Description
Experience the vibrant flavors of Greece in every bite with juicy marinated chicken, refreshing cucumber yogurt sauce, and colorful veggies. Perfect for lunch or dinner!
Ingredients
- 1 lb chicken breast, boneless and skinless
- 3 tbsp olive oil, divided
- 2 tbsp fresh lemon juice
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp paprika
- Salt and pepper to taste
- 1 cup Greek yogurt
- 1 cup cucumber, finely diced
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh mint, chopped
- 2 cups cooked brown rice or quinoa
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup feta cheese, crumbled
- 4 pita bread rounds (optional)
- Fresh parsley, for garnish
Instructions
1. In a large bowl, mix together 2 tablespoons olive oil, lemon juice, minced garlic, oregano, cumin, paprika, salt, and pepper.
2. Add the chicken breasts to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour or overnight for deeper flavor.
3. Preheat a grill or grill pan over medium-high heat. Cook the marinated chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Let rest for 10 minutes before slicing.
4. While the chicken cooks, prepare the cucumber yogurt sauce by combining Greek yogurt, diced cucumber, dill, mint, and a pinch of salt in a bowl. Stir well and refrigerate until ready to serve.
5. In serving bowls, layer the cooked brown rice or quinoa, cherry tomatoes, red onion, Kalamata olives, and crumbled feta cheese.
6. Top with sliced grilled chicken.
7. Drizzle with cucumber yogurt sauce and a little vinegar if desired. Add the remaining 1 tablespoon olive oil if preferred.
8. Serve with warm pita bread on the side if using.
9. Garnish with fresh parsley and serve immediately.
Notes
Marinating the chicken overnight enhances flavor and tenderness.
For a low-carb option, substitute rice or quinoa with cauliflower rice.
Adjust spices to taste for a more traditional or bold gyro flavor.
Brush pita bread with olive oil and lightly grill for extra flavor.
This bowl is versatile—swap or add vegetables according to preference.
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 125 mg