
Greek Chicken Gyro Bowls
Ingredients
- 1 cup Cherry Tomatoes halved
- ½ Red Onion diced
- 1 small Cucumber diced
- 1 small container Feta Cheese
- ½ cup Kalamata Olives sliced
- Cooked White Rice or Brown Rice about 2 cups cooked
- Fresh Dill & Fresh Flat Leaf or Italian Parsley
Chicken Marinade
- ¼ cup Plain Greek Yogurt whole milk or 2% is best
- 2 tbsp. Lemon Juice
- 2 cloves Garlic minced
- 1 tbsp. Dried Parsley
- 1 tbsp. Olive Oil
- 1 ½ tsp. Dried Oregano
- ½ tsp. Paprika
- ½ tsp. Ground Cumin
- ½ tsp. Ground Coriander
- Salt & Pepper to taste
- 1 lb. Thin Sliced Chicken Breast cut into small chunks
Tzatziki Sauce
- 1 cup Shredded Cucumber squeezed to get out the excess water
- 1 ½ cups Plain Greek Yogurt whole milk or 2% is best!
- 2 tbsp. Lemon Juice
- 1 tbsp. Fresh Dill chopped
- ½ tsp. Minced Garlic
- Salt & Pepper to taste
Instructions
- Prepare chicken marinade by whisking all marinade ingredients together in a bowl (except for the diced chicken). Put the diced chicken breast in an air tight zip-tight bag and pour marinade over chicken. Marinate in the refrigerator anywhere from 1 hour to 8 hrs.
- Prepare the tzatziki sauce by combining the sauce ingredients in a small bowl. Set aside.
- Prepare your diced cucumbers, diced red onion, sliced olives and halved tomatoes. Cook rice if needed according to package instructions.
- In a medium skillet, add a little bit of olive oil and sauté the marinated chicken until cooked through.
- Build your bowl. Add the rice, cooked chicken, diced cucumbers, diced onion, tomatoes, olives and feta cheese. Top with the tzatziki sauce, fresh chopped dill and parsley.