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–+ servings
Colorful chicken gyro bowls filled with charred meat, fresh vegetables, and thick white sauce.

Chicken Gyro Bowls

5 from 1 vote
Aliana Recipes
Fresh, colorful, and packed with bright Mediterranean flavors. These savory rice bowls feature marinated meat, crisp vegetables, and a creamy homemade cucumber sauce for a satisfying meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Marinating time 30 minutes
Total Time 55 minutes
Servings:4 bowls
Course:Dinner
Cuisine:Mediterranean
Calories:480kcal
Cost:$15
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 ¼ pounds boneless skinless chicken breasts Cut into bite-sized pieces
  • 1 ¾ cups plain Greek yogurt Divided use for marinade and sauce
  • 4 tablespoons fresh lemon juice Divided use
  • 2 ½ cloves garlic Grated, divided use
  • 2 tablespoons chopped flat leaf parsley For the marinade
  • 1 tablespoon olive oil For the marinade, plus more for cooking
  • 1 ½ teaspoons dried oregano For the marinade
  • ½ teaspoon smoked paprika For the marinade
  • ½ teaspoon ground cumin For the marinade
  • ½ teaspoon ground coriander For the marinade
  • 1 cup shredded cucumber For the sauce
  • 1 tablespoon chopped fresh dill For the sauce
  • 1 cup cherry tomatoes Quartered
  • 1 cup diced cucumber For serving
  • ¼ cup red onion Diced
  • ⅓ cup kalamata olives For serving
  • ½ cup crumbled feta cheese For serving
  • 2 cups cooked brown rice For the base

Equipment

  • 1 Large skillet For cooking the chicken
  • 1 Mixing bowl For marinating the meat
  • 1 Small bowl For mixing the sauce
  • 1 Kitchen towel For squeezing the cucumber

Method
 

  1. Combine ¼ cup yogurt, 2 tablespoons lemon juice, 2 grated garlic cloves, olive oil, and spices with the meat until thoroughly coated.
    Hands massage a thick, herb-flecked white yogurt marinade into raw cubed poultry.
  2. Mix the shredded cucumber, remaining yogurt, lemon juice, dill, and garlic in a separate container for the creamy topping.
  3. Brown the marinated meat in a hot skillet with olive oil for about eight minutes until fully cooked inside.
  4. Divide the warm brown rice among serving plates and arrange the cooked meat, fresh vegetables, and sauce neatly on top.
    A metal spoon scoops thick white sauce over a bowl of chicken and vegetables.

Nutrition

Serving: 450g (1 bowl)Calories: 480kcalCarbohydrates: 45gProtein: 35gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2.5gMonounsaturated Fat: 8gCholesterol: 85mgSodium: 650mgPotassium: 720mgFiber: 5gSugar: 6gVitamin A: 25IUVitamin C: 30mgCalcium: 15mgIron: 10mg

Notes

Squeeze the shredded cucumber tightly in a clean towel before mixing to prevent your creamy sauce from becoming too watery.