Description
This Greek Chicken Gyro Bowl with Creamy Tzatziki Feta is a fresh and flavorful 30-minute dinner perfect for busy weeknights. Tender marinated chicken breasts are pan-seared to golden perfection and served over a bed of rice or quinoa, topped with crisp vegetables and a luscious homemade tzatziki feta sauce. This bowl combines Mediterranean flavors in a wholesome, satisfying meal that’s easy to prepare and sure to please the whole family.
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 2 tablespoons olive oil, 1 tablespoon lemon juice, 2 minced garlic cloves, 1 teaspoon dried oregano, 1/2 teaspoon paprika, salt, and black pepper. Coat the chicken breasts evenly with the marinade and let them sit for at least 20 minutes to absorb the flavors.
- Cook the Chicken: Heat a skillet or grill pan over medium-high heat. Place the marinated chicken breasts in the pan and cook for 5 to 6 minutes on each side, until they develop a golden crust and are fully cooked through. Once done, rest the chicken for a few minutes then slice it thinly.
- Prepare the Tzatziki Feta Sauce: In a small bowl, combine 1 cup Greek yogurt, 1/2 cup crumbled feta cheese, 1/2 cup grated cucumber (with seeds removed), 1 tablespoon lemon juice, 1 tablespoon olive oil, 1 finely minced garlic clove, and salt and pepper to taste. Mix thoroughly until the sauce is creamy and well blended.
- Assemble the Bowls: Start by placing 2 cups of cooked rice or quinoa as the base in each bowl. Arrange the sliced chicken on top, then add halved cherry tomatoes, diced cucumber, and thinly sliced red onion evenly across the bowls.
- Serve with Sauce: Generously drizzle the creamy tzatziki feta sauce over each bowl. Serve immediately and enjoy the vibrant Mediterranean flavors in this hearty, balanced meal.
Notes
- You can substitute rice or quinoa with couscous or cauliflower rice for a different texture or lower-carb option.
- For extra flavor, let the chicken marinate longer, up to 2 hours or overnight in the refrigerator.
- Use fresh herbs like parsley or dill in the tzatziki sauce for added freshness.
- Leftover chicken and sauce can be stored separately in airtight containers in the fridge for up to 3 days.
- To make this dish gluten-free, ensure the rice or quinoa and all ingredients are certified gluten-free.
