Description
A colorful and delicious meal that combines marinated chicken, fresh veggies, and homemade tzatziki sauce, perfect for a weeknight family dinner.
Ingredients
Scale
- 1 large English cucumber (1 lb)
- 1 ½ cups full-fat Greek yogurt
- 2–3 cloves garlic, minced
- 2 tbsp fresh dill, chopped
- 1 tbsp fresh mint, chopped (optional)
- 1 tbsp fresh lemon juice
- 1 tbsp extra virgin olive oil
- ½ tsp salt
- ¼ tsp black pepper
- 1 ½ lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- ¼ cup extra virgin olive oil
- 2 tbsp fresh lemon juice
- 2 cloves garlic, minced
- 1 tbsp dried oregano
- 1 tsp dried thyme
- ½ tsp smoked paprika (optional)
- ¼ tsp ground cumin
- Salt and black pepper to taste
- Wooden or metal skewers (optional)
- 1 tbsp olive oil
- 1 cup long-grain white rice
- 2 cups chicken or vegetable broth
- ½ tsp dried oregano
- ¼ tsp salt
- Fresh parsley, chopped (for garnish)
- 4 cups mixed greens or chopped romaine lettuce
- 1 large tomato, diced
- 1 English cucumber, diced
- ½ red onion, thinly sliced
- ½ cup pitted Kalamata olives, halved
- ½ cup crumbled feta cheese
- Warm pita bread or wraps (optional)
- Additional lemon wedges (for serving)
Instructions
- Prepare Tzatziki Sauce: Grate the cucumber and squeeze out excess moisture. In a bowl, mix the cucumber with Greek yogurt, minced garlic, dill, mint, lemon juice, olive oil, salt, and pepper. Stir well, seal, and refrigerate for at least 30 minutes.
- Marinate Greek Chicken: Place chicken pieces in a mixing bowl. Whisk together olive oil, lemon juice, minced garlic, oregano, thyme, paprika, cumin, salt, and pepper. Pour over chicken and toss to coat. Let it refrigerate for at least 30 minutes or overnight.
- Cook Greek Chicken: For pan-frying, heat olive oil in a skillet over medium-high heat and cook chicken for about 4-6 minutes per side until it reaches 165°F (74°C). For grilling, heat grill and cook for 4-5 minutes per side. For baking, preheat oven to 400°F (200°C) and cook for about 18-25 minutes, flipping halfway. Rest for 5 minutes before serving.
- Prepare Greek Rice Pilaf (Optional): Heat olive oil in a saucepan over medium heat. Toast rice for a couple of minutes, then stir in broth, oregano, and salt. Bring to a boil, reduce heat, cover, and simmer for about 15-18 minutes. Fluff with a fork after keeping covered for 5 minutes.
- Prepare Bowl Components: Wash and dry mixed greens. Dice tomato, cucumber, and slice red onion. Halve Kalamata olives and crumble feta cheese.
- Assemble Greek Chicken Gyro Bowls: In each bowl, lay a generous amount of mixed greens (and rice if using). Top with cooked chicken, diced tomatoes, cucumbers, red onion, Kalamata olives, and crumbled feta. Add tzatziki sauce and serve with lemon wedges and pita if desired.
Notes
For a vegetarian option, substitute chicken with grilled eggplant or marinated tofu. Store leftovers in separate airtight containers.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling, Baking, Pan-Frying
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg
Keywords: Greek chicken gyro bowl, tzatziki, marinated chicken, healthy dinner, Mediterranean cuisine