Ingredients
1 lb boneless, skinless chicken thighs or breasts
2 tablespoons olive oil
2 teaspoons dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1 cup cooked rice, quinoa, or your favorite grain (optional)
1 cup cherry tomatoes, halved
1 cucumber, diced
1/2 red onion, thinly sliced
1/4 cup fresh parsley, chopped (for garnish)
1 cup Greek yogurt
1/2 cucumber, grated and excess moisture squeezed out
2 cloves garlic, minced
1 tablespoon fresh dill or mint (optional)
1 tablespoon lemon juice
Salt and pepper to taste
Instructions
- In a small bowl, mix the olive oil, dried oregano, garlic powder, onion powder, salt, and pepper. Rub the mixture evenly over the chicken thighs or breasts. Let the chicken marinate for at least 15 minutes (or up to 1 hour in the fridge for more flavor).
- Heat a grill pan or skillet over medium heat. Add the chicken and cook for 5-7 minutes per side, or until the chicken is cooked through and has an internal temperature of 165°F (74°C). Remove from heat and let the chicken rest for a few minutes before slicing it into strips or bite-sized pieces.
- In a medium bowl, combine the Greek yogurt, grated cucumber (with excess moisture squeezed out), minced garlic, fresh dill or mint (if using), lemon juice, salt, and pepper. Stir until smooth and well mixed. Adjust seasoning to taste.
- Start by adding a base of cooked rice, quinoa, or another grain to your bowls (if using). Arrange the sliced chicken, cherry tomatoes, cucumber, and red onion on top.
- Spoon the tzatziki sauce generously over the chicken and veggies. Garnish with fresh parsley for an added burst of flavor.
- Serve the chicken gyro bowls immediately, and enjoy with extra tzatziki on the side if desired.
Notes
For a vegetarian version, replace the chicken with roasted or grilled vegetables like zucchini, eggplant, and bell peppers.
Add a pinch of cayenne pepper or red pepper flakes to the chicken marinade or tzatziki sauce for some heat.
If you prefer a low-carb option, skip the rice or quinoa and serve the chicken and veggies over leafy greens like spinach or mixed greens.
The tzatziki sauce can be made ahead and stored in the fridge for up to 2 days, and the chicken can be marinated for a few hours (or overnight) for more flavor.
Feel free to add more vegetables like bell peppers, olives, or avocado for more texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Category: Main Course
- Method: Grilling, Stovetop
- Cuisine: Mediterranean
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg
