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Chicken Gyro Bowls with Tzatziki, Feta, and Fresh Vegetables Recipe

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This Chicken Gyro Bowl brings all the vibrant flavors of a traditional Greek gyro into a healthy, easy-to-make bowl. Featuring marinated and pan-cooked chicken breast, fresh vegetables, tangy feta cheese, and creamy tzatziki sauce over a bed of brown rice, this recipe is perfect for a quick weeknight dinner that doesn’t compromise on taste or nutrition.

Ingredients

Chicken Marinade

  • 1/4 cup plain Greek yogurt (low fat or full fat)
  • 2 tablespoons fresh lemon juice
  • 2 cloves garlic, grated
  • 2 tablespoons chopped flat leaf parsley
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons dried oregano
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • Salt and freshly ground black pepper to taste
  • 1 1/4 pounds boneless skinless chicken breasts, cut into bite-sized pieces

Tzatziki Sauce

  • 1 cup shredded cucumber (or diced cucumber)
  • 1 1/2 cups plain Greek yogurt (low fat or full fat)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon chopped fresh dill
  • 1/2 teaspoon grated garlic (1 teaspoon if extra garlicy)
  • Salt and freshly ground black pepper to taste

Other Ingredients

  • 1 cup quartered cherry tomatoes
  • 1 cup diced cucumber
  • 1/4 cup diced red onion
  • 1/3 cup kalamata olives
  • 1/2 cup crumbled feta cheese
  • 2 cups cooked brown rice

Instructions

  1. Marinate the Chicken: Combine all chicken marinade ingredients — Greek yogurt, lemon juice, grated garlic, chopped parsley, olive oil, dried oregano, smoked paprika, ground cumin, ground coriander, salt, and pepper — in a bowl. Stir until fully combined. Add the bite-sized chicken pieces and toss to coat evenly. Let the chicken marinate for 30 minutes to absorb all the flavors.
  2. Prepare the Tzatziki Sauce: While the chicken marinates, mix together shredded or diced cucumber, Greek yogurt, lemon juice, chopped fresh dill, grated garlic, salt, and pepper in a bowl. Stir well and refrigerate until ready to serve, allowing the flavors to meld and the sauce to chill.
  3. Cook the Chicken: Heat a large skillet over medium-high heat and add enough olive oil to coat the bottom. Once hot, add the marinated chicken in a single layer. Let it cook undisturbed for 3 to 4 minutes to develop a golden brown exterior. Flip the chicken pieces and continue cooking for another 4 to 5 minutes, or until the chicken is cooked through and no longer pink inside.
  4. Assemble the Bowls: Divide the cooked brown rice evenly among four bowls. Top each bowl with the cooked chicken, diced cucumbers, quartered cherry tomatoes, diced red onions, kalamata olives, and crumbled feta cheese. Finish by spooning the chilled tzatziki sauce over the top. Serve immediately for a fresh, flavorful meal.

Notes

  • For best flavor, allow chicken to marinate for a full 30 minutes, but it can marinate longer in the fridge if desired.
  • If you prefer a thicker tzatziki sauce, strain excess moisture from the shredded cucumber before adding it.
  • Brown rice can be substituted with white rice, quinoa, or cauliflower rice for different textures or dietary needs.
  • Adjust garlic quantity in the tzatziki sauce to your taste preference — more garlic will intensify the flavor.
  • To make this recipe gluten free, ensure all ingredients like spices and olives are certified gluten free.

Find it online: https://recipesbyliza.com/chicken-gyro-bowls-with-tzatziki-feta-and-fresh-vegetables-recipe/