Description
These Greek Chicken Gyro Bowls are a vibrant and flavorful meal perfect for a wholesome lunch or dinner. Featuring tender, oven-baked chicken seasoned with classic Mediterranean spices, served over brown rice with fresh veggies, tangy pickled red onions, creamy tzatziki, and crumbled feta, this recipe captures the essence of traditional Greek gyros in a healthy bowl format.
Ingredients
Chicken and Marinade
- 4 chicken breasts
- 1 tbsp paprika
- 1 tbsp oregano
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp salt
- 1 tsp pepper
- ¼ tsp cayenne pepper
- ⅓ cup olive oil
Pickled Red Onions
- ½ red onion, very thinly sliced (paper thin)
- ¼ cup apple cider vinegar
- 1 tsp honey
- 2 tbsp water
Bowl Components
- 2 heads romaine lettuce, shredded (about 6 cups)
- 4 Persian cucumbers, thinly sliced
- 1.5 cups cherry tomatoes, halved
- ¾ cup crumbled feta cheese
- ½ cup tzatziki sauce
- 2 cups cooked brown rice
- ¼ cup chopped fresh mint
Instructions
- Preheat and Prepare Chicken: Preheat your oven to 425°F (220°C). Cut the chicken breasts into roughly 2-inch chunks and place them into a tinfoil-lined baking dish. Add the olive oil, paprika, oregano, onion powder, garlic powder, salt, pepper, and cayenne. Use a spatula to mix and ensure all chicken pieces are evenly coated with the spice mixture.
- Bake the Chicken: Transfer the baking dish to the preheated oven and bake for 20 minutes, or until the chicken is fully cooked and no longer pink inside.
- Shred the Chicken: Remove the chicken from the oven. Using two forks or your fingers (carefully), shred the chicken into large pieces. Mix the shredded chicken well with the leftover spices and oil in the pan so it absorbs all the flavors.
- Pickle the Onions: In a small bowl, whisk together the apple cider vinegar, honey, and water. Microwave this mixture for 40 seconds until warm. Pour the warm liquid over the thinly sliced red onions, pressing the onions down to fully submerge them. Let them pickle at room temperature for 20 minutes.
- Assemble the Bowls: Divide shredded romaine lettuce into four bowls, approximately 1½ cups per bowl. Add about ½ cup of cooked brown rice to each bowl. Top with a generous portion of shredded chicken, followed by halved cherry tomatoes and cucumber slices. Sprinkle crumbled feta over the top. Add three to four large dollops of tzatziki sauce and finish by topping with the pickled red onions and freshly chopped mint.
Notes
- For extra zest, add a squeeze of fresh lemon juice over the assembled bowls.
- You can substitute chicken thighs for breasts if you prefer a juicier option.
- Use Greek yogurt-based tzatziki for a more authentic taste.
- Brown rice can be substituted with quinoa or cauliflower rice for a lower-carb version.
- If you prefer, pickle the onions overnight for a stronger flavor.
