeper flavor.
- Cook the Chicken: Heat a skillet or grill pan over medium-high heat. Cook the marinated chicken for 5 to 7 minutes on each side until fully cooked through and nicely browned. Remove from heat and let the chicken rest for a few minutes to retain juices.
- Slice the Chicken: After resting, slice the chicken into thin strips suitable for serving in the bowls.
- Assemble the Bowls: Divide the cooked rice evenly among four serving bowls. Top each bowl with sliced chicken, chopped romaine lettuce, diced cucumber, halved cherry tomatoes, thinly sliced red onion, and crumbled feta cheese.
- Add Tzatziki and Serve: Finish each bowl with a generous spoonful of creamy tzatziki sauce. Serve immediately and enjoy a delicious Greek-inspired meal.
Notes
- Chicken breasts can be used instead of thighs, but reduce cooking time slightly to prevent drying out.
- These bowls are great for meal prep and keep well refrigerated for up to 3 days.
