Name: Chicken Gyro Bowls Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 2 pounds boneless skinless chicken thighs; ¾ cup Greek yogurt; 2 tablespoons lemon juice; 1 tablespoon red wine vinegar; 2 tablespoons Greek seasoning; 3 cloves garlic, minced; 1 cup long grain rice; ½ teaspoon salt; 2 tablespoons lemon juice; ¼ cup chopped parsley; ¼ cup chopped basil; 1 English cucumber, finely diced; ½ red onion, finely diced; 2 Roma tomatoes, seeded and finely diced; 2 small romaine hearts, chopped; 4 ounces feta cheese, crumbled; 4 tablespoons tzatziki sauce

Introduction

Chicken Gyro Bowls are a fresh and flavorful way to enjoy the classic Mediterranean flavors you love. Tender marinated chicken thighs are served over herb-infused rice and crisp greens, topped with a bright cucumber tomato salsa and creamy feta. This recipe is perfect for a satisfying weeknight dinner that feels both comforting and light.

A white bowl filled with a layered salad starting with a base of green chopped lettuce and diced cucumbers. On top of the greens, there are pieces of grilled chicken breast with a light tan color and slight char marks, drizzled with a white creamy dressing. Next to the chicken is a portion of fluffy white rice mixed with small bits of green herbs and topped with more white dressing. Scattered around the bowl are chunks of bright red tomatoes and bits of fresh green herbs adding pops of color and freshness. The bowl sits on a white marbled surface, with a blurred lemon half and greenery in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds boneless skinless chicken thighs

¾ cup Greek yogurt

2 tablespoons lemon juice

1 tablespoon red wine vinegar

2 tablespoons Greek seasoning

3 cloves garlic, minced

1 cup long grain rice

½ teaspoon salt

2 tablespoons lemon juice (for rice)

¼ cup chopped parsley

¼ cup chopped basil

1 English cucumber, finely diced

½ red onion, finely diced

2 Roma tomatoes, seeded and finely diced

2 small romaine hearts, chopped

4 ounces feta cheese, crumbled

4 tablespoons tzatziki

Instructions

Step 1: Preheat the oven to 400˚F. If using wooden skewers, soak them in water for at least 20 minutes to prevent burning.

Step 2: Cut the chicken thighs into 4-6 pieces each, about 1½ to 2 inches wide, trimming off any excess fat or tissue.

Step 3: In a large bowl, combine the Greek yogurt, 2 tablespoons lemon juice, red wine vinegar, Greek seasoning, and minced garlic. Add the chicken pieces and toss until evenly coated. Thread the chicken pieces tightly onto four skewers.

Step 4: Place the chicken skewers on a greased baking sheet. Bake for 20-25 minutes, or until the internal temperature reaches 165˚F. Remove from oven and carefully slide the chicken off the skewers.

Step 5: Cook the rice according to package instructions. When done, stir in the salt, 2 tablespoons lemon juice, chopped parsley, and chopped basil to make herb rice.

Step 6: In a small bowl, combine the diced tomatoes, cucumber, and red onion to create a fresh salsa.

Step 7: To assemble the bowls, start with a base of herb rice and chopped romaine in each serving bowl. Top with the cooked chicken, cucumber tomato salsa, and crumbled feta cheese. Drizzle one tablespoon of tzatziki over each bowl.

FAQs

Can I use chicken breast instead of thighs?

Yes, you can use boneless skinless chicken breasts for a leaner option. Just be careful not to overcook them, as breasts tend to dry out faster than thighs.