Ingredients
For the chicken:
- 1-pound boneless chicken breasts, diced into bite size pieces
- 4 tablespoons Greek yogurt
- 2 tablespoons chopped flat parsley
- 1 tablespoon olive oil or avocado oil
- 1 tablespoon minced garlic
- Juice of 1 lemon (about 2 tablespoons lemon juice)
- 2 teaspoons dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon thyme
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
For the Gyro bowls:
- Diced cucumber
- Kalamata or black olives
- Quartered cherry tomatoes
- Crumbled feta cheese
- Diced red onion
- Cooked orzo or brown rice
- Parsley and/or dill
- Lemon wedges
- Tzatziki sauce (my easy homemade tzatziki sauce recipe or your choice brand)
- Optional: pita bread or pita crackers
Instructions
- Add all of the ingredients for the chicken, except for the diced chicken, into a large bowl. Stir to mix the Greek yogurt with the spices and other marinade ingredients until combined
- Add the diced chicken into the bowl and toss to coat well. Let marinate for at least 30 minutes, or overnight
- While the chicken is marinating, make the tzatziki sauce. Add all tzatziki ingredients into a bowl and stir to combine. Taste and adjust seasoning as needed. Refrigerate until serving
- Add 1 to 2 tablespoons of oil to a large skillet over medium-high heat. Once hot, place the chicken into the skillet without overcrowding. Cook for 4-5 minutes, or until browned on one side, flip and cook for an additional 3-4 minutes until all chicken pieces are cooked through. Remove from the skillet. Discard any excess marinade
- Make your bowls by filling with orzo or rice, chicken, vegetables, olives, cheese and sauce
Notes
- You can also use chickpeas or romaine in place of orzo or rice for the base.
Find it online: https://www.wholekitchensink.com/chicken-gyro-bowl/