Description
Chicken Gyro Bowls are a flavorful and satisfying Mediterranean-inspired dish featuring tender, oven-baked chicken seasoned with traditional spices, served over a bed of fluffy rice with fresh vegetables, creamy tzatziki, and tangy feta cheese. This recipe balances savory, fresh, and zesty flavors in an easy-to-make bowl perfect for weeknight dinners or meal prep.
Ingredients
Scale
Chicken and Seasoning
- 1 lb chicken breast
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
Base and Vegetables
- 2 cups cooked rice
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1/2 red onion, thinly sliced
Toppings and Garnishes
- 1/2 cup tzatziki sauce
- 1/4 cup feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the chicken.
- Prepare Chicken: Cut the chicken breasts into evenly sized strips or cubes to ensure even cooking throughout.
- Mix Spices: In a small bowl, combine paprika, garlic powder, onion powder, dried oregano, salt, black pepper, ground cumin, and ground coriander to create the seasoning blend.
- Coat Chicken: Place the chicken pieces in a large bowl and drizzle with olive oil, then sprinkle the mixed spices over the chicken and toss well to coat all pieces evenly.
- Heat Skillet: Warm a large oven-safe skillet over medium-high heat until hot.
- Sear Chicken: Add the seasoned chicken pieces in a single layer and cook for 4-5 minutes, turning occasionally, until browned on all sides.
- Bake Chicken: Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the chicken’s internal temperature reaches 165°F (75°C) and it is thoroughly cooked.
- Prepare Vegetables: While the chicken bakes, slice the cucumber and red onion, and halve the cherry tomatoes for fresh texture and flavor.
- Rest Chicken: Remove the skillet from the oven and let the chicken rest for a few minutes to allow juices to redistribute.
- Assemble Bowls: Distribute cooked rice as the base into serving bowls.
- Add Vegetables: Top the rice with the sliced cucumber, red onion, and halved cherry tomatoes.
- Add Chicken: Place the rested, cooked chicken on top of the vegetables in each bowl.
- Add Toppings: Drizzle tzatziki sauce over the chicken and vegetables generously.
- Garnish: Sprinkle crumbled feta cheese and freshly chopped parsley atop the bowls, then finish with a squeeze of lemon juice for brightness.
- Serve: Serve immediately while warm and enjoy the fresh, Mediterranean flavors.
Notes
- Use an oven-safe skillet to transition easily from stovetop searing to oven baking.
- Adjust spice levels based on preference by adding more paprika or cumin.
- Leftover chicken and vegetables can be stored separately and reassembled for meal prep.
- For a lower-carb option, substitute rice with cauliflower rice or a fresh green salad.
- Tzatziki can be homemade or store-bought; add fresh dill or cucumber for extra freshness if desired.
