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Mediterranean Chicken Gyro Rice Bowl with Lemon Garlic Feta Recipe

Mediterranean Chicken Gyro Rice Bowl with Lemon Garlic Feta Recipe
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★★★★★

4.8 from 13 reviews

This Mediterranean Chicken Gyro Rice Bowl combines tender marinated chicken with fresh vegetables, tangy lemon garlic feta sauce, and fragrant basmati rice, creating a vibrant, flavorful, and satisfying meal perfect for a quick lunch or dinner.

Ingredients

Scale

For the Chicken Gyro

  • 1 lb (450g) boneless, skinless chicken thighs or breasts, sliced
  • 2 tablespoons olive oil
  • Juice of 1 lemon
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

For the Lemon Garlic Feta

  • ½ cup crumbled feta cheese
  • ⅓ cup plain Greek yogurt
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 small clove garlic, finely grated
  • 1–2 tablespoons warm water (to thin as needed)

For the Rice Bowl Base

  • 2 cups cooked basmati or jasmine rice
  • 1 cup diced cucumber
  • 1 cup cherry tomatoes, halved
  • ¼ cup thinly sliced red onion
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon olive oil (for drizzling)

Instructions

  1. Marinate the Chicken: In a bowl, combine olive oil, lemon juice, minced garlic, dried oregano, paprika, ground cumin, salt, and black pepper. Add the sliced chicken pieces and toss well to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes or up to 4 hours to allow the flavors to infuse.
  2. Cook the Chicken: Heat a skillet over medium-high heat. Add the marinated chicken and cook for 5–7 minutes, stirring occasionally, until the chicken is golden brown and cooked through, reaching an internal temperature of 165°F (74°C). Remove from heat and let it rest briefly.
  3. Make the Lemon Garlic Feta Sauce: In a small bowl, combine the crumbled feta cheese, Greek yogurt, lemon juice, lemon zest, and finely grated garlic. Mix until creamy. Gradually add 1 to 2 tablespoons of warm water, stirring until the sauce is smooth and has a drizzleable consistency.
  4. Assemble the Bowls: Divide the cooked basmati or jasmine rice evenly among serving bowls. Top the rice with the cooked chicken gyro slices, diced cucumber, halved cherry tomatoes, and thinly sliced red onion.
  5. Finish and Serve: Generously drizzle the lemon garlic feta sauce over the top of each bowl. Sprinkle chopped fresh parsley and lightly drizzle olive oil over the entire bowl. Serve immediately while the chicken is warm.

Notes

  • For best flavor, marinate the chicken for at least 30 minutes; up to 4 hours is ideal.
  • Use either chicken thighs for juicier meat or breasts for leaner protein.
  • You can substitute the rice with quinoa or cauliflower rice for a low-carb option.
  • Adjust the amount of garlic in the feta sauce according to your preference.
  • Leftovers can be refrigerated for up to 2 days and reheated gently.

Nutrition

Keywords: Mediterranean chicken gyro, lemon garlic feta, rice bowl, healthy chicken recipe, Greek-inspired meal

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