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Greek Chicken Gyro Bowl with Creamy Tzatziki Feta Recipe

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  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Greek
  • Diet: Gluten Free

Description

This Greek Chicken Gyro Bowl with Creamy Tzatziki Feta is a flavorful and satisfying 30-minute dinner option. Featuring tender marinated chicken breasts grilled to perfection atop a bed of rice or quinoa, and fresh vegetables like cherry tomatoes, cucumber, and red onion, it’s completed with a rich and creamy homemade tzatziki feta sauce. This dish offers a balanced combination of Mediterranean flavors and textures, perfect for a quick and delicious weeknight meal.

Ingredients

For the Chicken Marinade

  • 2 large boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp paprika
  • Salt and black pepper, to taste

For the Bowl

  • 2 cups cooked rice or quinoa
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/4 cup red onion, thinly sliced

For the Creamy Tzatziki Feta Sauce

  • 1 cup Greek yogurt
  • 1/2 cup crumbled feta cheese
  • 1/2 cup grated cucumber (seeds removed)
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 clove garlic, finely minced
  • Salt and black pepper, to taste

Instructions

  1. Marinate the Chicken: In a bowl, combine olive oil, lemon juice, minced garlic, dried oregano, paprika, salt, and black pepper. Add chicken breasts and coat them evenly with the marinade. Let the chicken marinate for at least 20 minutes to absorb the flavors.
  2. Cook the Chicken: Heat a skillet or grill pan over medium-high heat. Cook the marinated chicken breasts for 5 to 6 minutes on each side until they are golden brown and fully cooked through. After cooking, let the chicken rest for a few minutes to retain its juices, then slice it into strips.
  3. Make the Creamy Tzatziki Feta Sauce: In a small bowl, combine Greek yogurt, crumbled feta cheese, grated cucumber (with seeds removed), lemon juice, olive oil, finely minced garlic, salt, and black pepper. Mix well until you achieve a creamy and smooth consistency.
  4. Assemble the Bowl: Begin by placing a base of cooked rice or quinoa in each serving bowl. Top with sliced chicken breasts, halved cherry tomatoes, diced cucumber, and thinly sliced red onion, arranging them attractively.
  5. Serve: Drizzle the creamy tzatziki feta sauce generously over each bowl before serving to add a rich and tangy flavor that complements the grilled chicken and fresh vegetables.

Notes

  • For a gluten-free option, use quinoa or certified gluten-free rice.
  • Marinating the chicken longer (up to 2 hours) enhances the flavor further.
  • You can swap the rice/quinoa base for a green salad to lighten the dish.
  • Adjust the amount of garlic in the sauce based on your preference.
  • Leftovers can be stored in the refrigerator for up to 2 days.

Find it online: https://slsrecipes.com/greek-chicken-gyro-bowl-with-creamy-tzatziki-feta-recipe/