Chicken Gyro Bowls with Lemon-Herb Rice and Homemade Tzatziki

Name: Chicken Gyro Bowls with Lemon-Herb Rice and Homemade Tzatziki
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Yield: 8 servings
Cuisine: Greek
Ingredients: 3 pound chicken thigh (boneless, skinless, cut into 1-inch pieces); 0.5 cup plain Greek yogurt; 0.25 cup fresh lemon juice; 4 clove garlic (minced); 2 tablespoon olive oil; 2 teaspoon dried oregano; 1 teaspoon salt; 0.5 teaspoon black pepper (freshly ground); 2 cup white rice (long-grain); 4 cup chicken broth (low sodium); 0.25 cup fresh dill (chopped); 0.25 cup fresh mint (chopped); 1 cucumber (large, peeled, seeded, grated); 4 Roma tomatoes (medium, diced); 0.5 red onion (thinly sliced); 0.5 cup feta cheese (crumbled, for topping); 2 lemons (wedges, for serving)

Deconstructed chicken gyros in a hearty bowl form, featuring tender marinated chicken, fluffy lemon-herb rice, creamy homemade tzatziki, and fresh Greek salad components.

Prep: 45 min
Cook: 35 min
Total: 1 hr 20 min
Servings: 8
Cuisine: Greek
Difficulty: Medium
Cost: $3.15/serving

Dietary

Nut-Free
Gluten-Free
Egg-Free
High-Protein

Ingredients

3 pound chicken thigh (boneless, skinless, cut into 1-inch pieces)
0.5 cup plain Greek yogurt
0.25 cup fresh lemon juice
4 clove garlic (minced)
2 tablespoon olive oil
2 teaspoon dried oregano
1 teaspoon salt
0.5 teaspoon black pepper (freshly ground)
2 cup white rice (long-grain)
4 cup chicken broth (low sodium)
0.25 cup fresh dill (chopped)
0.25 cup fresh mint (chopped)
1 cucumber (large, peeled, seeded, grated)
4 Roma tomatoes (medium, diced)
0.5 red onion (thinly sliced)
0.5 cup feta cheese (crumbled, for topping)
2 lemons (wedges, for serving)

Instructions

For the chicken: In a large bowl, combine chicken thighs with plain Greek yogurt, 1/4 cup fresh lemon juice, 3 minced garlic cloves, 2 tablespoons olive oil, dried oregano, 1/2 teaspoon salt, and black pepper. Toss to coat well. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
For the tzatziki: Place grated cucumber in a colander and sprinkle with a pinch of salt. Let sit for 10-15 minutes to draw out excess water. Squeeze out as much liquid as possible using a clean kitchen towel.
In a medium bowl, combine the drained cucumber with 1/2 cup plain Greek yogurt, 1 minced garlic clove, 1 tablespoon fresh lemon juice, chopped fresh dill, and chopped fresh mint. Season with salt and pepper to taste. Refrigerate until ready to serve.
For the rice: In a medium saucepan, combine long-grain white rice with chicken broth. Bring to a boil, then reduce heat to low, add 1/2 teaspoon salt, cover, and simmer for 15-18 minutes, or until all liquid is absorbed and rice is tender. Remove from heat and let sit, covered, for 5 minutes.
Fluff the cooked rice with a fork and stir in 1 tablespoon chopped fresh dill.
Cook the chicken: Heat a large skillet or grill pan over medium-high heat. Add a tablespoon of olive oil. Cook chicken thighs in batches, without overcrowding, for 5-7 minutes per side, or until cooked through and nicely browned with slightly crispy edges. The internal temperature should reach 165°F.
Assemble the bowls: Divide the lemon-herb rice among 8 serving bowls. Top each with cooked chicken. Arrange diced Roma tomatoes, and thinly sliced red onion alongside.
Dollop generously with homemade tzatziki. Garnish with crumbled feta cheese and fresh lemon wedges, if desired.

Notes

Marinating the chicken ensures maximum flavor and tenderness. The chicken, rice, and tzatziki can all be prepared a day in advance for quicker assembly on serving day. Just combine all ingredients before serving.

Nutrition (per serving)

Calories: 610
Protein: 52 g
Carbohydrates: 48 g
Fat: 24 g
Fiber: 3 g
Sodium: 680 mg
Saturated Fat: 6.5 g
Sugar: 6 g
Cholesterol: 160 mg