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Greek Chicken Gyro Bowl with Dill Tzatziki Feta Recipe

Greek Chicken Gyro Bowl with Dill Tzatziki Feta Recipe
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★★★★★

5 from 24 reviews

This Greek Chicken Gyro Bowl with Dill Tzatziki Feta is a vibrant and healthy meal featuring marinated grilled chicken served over a bed of rice or quinoa, topped with fresh vegetables, Kalamata olives, and crumbled feta cheese. The bowl is finished with a refreshing homemade dill tzatziki feta sauce that adds a creamy, tangy twist perfect for a flavorful Mediterranean-inspired dish.

Ingredients

Scale

For the Chicken Marinade and Bowl:

  • 2 chicken breasts, sliced
  • 2 tbsp olive oil
  • Zest and juice of 1 lemon
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp paprika
  • Salt and pepper, to taste
  • 1 cup cooked rice or quinoa
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup cucumber, diced
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup Kalamata olives, sliced
  • 1/4 cup feta cheese, crumbled

For the Dill Tzatziki Feta Sauce:

  • 1 cup plain Greek yogurt
  • 1/2 cup cucumber, finely grated and squeezed dry
  • 2 tbsp feta cheese, crumbled
  • 1 tbsp fresh dill, finely chopped
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • Salt and pepper, to taste

Instructions

  1. Prepare the Marinade: In a medium bowl, combine olive oil, lemon zest, lemon juice, minced garlic, dried oregano, paprika, salt, and pepper thoroughly. Add the sliced chicken breasts to the mixture, ensuring they are fully coated. Cover and marinate in the refrigerator for at least 20 minutes to allow the flavors to infuse.
  2. Cook the Chicken: Heat a skillet or grill pan over medium-high heat. Once hot, add the marinated chicken slices in a single layer. Cook them for 5–7 minutes, turning occasionally until the chicken is fully cooked through and has a nice light char on the outside.
  3. Make the Dill Tzatziki Feta Sauce: In a small bowl, mix together Greek yogurt, the finely grated and drained cucumber, crumbled feta cheese, chopped dill, lemon juice, olive oil, salt, and pepper. Stir until you achieve a smooth, creamy consistency. Adjust seasoning to taste.
  4. Assemble the Bowl: Start with a base of cooked rice or quinoa placed evenly in serving bowls. Arrange the cooked chicken on top, then add cherry tomatoes, diced cucumber, thinly sliced red onion, and Kalamata olives evenly over the grains and chicken.
  5. Add Sauce and Garnish: Generously spoon the dill tzatziki feta sauce over each bowl. Sprinkle additional crumbled feta cheese on top if desired. Serve immediately for best flavor and texture.

Notes

  • Marinate the chicken longer, up to 2 hours, for more intense flavor.
  • Use quinoa for a higher protein, gluten-free base instead of rice.
  • Drain the grated cucumber well to avoid watery sauce.
  • For added crunch, include chopped fresh parsley or mint in the bowl.
  • To keep it low sodium, reduce or omit added salt in the marinade and sauce.

Nutrition

Keywords: Greek chicken gyro bowl, tzatziki sauce, Mediterranean chicken recipe, healthy gyro bowl, Greek feta sauce, chicken rice bowl

Find it online: https://maicook.com/greek-chicken-gyro-bowl-with-dill-tzatziki-feta-recipe/