Description
This Greek Chicken Gyro Bowl with Creamy Tzatziki Feta is a vibrant and wholesome 30-minute dinner perfect for meal prep or a quick weeknight meal. Tender marinated chicken breasts are grilled to perfection and served over a bed of rice or quinoa, topped with fresh vegetables and a rich, tangy tzatziki feta sauce that adds a refreshing Mediterranean flair.
Ingredients
Scale
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
- Prepare the Marinade: In a bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, paprika, salt, and black pepper. Coat the chicken breasts evenly with this mixture and let them marinate for at least 20 minutes to enhance flavor and tenderness.
- Cook the Chicken: Heat a skillet or grill pan over medium-high heat. Place the marinated chicken breasts on the hot pan and cook for 5 to 6 minutes per side until they develop a golden-brown crust and are cooked through. Remove from heat and let rest for a few minutes before slicing thinly.
- Make the Tzatziki Feta Sauce: In a small bowl, combine Greek yogurt, crumbled feta cheese, grated cucumber (with seeds removed), lemon juice, olive oil, minced garlic, salt, and black pepper. Stir well until the mixture becomes creamy and evenly blended.
- Assemble the Bowls: Begin with a base of cooked rice or quinoa in each serving bowl. Top with the sliced grilled chicken, halved cherry tomatoes, diced cucumber, and thinly sliced red onion arranged attractively.
- Serve with Sauce: Generously drizzle the creamy tzatziki feta sauce over the assembled bowls just before serving to add a cool, rich finish that complements the grilled chicken and fresh veggies perfectly.
Notes
- For extra flavor, marinate the chicken for up to 2 hours or overnight if time allows.
- Quinoa is a great gluten-free alternative to rice and adds a pleasant nuttiness to the bowls.
- You can substitute grilled chicken with lamb or beef strips for a different gyro experience.
- To remove cucumber seeds, slice cucumber in half lengthwise and use a spoon to scoop out seeds before grating.
- This dish can be made dairy-free by omitting feta and using a plant-based yogurt alternative.
