An overhead photo of a gyro bowl with a fork.

Gyro Bowl with Chicken and Feta

Name: Gyro Bowl with Chicken and Feta
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 6
Cuisine: Greek/Mediterranean
Ingredients: 1 cup Greek yogurt (you can use reduced fat or fat free Greek yogurt if you like); 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; Black pepper; Extra-virgin olive oil; 1 1/2 pounds chicken tenderloin (sometimes labeled “tenders”); 1 Greek Salad Recipe; Tzatziki Sauce (homemade or quality store bought); 2 Pita Breads (optional, homemade or quality store bought), cut into wedges

You can make both the tzatziki and Greek salad for the Gyro bowl while the chicken marinates, or make the tzatziki up to 4 days in advance. The Greek salad will last up to 2 days, however, wait to dress it until just before serving. Keep everything in separate containers in your refrigerator to have a healthy meal on your table in minutes!

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Gyro Bowl with Chicken and Feta

Cuisine

Greek/Mediterranean

Servings

6 to 4

Prep Time

30 minutes

Cook Time

10 minutes

Calories

164

Ingredients

1 cup Greek yogurt (you can use reduced fat or fat free Greek yogurt if you like)
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
Black pepper
Extra-virgin olive oil
1 1/2 pounds chicken tenderloin (sometimes labeled “tenders”)
1 Greek Salad Recipe
Tzatziki Sauce (homemade or quality store bought)
2 Pita Breads (optional, homemade or quality store bought), cut into wedges

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Directions

Make the marinade.In a large bowl, combine the Greek yogurt, lemon juice, red wine vinegar, garlic, oregano, paprika, cumin, coriander, cayenne (if using), and a big pinch of salt and pepper. Add a drizzle of olive oil (about 2 tablespoons) and whisk to combine.
Marinate the chicken.Add the chicken to the marinade and toss to coat very well. Cover and refrigerate for 30 minutes or up to overnight.
Cook the chicken.Heat about 1 tablespoon of olive oil in a nonstick pan over medium-high. Shake excess marinade off the chicken. When the oil is ready and shimmering, arrange the chicken in one single layer in the pan. Cook on one side until browned (about 4 to 5 minutes), then turn over and cook for another 5 minutes or until the chicken is fully cooked through to 165°F and its juices run clear.
Assemble the gyro bowls.When the chicken is ready, divide the chicken pieces among 4 to 6 bowls. To each bowl, add Greek salad, tzatziki sauce, and a few pita wedges. Serve immediately.

Recipe Note

The garlicky marinade is delicious enough to eat by the spoonful, but don’t be tempted to spoon it over your bowl. Because it came into contact with raw chicken, you need to discard it after use.
The nutrition calculation is based on the yogurt-marinated chicken. The Greek salad, pita, and tzatziki are not included.
Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.

Nutrition

Calories 164, Carbs 4.5 grams, Cholesterol 74.2 milligrams, Fat 3.3 grams, Fiber 1.2 grams, Protein 28.0 grams, Saturated Fat 0.7 grams, Sodium 145.7 milligrams, Sugar 1.6 grams, Trans Fat 0.01 grams, Polyunsaturated Fat 0.5 , Monounsaturated Fat 1.0 , Potassium 528.0 , Vitamin A 229.0 , Vitamin C 11.5 , Calcium 69.9 , Iron 1.3

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Gyro Bowl with Chicken and Feta

Gyro Bowl with Chicken and Feta

Category

Cuisine

Servings

Prep Time

Cook Time

Calories

Ingredients

Directions

Recipe Note

Nutrition

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Gyro Bowl with Chicken and Feta

Category

Cuisine

Servings

Prep Time

Cook Time

Calories

Ingredients

Directions

Recipe Note

Nutrition

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