Greek Gyro Bowl
This Greek Gyro Bowl brings all the bright, savory flavors of a classic gyro into a hearty, nourishing bowl. Tender oregano-lemon chicken is paired with fluffy quinoa or rice, crisp vegetables, creamy tzatziki-style yogurt sauce, and salty feta for a fresh, satisfying main dish.
Follow the steps below to cook the desired recipe
1. In a bowl, combine olive oil, lemon juice, minced garlic, oregano, salt, and black pepper. Add the chicken breast and turn to coat well, then let it marinate for at least 15 minutes while you prepare the other ingredients.
2. Mix the Greek yogurt, cucumber, dill, and a small pinch of salt in a separate bowl to make a quick tzatziki-style sauce. Chill until ready to serve so the flavors stay fresh and bright.
3. Heat a skillet or grill pan over medium-high heat. Cook the marinated chicken for 5 to 7 minutes per side, or until nicely browned and cooked through with an internal temperature of 165°F.
4. Transfer the chicken to a cutting board and let it rest for 5 minutes so the juices stay inside. Slice it into thin strips or bite-sized pieces.
5. Warm the quinoa or rice if needed and divide it evenly among four bowls as the base.
6. Top each bowl with sliced chicken, cherry tomatoes, red onion, and crumbled feta cheese.
7. Add a generous spoonful of the cucumber-dill yogurt sauce over the top or serve it on the side for dipping.
8. Finish with pita wedges on the side and an extra squeeze of lemon if desired. Serve immediately while the chicken is warm and the vegetables are crisp.
1 lb chicken breast
2 tbsp olive oil
2 tbsp lemon juice
3 cloves garlic, minced
2 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
1 cup Greek yogurt
1 cup cucumber, grated or finely diced
1 tbsp fresh dill, chopped
1 cup cherry tomatoes, halved
1/2 red onion, thinly sliced
1/2 cup feta cheese, crumbled
2 cups cooked quinoa or rice
2 pita breads, warmed and cut into wedges
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