Name: Mediterranean Chicken Gyro Bowls
Ingredients: For the Chicken: 1.5 lbs (680g) boneless, skinless chicken breasts; 3 tablespoons olive oil; 2 tablespoons lemon juice; 3 garlic cloves, minced; 1 tablespoon dried oregano; 1 teaspoon ground cumin; 1 teaspoon paprika; Salt and black pepper to taste; For the Tzatziki: 1 cup (240ml) Greek yogurt; 1 small cucumber, grated and drained; 2 tablespoons fresh dill, chopped; 1 garlic clove, minced; 1 tablespoon lemon juice; Salt to taste; Bowl Components: 2 cups (340g) cooked quinoa or rice; 1 cup (150g) cherry tomatoes, halved; 1 cucumber, diced; ½ red onion, thinly sliced; ½ cup (60g) crumbled feta cheese; Fresh parsley, chopped; Kalamata olives (optional)

Description

Discover the ultimate Mediterranean Chicken Gyro Bowls – a delicious, healthy meal that’s super easy to make and packed with flavor!

Ingredients

Scale

For the Chicken:
- 1.5 lbs (680g) boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 garlic cloves, minced
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and black pepper to taste
For the Tzatziki:
- 1 cup (240ml) Greek yogurt
- 1 small cucumber, grated and drained
- 2 tablespoons fresh dill, chopped
- 1 garlic clove, minced
- 1 tablespoon lemon juice
- Salt to taste
Bowl Components:
- 2 cups (340g) cooked quinoa or rice
- 1 cup (150g) cherry tomatoes, halved
- 1 cucumber, diced
- ½ red onion, thinly sliced
- ½ cup (60g) crumbled feta cheese
- Fresh parsley, chopped
- Kalamata olives (optional)

Instructions

Prepare the marinade by combining olive oil, lemon juice, minced garlic, oregano, cumin, paprika, salt, and pepper in a large bowl.
Cut chicken breasts into 1-inch pieces. Add to marinade, ensuring each piece is well-coated. Cover and refrigerate for 30 minutes to 4 hours.
Prepare tzatziki: Grate cucumber and sprinkle with salt. Let sit for 10 minutes, then squeeze out excess moisture.
Mix grated cucumber with Greek yogurt, chopped dill, minced garlic, lemon juice, and salt. Refrigerate until serving.
Cook quinoa or rice according to package instructions. Set aside and keep warm.
Heat a large skillet over medium-high heat. Remove chicken from marinade, shaking off excess.
Cook chicken in batches, ensuring pieces are not overcrowded. Cook for 6-8 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C).
While chicken cooks, prepare bowl components: Dice cucumber, halve cherry tomatoes, slice red onion.
Assemble bowls: Start with a base of quinoa or rice. Top with cooked chicken, fresh vegetables, crumbled feta, and a generous dollop of tzatziki.
Garnish with fresh parsley, a drizzle of olive oil, and lemon wedges.