Greek Chicken Gyro Bowls (Print Version)
A vibrant bowl of spiced chicken, creamy tzatziki, fresh veggies, feta, and tangy pickled onions for a tasty meal.
# What You'll Need:
→ Protein
01 -
1.5 lbs boneless skinless chicken breasts, cubed
02 -
1 tbsp olive oil
03 -
1 tsp smoked paprika
04 -
1 tsp garlic powder
05 -
1 tsp onion powder
06 -
1 tsp dried oregano
→ Sauce
07 -
1 cup tzatziki sauce (store-bought or homemade)
→ Vegetables
08 -
2 cups finely shredded romaine lettuce
09 -
1 cup cherry tomatoes, halved
10 -
1 cup Persian cucumber, thinly sliced
11 -
1/2 cup thinly sliced red onions, quick pickled
→ Grain
12 -
1 cup cooked brown rice
→ Cheese
13 -
100 g block feta cheese, crumbled
→ Herbs
14 -
2 tbsp fresh mint, chopped
# Steps to Follow:
01 -
Thinly slice red onions and place in a bowl with 1/4 cup vinegar and 1/4 cup water. Let sit for at least 15 minutes to soften and develop a mild acidity.
02 -
Heat oven to 425°F. In a bowl, toss cubed chicken with olive oil, smoked paprika, garlic powder, onion powder, and dried oregano until evenly coated.
03 -
Spread chicken evenly on a baking sheet and roast in the oven for 20 minutes until cooked through. Remove and shred chicken using two forks, then return to the baking sheet to absorb remaining spices.
04 -
Meanwhile, finely shred romaine lettuce, halve cherry tomatoes, thinly slice cucumbers, and cook brown rice according to package instructions.
05 -
Divide cooked rice, shredded lettuce, spiced chicken, cherry tomatoes, cucumbers, pickled onions, and crumbled feta evenly among serving bowls. Top with dollops of tzatziki and sprinkle chopped fresh mint over each bowl.
# Additional Notes:
01 -
Pickled onions can be stored in the refrigerator for 3-5 days in an airtight container and add a tangy brightness to various dishes.