Enjoy the vibrant flavors of a Greek gyro in this easy-to-make chicken gyro bowl. Perfect for meal prep, it’s a healthy and satisfying lunch.
Author:Kenji Sato
Prep Time:15 minutes
Cook Time:10 minutes
Total Time:25 minutes
Yield:4 servings
Category:Lunch Bowls
Method:Skillet cooking and assembly
Cuisine:Greek
Diet:Vegetarian
Ingredients
Scale
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
2 tablespoons olive oil
1 tablespoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup plain Greek yogurt
1 tablespoon fresh lemon juice
1 teaspoon dried dill
1/2 teaspoon garlic powder
Salt and pepper to taste
2 cups chopped romaine lettuce
1 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1/4 cup red onion, thinly sliced
1/4 cup Kalamata olives, pitted and halved
1/4 cup crumbled feta cheese
1/4 cup cooked quinoa or brown rice (optional)
Pita bread (optional, for serving)
Instructions
In a bowl, toss chicken pieces with olive oil, oregano, garlic powder, onion powder, salt, and pepper.
Marinate for at least 15 minutes, or up to 4 hours in the refrigerator.
While chicken marinates, prepare the tzatziki sauce: In a small bowl, combine Greek yogurt, lemon juice, dill, garlic powder, salt, and pepper. Mix well and set aside.
Cook the chicken: Heat a skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes.
Assemble the bowls: Divide lettuce among bowls. Top with cooked chicken, cherry tomatoes, cucumber, red onion, and Kalamata olives.
Add quinoa or brown rice if using.
Dollop with tzatziki sauce and sprinkle with feta cheese.
Serve immediately or store in the refrigerator for meal prep.
Notes
For a spicier kick, add a pinch of red pepper flakes to the chicken marinade.
You can substitute chicken breast for chicken thighs if preferred.
Add other vegetables like bell peppers or artichoke hearts for extra flavor and nutrients.
Store tzatziki sauce separately to prevent sogginess.