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A colorful Chicken Gyro Bowl with grilled chicken, fresh cucumbers, tomatoes, olives, and creamy tzatziki over rice.
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Chicken Gyro Bowl

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4 servings
Calories: 540kcal

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.