Print

Greek Chicken Gyro Rice Bowl with Creamy Garlic Feta Recipe

Greek Chicken Gyro Rice Bowl with Creamy Garlic Feta Recipe
Print Recipe

★★★★★

4.9 from 7 reviews

A vibrant and flavorful Greek Chicken Gyro Rice Bowl featuring marinated and grilled chicken thighs served over a bed of fragrant basmati rice, fresh vegetables, and kalamata olives, all generously drizzled with a creamy garlic feta sauce for a perfect blend of Mediterranean tastes.

Ingredients

Scale

For the Greek Chicken

  • 1½ lbs (680g) boneless skinless chicken thighs or breasts (halal)
  • 2 tbsp olive oil
  • Juice of 1½ lemons
  • 1 tsp lemon zest
  • 3 garlic cloves, minced
  • 1½ tsp dried oregano
  • 1 tsp paprika
  • ½ tsp ground cumin
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tbsp plain Greek yogurt

For the Creamy Garlic Feta

  • 1 cup feta cheese, crumbled
  • ½ cup full-fat Greek yogurt
  • 1 clove roasted garlic
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1–2 tbsp water (to thin for drizzling)

For the Rice Bowl Base

  • 2 cups cooked basmati or jasmine rice
  • 1 cup cherry tomatoes, halved
  • 1 cup diced cucumber
  • ½ cup shredded lettuce
  • ¼ cup thinly sliced red onion
  • ¼ cup kalamata olives, sliced
  • Fresh parsley for garnish

Instructions

  1. Marinate the Chicken: In a bowl, combine olive oil, lemon juice, lemon zest, minced garlic, oregano, paprika, cumin, salt, black pepper, and Greek yogurt. Coat the chicken thighs thoroughly with the marinade and let it rest for at least 30 minutes, or up to 4 hours for a deeper flavor infusion.
  2. Cook the Chicken: Preheat a grill or pan to medium-high heat. Cook the marinated chicken for 5 to 7 minutes on each side, or until the chicken is golden brown and cooked through, reaching an internal temperature of 165°F (75°C). Remove from heat and let the chicken rest for 5 minutes before slicing into strips.
  3. Prepare the Creamy Garlic Feta: In a blender or food processor, combine crumbled feta cheese, full-fat Greek yogurt, roasted garlic, olive oil, and lemon juice. Blend until the mixture is smooth and creamy. Add 1 to 2 tablespoons of water as necessary to thin the sauce to a drizzle-ready consistency.
  4. Assemble the Bowls: Divide the cooked basmati or jasmine rice evenly between serving bowls. Arrange cherry tomatoes, diced cucumber, shredded lettuce, sliced red onion, and kalamata olives on top of the rice. Place the sliced grilled chicken over the vegetables and rice.
  5. Garnish & Serve: Drizzle the creamy garlic feta sauce generously over the bowls. Garnish with fresh parsley and serve immediately. For an authentic touch, serve with warm pita bread on the side if desired.

Notes

  • Marinate the chicken longer, up to 4 hours, for more intense flavor.
  • Use skinless chicken thighs for juicier results; breasts can be used for a leaner option.
  • The creamy garlic feta sauce can be prepared ahead and stored in the refrigerator for up to 3 days.
  • Add warm pita bread or a side Greek salad for a complete meal.
  • Adjust the thickness of the sauce by varying the amount of water added.
  • Ensure the chicken is fully cooked to an internal temperature of 165°F (75°C) for safe consumption.

Nutrition

Keywords: Greek chicken gyro bowl, creamy garlic feta sauce, Mediterranean rice bowl, grilled chicken, healthy Greek recipe

Find it online: https://maicook.com/greek-chicken-gyro-rice-bowl-with-creamy-garlic-feta-recipe/