Summer is finally here and the days are getting longer. You need a meal that feels light and refreshing after a long day. This Chicken Gyro Bowl is exactly what your family needs right now.
It delivers all the bold Mediterranean flavors you crave. You get juicy chicken, crisp vegetables, and creamy tzatziki in every bite. It is the perfect way to stay fueled and satisfied.
Why This Recipe Is a Winner
This dish is a total lifesaver for busy families. It is incredibly budget-friendly and uses simple pantry staples. You can prep everything ahead of time for a stress-free evening.
It is also a fantastic choice for a healthy reset. The high protein content keeps you full for hours. Your kids will love the bright colors and fun toppings too.
Simple Method
Making this bowl is easier than you might think. You simply marinate the chicken and cook it in a skillet. There is no fancy equipment required for this recipe.
Even beginner cooks can master this meal in 30 minutes. The assembly is quick and totally customizable for everyone. You will feel like a pro in the kitchen today.
Ingredients You’ll Need
Fresh produce and simple spices make this dish shine. Grab these items on your next grocery run.
- 1.5 lbs boneless skinless chicken breast, cut into 1-inch pieces
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 3 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 cups cooked basmati rice
- 1 cup English cucumber, diced
- 1 cup cherry tomatoes, halved
- 0.5 cup red onion, thinly sliced
- 0.5 cup Kalamata olives, pitted
- 0.5 cup feta cheese, crumbled
- 0.5 cup tzatziki sauce
- 2 tablespoons fresh parsley, chopped
Step-by-Step Directions
- In a medium mixing bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper.
- Add chicken pieces to the marinade and toss to coat; marinate for at least 10 minutes.
- Heat a large non-stick skillet over medium-high heat.
- Add the chicken to the skillet (discarding excess marinade) and cook for 8 to 10 minutes, stirring occasionally, until the chicken is golden brown and reaches an internal temperature of 165°F.
- To assemble, divide the cooked rice among four bowls.
- Top each bowl with equal portions of the cooked chicken, cucumber, cherry tomatoes, red onion, and olives.
- Garnish each bowl with crumbled feta cheese and a dollop of tzatziki sauce.
- Sprinkle with fresh parsley and serve immediately.
Best Ways to Enjoy It
Serve this Chicken Gyro Bowl warm for a cozy weeknight dinner. You can also add a side of warm pita bread. It is great for dipping into the extra tzatziki sauce.
For a lighter option, serve it over a bed of greens. A squeeze of fresh lemon adds a beautiful pop of brightness. Sit outside and enjoy this fresh meal in the sun.
Keep It Fresh
This recipe is a dream for meal prep lovers. Store the cooked chicken and rice in airtight containers. Keep the fresh vegetables and sauce in separate containers.
It will stay fresh in the fridge for up to four days. Reheat the chicken and rice in the microwave briefly. Then, add your cold toppings for a perfectly fresh lunch.
Tips for Best Results
- Don’t skip the 10-minute marinade for the most tender chicken.
- Use English cucumbers because they have fewer seeds and more crunch.
- Cut your chicken into uniform pieces so they cook evenly.
- Wipe the skillet between batches if you are doubling the recipe.
- Add a pinch of red pepper flakes for a little summer heat.
- Prep your veggies while the chicken marinates to save time.
- Use fresh parsley for the best burst of herbal flavor.
Ways to Switch It Up
- Swap the rice for quinoa or cauliflower rice for a low-carb twist.
- Use grilled shrimp or chickpeas instead of chicken for variety.
- Add roasted red peppers for a sweet and smoky flavor.
- Try goat cheese if you want a creamier alternative to feta.
Common Questions
Can I use chicken thighs instead?
Yes, chicken thighs work beautifully in this recipe. They are very juicy and hard to overcook. Just ensure they reach an internal temperature of 165°F.
Is this recipe gluten-free?
This Chicken Gyro Bowl is naturally gluten-free as written. Always check your tzatziki sauce label to be 100% sure. It is a safe and delicious choice for many diets.
I hope this fresh bowl brings a little sunshine to your kitchen. It is such a joy to share these simple, healthy meals with you all. Happy cooking!
— Katie Wood
Ingredients
- 1.5 lbs boneless skinless chicken breast, cut into 1-inch pieces
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 3 cloves garlic , minced
- 1 tablespoon dried oregano
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 cups cooked basmati rice
- 1 cup English cucumber, diced
- 1 cup cherry tomatoes, halved
- 0.5 cup red onion, thinly sliced
- 0.5 cup Kalamata olives, pitted
- 0.5 cup feta cheese, crumbled
- 0.5 cup tzatziki sauce
- 2 tablespoons fresh parsley, chopped
Instructions
- In a medium mixing bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper.
- Add chicken pieces to the marinade and toss to coat; marinate for at least 10 minutes.
- Heat a large non-stick skillet over medium-high heat.
- Add the chicken to the skillet (discarding excess marinade) and cook for 8 to 10 minutes, stirring occasionally, until the chicken is golden brown and reaches an internal temperature of 165°F.
- To assemble, divide the cooked rice among four bowls.
- Top each bowl with equal portions of the cooked chicken, cucumber, cherry tomatoes, red onion, and olives.
- Garnish each bowl with crumbled feta cheese and a dollop of tzatziki sauce.
- Sprinkle with fresh parsley and serve immediately.
