When the sun starts shining, I crave something bright and fresh. This Chicken Gyro Bowl is exactly what your family needs right now.
It is the perfect way to welcome warmer spring evenings. You get all the classic Greek flavors without any heavy cleanup. Dinner is ready before the kids even finish their homework.
Why This Recipe Is a Winner
You will love how quickly this meal comes together. It takes less than 30 minutes from start to finish. This makes it a lifesaver for those busy weeknights.
It is also a nutritious power bowl that feels light. The combination of protein and fresh vegetables keeps you satisfied. Your family will think you spent hours in the kitchen.
Simple Cooking Steps
Making a Chicken Gyro Bowl is incredibly easy and doable. You simply toss the chicken in spices and sauté until golden. While that cooks, you can chop your fresh vegetables.
Even if you are a beginner, you can master this. There are no complicated techniques or fancy tools required. Just simple ingredients and one large skillet are all you need.
Ingredients You’ll Need
Most of these items are likely already in your pantry. We use fresh seasonal produce to make the flavors pop.
- 1.5 lbs chicken breast, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 tablespoon dried oregano
- 2 cloves garlic, minced
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 cups cooked basmati rice
- 1 cup cherry tomatoes, halved
- 1 cup English cucumber, diced
- 0.5 cup red onion, thinly sliced
- 0.5 cup kalamata olives, pitted
- 0.5 cup feta cheese, crumbled
- 0.5 cup tzatziki sauce
- 1 tablespoon fresh parsley, finely chopped
Step-by-Step Directions
- Combine chicken, olive oil, oregano, garlic, salt, and pepper in a mixing bowl and toss to coat thoroughly.
- Heat a large non-stick skillet over medium-high heat.
- Add chicken to the skillet and sauté for 8 to 10 minutes, or until the internal temperature reaches 165°F (74°C).
- Distribute the cooked rice evenly into four serving bowls.
- Arrange the cooked chicken, tomatoes, cucumber, red onion, and olives over the rice base.
- Top each bowl with a serving of tzatziki sauce and garnish with crumbled feta and fresh parsley.
Best Ways to Enjoy It
Serve these bowls while the chicken is warm and tender. I love adding a side of warm pita bread. It is great for scooping up the extra tzatziki sauce.
For a lovely spring lunch, pack these into containers. They stay fresh and delicious for several days. This makes your healthy reset feel effortless and tasty.
Storage & Reheating
Store the components separately if you can for the best texture. The chicken and rice will keep for four days in the fridge. Keep the cold veggies in their own container.
To reheat, microwave the chicken and rice until steaming. Then, add your fresh toppings and cold sauce. This ensures your Chicken Gyro Bowl tastes just like day one.
Recipe Tips for Best Results
- Don’t skip the fresh English cucumber for the best crunch.
- Avoid overcrowding the skillet so the chicken browns beautifully.
- Use chicken thighs if you prefer a juicier, richer flavor.
- Prep the vegetables while the chicken is cooking to save time.
- Double the batch of chicken for easy lunches all week long.
- Add a squeeze of fresh lemon juice for extra brightness.
Ways to Switch It Up
- Swap the basmati rice for quinoa or cauliflower rice.
- Use chickpeas instead of chicken for a vegetarian option.
- Add pickled red onions for a tangy flavor boost.
- Try hummus instead of tzatziki for a dairy-free version.
Common Questions
Can I make this ahead of time?
Yes, this is perfect for meal prep sessions. Cook the chicken and rice on Sunday for easy meals. Just add the fresh toppings right before eating.
Will my picky eaters like this?
Most kids love this because they can build their own bowl. Serve the ingredients in separate piles for sensitive eaters. It makes dinner feel fun and interactive.
I hope this fresh Chicken Gyro Bowl brings a little sunshine to your table. It is such a joy to serve a meal that is both healthy and fast. Happy cooking!
— Lidia
Chicken Gyro Bowl
Ingredients
- 1.5 lbs chicken breast, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 tablespoon dried oregano
- 2 cloves garlic , minced
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 cups cooked basmati rice
- 1 cup cherry tomatoes, halved
- 1 cup English cucumber, diced
- 0.5 cup red onion, thinly sliced
- 0.5 cup kalamata olives, pitted
- 0.5 cup feta cheese, crumbled
- 0.5 cup tzatziki sauce
- 1 tablespoon fresh parsley, finely chopped
Instructions
- Combine chicken, olive oil, oregano, garlic, salt, and pepper in a mixing bowl and toss to coat thoroughly.
- Heat a large non-stick skillet over medium-high heat.
- Add chicken to the skillet and sauté for 8 to 10 minutes, or until the internal temperature reaches 165°F (74°C).
- Distribute the cooked rice evenly into four serving bowls.
- Arrange the cooked chicken, tomatoes, cucumber, red onion, and olives over the rice base.
- Top each bowl with a serving of tzatziki sauce and garnish with crumbled feta and fresh parsley.
