Description
This Greek Chicken Gyro Bowl with Creamy Tzatziki Feta is a vibrant and satisfying 30-minute dinner perfect for busy weeknights. Featuring marinated grilled chicken served atop a bed of rice or quinoa, fresh vegetables, and a luscious homemade tzatziki feta sauce, this dish combines Mediterranean flavors for a nutritious and delicious meal.
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
- Marinate the Chicken: In a bowl, combine olive oil, lemon juice, minced garlic, dried oregano, paprika, salt, and black pepper. Coat the chicken breasts evenly with the marinade and let them rest for at least 20 minutes to absorb the flavors.
- Cook the Chicken: Heat a skillet or grill pan over medium-high heat. Cook the marinated chicken breasts for 5–6 minutes per side until they are golden brown and fully cooked through. Remove from heat, let the chicken rest briefly, then slice into strips.
- Prepare the Tzatziki Feta Sauce: In a small bowl, mix together Greek yogurt, crumbled feta cheese, grated cucumber (with seeds removed), lemon juice, olive oil, finely minced garlic, salt, and black pepper. Stir until smooth and creamy.
- Assemble the Bowls: Using rice or quinoa as the base, arrange sliced chicken on top. Add halved cherry tomatoes, diced cucumber, and thinly sliced red onion for freshness and crunch.
- Serve: Generously drizzle the creamy tzatziki feta sauce over the assembled bowls just before serving to enhance flavor and add a cooling, tangy finish.
Notes
- Marinate the chicken longer, up to 2 hours, for deeper flavor.
- Use quinoa as a gluten-free base option.
- For a spicier version, add a pinch of cayenne to the marinade.
- Make the tzatziki sauce ahead and refrigerate for enhanced flavor.
- Leftover chicken can be stored in the refrigerator for up to 3 days.
