Description
A fresh, Mediterranean‑inspired gyro bowl with seasoned chicken, crisp vegetables, creamy tzatziki, and a customizable base.
Ingredients
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup cooked rice or quinoa
- 1 cup cherry tomatoes, halved
- ½ cucumber, diced
- ¼ red onion, thinly sliced
- ½ cup feta cheese, crumbled
- ½ cup tzatziki sauce
- Fresh parsley for garnish
Instructions
- In a bowl, whisk together olive oil, lemon juice, garlic, oregano, cumin, paprika, salt, and black pepper.
- Add the chicken breasts to the marinade and let sit for at least 30 minutes, or overnight for deeper flavor.
- Heat a skillet over medium heat and cook the chicken for 5‑6 minutes per side until golden brown and fully cooked. Let rest for a few minutes, then slice.
- In serving bowls, divide the cooked rice or quinoa as the base.
- Top each bowl with sliced chicken, cherry tomatoes, cucumber, red onion, and feta cheese.
- Drizzle tzatziki sauce over the bowls and garnish with fresh parsley.
- Serve immediately and enjoy!
Notes
- You can use either rice or quinoa (or even a green salad base) depending on your preference.
- Marinating longer (overnight) enhances flavor.
- Fresh ingredients (tomatoes, cucumber, herbs) make a big difference.
- If available, grilling the chicken adds extra smoky flavor; otherwise pan‑searing works fine.
- Make tzatziki from scratch if you can for the best taste, or use store‑bought if short on time.
- This dish works well for meal prep—prepare components ahead, assemble when ready to eat.
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: —
- Sodium: —
- Fat: —
- Saturated Fat: —
- Unsaturated Fat: —
- Trans Fat: —
- Carbohydrates: —
- Fiber: —
- Protein: —
- Cholesterol: —
