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Greek Chicken Gyro Bowls

Savory Greek Chicken Gyro Bowls for a Quick Flavor Escape

Enjoy Greek Chicken Gyro Bowls, a quick meal bursting with Mediterranean flavors and fresh ingredients, perfect for any busy evening.
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Prep Time 30 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 1 pound Boneless, Skinless Chicken Thighs Substitute with chicken breasts for a leaner option
  • 2 tablespoons Olive Oil No substitutions necessary
  • 3 cloves Garlic (minced) Can use garlic powder if fresh is unavailable
  • 2 tablespoons Lemon Juice Fresh is best, but bottled works in a pinch
  • 1 tablespoon Red Wine Vinegar Can substitute with apple cider vinegar
  • 1 teaspoon Dried Oregano Essential for Mediterranean flavor
  • 1 teaspoon Ground Cumin Enhances the Mediterranean profile
  • to taste Salt Adjust to taste
  • to taste Black Pepper Adjust to taste
For the Bowls
  • 2 cups Cooked Rice (white or brown) Substitute with cauliflower rice for a low-carb version
  • 1 cup Cherry Tomatoes (halved) Any small tomato can work
  • 1 cup Cucumber (diced) Substitute with radish for a different texture
  • 1/2 cup Red Onion (thinly sliced) Substitute with green onions for milder flavor
  • 1/2 cup Kalamata Olives (halved) Can use green olives as an alternative
  • 1/2 cup Feta Cheese (crumbled) Can substitute with goat cheese
  • 1/4 cup Fresh Parsley (chopped) Can replace with dill
For the Topping
  • 1 cup Tzatziki Sauce Homemade or store-bought, a must-have!

Equipment

  • Skillet
  • Medium bowl
  • Plastic bag or shallow dish

Method
 

Step‑by‑Step Instructions
  1. In a medium bowl, whisk together olive oil, minced garlic, lemon juice, red wine vinegar, dried oregano, ground cumin, salt, and pepper until well combined.
  2. Place the boneless, skinless chicken thighs into a plastic bag or shallow dish and pour the marinade over them. Seal and refrigerate for at least 30 minutes.
  3. Preheat your grill or skillet to medium-high heat.
  4. Remove the marinated chicken from the refrigerator and grill or pan-sear for 5-7 minutes on each side until cooked through.
  5. Transfer the chicken thighs to a plate and let them rest for about 5 minutes before slicing.
  6. In each serving bowl, add cooked rice or cauliflower rice as the base, layer on sliced chicken, followed by the fresh veggies and feta.
  7. Drizzle with tzatziki sauce and sprinkle with fresh parsley.
  8. Serve immediately.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 70mgSodium: 600mgPotassium: 700mgFiber: 5gSugar: 4gVitamin A: 500IUVitamin C: 20mgCalcium: 150mgIron: 2mg

Notes

Allowing the chicken to marinate for at least 30 minutes, but up to 4 hours, enhances flavor; fresh herbs and vegetables are recommended.

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