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Gyro Bowl with Marinated Chicken, Greek Salad, and Tzatziki Recipe

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4 from 46 reviews

This Gyro Bowl with Chicken and Feta features tender chicken marinated in a flavorful Greek yogurt-based mixture infused with lemon, garlic, and Mediterranean spices. Served alongside a fresh Greek salad, creamy tzatziki, and warm pita wedges, this recipe offers a balanced and delicious Greek/Mediterranean meal perfect for lunch or dinner. The dish can be prepped ahead, allowing quick assembly for a healthy, satisfying bowl.

  • Total Time: 40 minutes
  • Yield: 4 to 6 servings

Ingredients

For the Yogurt Chicken

  • 1 cup Greek yogurt (reduced fat or fat free optional)
  • 1 large lemon, juiced
  • 2 tablespoons red wine vinegar
  • 3 garlic cloves, minced
  • 1 tablespoon dried oregano
  • 1 teaspoon sweet paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 pinch cayenne pepper (optional)
  • Kosher salt, to taste
  • Black pepper, to taste
  • Extra-virgin olive oil (about 3 tablespoons total)
  • 1 1/2 pounds chicken tenderloin (tenders)

To Serve

  • Greek Salad (homemade or store-bought)
  • Tzatziki Sauce (homemade or quality store-bought)
  • 2 Pita Breads (optional, homemade or quality store-bought), cut into wedges

Instructions

  1. Make the marinade: In a large bowl, whisk together the Greek yogurt, lemon juice, red wine vinegar, minced garlic, dried oregano, paprika, cumin, coriander, cayenne pepper if using, a generous pinch of kosher salt, black pepper, and about 2 tablespoons of olive oil until fully combined and smooth.
  2. Marinate the chicken: Add the chicken tenderloins to the marinade and toss thoroughly to coat each piece well. Cover the bowl and refrigerate for at least 30 minutes, or up to overnight for deeper flavor infusion.
  3. Cook the chicken: Heat 1 tablespoon of olive oil in a nonstick skillet over medium-high heat until shimmering. Gently shake off excess marinade from the chicken and place the pieces in a single layer in the pan. Cook without moving for 4 to 5 minutes until the underside is nicely browned. Flip the chicken and continue cooking for another 5 minutes or until the internal temperature reaches 165°F and juices run clear.
  4. Assemble the gyro bowls: Divide the cooked chicken evenly among 4 to 6 serving bowls. To each bowl, add a generous portion of Greek salad, a dollop of tzatziki sauce, and a few pita wedges. Serve immediately for best flavor and texture.

Notes

  • The garlicky yogurt marinade is flavorful but must be discarded after use as it contacts raw chicken, and should not be served.
  • Tzatziki sauce can be prepared up to 4 days ahead and kept refrigerated.
  • Greek salad can be made ahead but should be dressed just before serving and kept separate from the dressing for up to 2 days.
  • This recipe does not include the nutrition information for the salad, pita, or tzatziki, only the yogurt-marinated chicken.
  • Use quality Mediterranean ingredients such as extra-virgin olive oil and fresh spices for best results.
  • Author: Amelia
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Category: Dinner, Lunch
  • Method: Frying
  • Cuisine: Greek/Mediterranean

Find it online: https://recipesvibe.com/gyro-bowl-with-marinated-chicken-greek-salad-and-tzatziki-recipe/