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Chicken Gyro Bowl

Introducing this Greek-style Chicken Gyro Bowl with rice, a mouthwatering and satisfying dish inspired by Mediterranean cuisine. Filled with bold flavors and aromatic ingredients, this Bbowl will tantalize your taste buds while providing a healthy and fulfilling meal. Perfect for a weeknight quick dinner or meal prep, this one-bowl-meal is full of flavor without any fuss
5 from 16 votes
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Course: repas principal
Cuisine: Méditerranéenne
Keyword: bol, facile
Prep Time: 20 minutes
Cook Time: 20 minutes
waiting time: 1 hour
Total Time: 1 hour 40 minutes
Servings: 4
Calories: 667kcal
Author: Sophie Viau

Ingredients

Marinade

  • ½ cup plain Greek yogurt
  • 3 tablespoons fresh lemon juice
  • 2 cloves of garlic grated
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper to taste

Bowl

  • 2 boneless skinless chicken breasts cut into cubes or 4 boneless skinless chicken thighs
  • ½ cup tzatziki sauce storebought or homemade tzatziki sauce
  • 1 cup cherry tomatoes cut in half
  • 1 fresh cucumber diced
  • 1 shallot or red onions
  • ½ cup kalamata olives cut in half
  • 1 4 cup crumble feta
  • 2 cups white rice or brown rice
  • Fresh parsley

Instructions

  • In a bowl made the chicken marinade, combine Greek yogurt, lemon juice, grated garlic, olive oil, red wine vinegar, dried oregano, salt, and pepper. Mix well.
  • Add the cubed chicken breasts into the bowl and toss them around to ensure they're well-coated in the marinade. Refrigerate for an hour to let the flavors meld together.
  • Preheat your oven to 400°F .
  • Remove the marinated chicken from the refrigerator and place it on a baking sheet. Cook for about 20 minutes, flipping halfway, until cooked through and slightly charred on the edges.
  • While the chicken is cooking, prepare a vegetables; cherry tomatoes, cucumber, shallots, and kalamata olives. Set aside.
  • To assemble the Chicken Gyro Bowl, place rice at the bottom on each plate. Layer the cooked chicken, vegetables and feta, followed by the tzatziki sauce.
  • Serve with pita bread if desired

Notes

 
Once cooled, transfer the leftovers to an airtight container and store them in the fridge for up to 4 days.
 
When you are ready to reheat the leftovers, avoid using the microwave as it can dry out the chicken and make it tough. Instead, heat the chicken in a skillet over medium high heat, stirring frequently until it is heated through.

Nutrition

Calories: 667kcal | Carbohydrates: 89g | Protein: 50g | Fat: 56g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 0.01g | Cholesterol: 209mg | Sodium: 2634mg | Potassium: 686mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1219IU | Vitamin C: 12mg | Calcium: 1054mg | Iron: 3mg