Description
Greek Chicken Gyro Bowls are a vibrant, healthy meal featuring marinated grilled chicken breast served over a bed of brown rice or quinoa, topped with fresh vegetables, Kalamata olives, feta cheese, and a refreshing cucumber yogurt sauce. This dish is perfect for a flavorful and balanced Mediterranean-inspired lunch or dinner.
Ingredients
Scale
Chicken Marinade
- 1 lb chicken breast, boneless and skinless
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp paprika
- Salt and pepper to taste
Cucumber Yogurt Sauce
- 1 cup Greek yogurt
- 1 cup cucumber, finely diced
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh mint, chopped
- Pinch of salt
Bowl Ingredients
- 2 cups cooked brown rice or quinoa
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup feta cheese, crumbled
- 1 tsp red wine vinegar
- 1 tbsp olive oil (remaining from marinade)
- Fresh parsley, for garnish
- 4 pita bread rounds, optional
Instructions
- Prepare the marinade: In a large bowl, combine 2 tablespoons of olive oil, fresh lemon juice, minced garlic, dried oregano, ground cumin, paprika, salt, and pepper. Mix well to create the flavorful marinade.
- Marinate the chicken: Add the boneless, skinless chicken breasts to the marinade, ensuring each piece is thoroughly coated. Cover the bowl and refrigerate for at least 1 hour, or overnight if more time is available for enhanced flavor.
- Grill the chicken: Preheat a grill or grill pan over medium-high heat. Cook the marinated chicken for 6 to 7 minutes on each side until the internal temperature reaches 165°F (75°C). After grilling, allow the chicken to rest for a few minutes before slicing it thinly.
- Make the cucumber yogurt sauce: While the chicken grills, prepare the sauce by combining Greek yogurt, finely diced cucumber, chopped fresh dill, chopped fresh mint, and a pinch of salt in a medium bowl. Stir thoroughly and refrigerate until ready to use.
- Assemble the bowl base: In serving bowls, layer cooked brown rice or quinoa as the foundation. Add halved cherry tomatoes, thinly sliced red onion, Kalamata olives, and crumbled feta cheese evenly on top.
- Add the grilled chicken: Place the sliced grilled chicken over the prepared bowl ingredients, distributing it evenly across the bowls.
- Dress and finish: Drizzle the cucumber yogurt sauce and red wine vinegar over each bowl. Optionally, add a drizzle of the remaining 1 tablespoon olive oil to enhance richness and flavor.
- Serve with pita (optional): Warm pita bread rounds can be served on the side to complement the bowls, adding a traditional Greek touch.
- Garnish and enjoy: Top each bowl with freshly chopped parsley for a burst of color and freshness. Serve immediately and enjoy your Greek Chicken Gyro Bowls!
Notes
- For a vegetarian version, omit the chicken and add grilled halloumi or chickpeas.
- Marinating the chicken overnight intensifies the flavor and makes the meat more tender.
- Brown rice or quinoa can be substituted with cauliflower rice for a low-carb option.
- Make sure the chicken is cooked to the safe internal temperature of 165°F (75°C).
- Leftovers can be stored in the fridge for up to 3 days but keep the sauce separate to prevent sogginess.
