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Quick and flavorful chicken gyro bowls featuring spice-coated chicken, crisp veggies, orzo or brown rice, and a cooling Greek yogurt sauce, perfect for meal prep or a healthy Mediterranean-inspired lunch.

Ingredients

Scale
  • 1 lb boneless chicken breasts, diced
  • 4 tbsp Greek yogurt
  • 2 tbsp fresh flat-leaf parsley, chopped
  • 1 tbsp olive oil
  • 1 tbsp minced garlic
  • Juice of 1 fresh lemon
  • 2 tsp dried oregano
  • 1 tsp paprika
  • 0.5 tsp dried thyme
  • 0.5 tsp ground cumin
  • Salt and pepper to taste
  • 2 cups cooked orzo or brown rice
  • 1 cup diced cucumbers
  • 0.5 cup halved cherry tomatoes
  • 0.25 cup sliced red onion
  • 0.25 cup kalamata olives
  • 0.25 cup crumbled feta cheese

Instructions

  1. Whisk together Greek yogurt, olive oil, parsley, minced garlic, lemon juice, oregano, paprika, thyme, cumin, salt, and pepper in a medium bowl.
  2. Add diced chicken and toss to fully coat with the marinade.
  3. Marinate the chicken at least briefly, ideally 30 minutes (or up to overnight for deeper flavor).
  4. Cook orzo or brown rice according to package instructions if not already cooked.
  5. Dice cucumbers and red onion, halve cherry tomatoes, and prepare olives and crumbled feta.
  6. Heat a large non-stick or cast-iron skillet over medium-high and add a splash of olive oil.
  7. Spread the marinated chicken in a single layer in the skillet without crowding.
  8. Sear chicken 4–5 minutes on one side until golden, flip and cook another 3–4 minutes (or 8–10 minutes total) until internal temperature reaches 165°F.
  9. Spoon a base of cooked orzo or brown rice into serving bowls or containers.
  10. Top the grains with the warm cooked chicken.
  11. Add diced cucumber, halved cherry tomatoes, sliced red onion, and kalamata olives to the bowls.
  12. Sprinkle crumbled feta over each bowl.
  13. Drizzle remaining Greek yogurt or tzatziki over the bowls or serve the sauce on the side.
  14. Squeeze fresh lemon over each bowl, if desired.

Notes

You can swap chicken breasts for boneless thighs for a juicier result., Try cauliflower rice or extra greens for a low-carb version., Store these bowls in airtight containers for up to 3 days for easy grab-and-go lunches., Use a cast-iron skillet for better searing., Drain cucumber slices on paper towel to avoid watery bowls., Use store-bought tzatziki as a shortcut., Use fresh dill instead of parsley for a different herbal note., Substitute goat cheese for feta for a creamier flavor.

Nutrition

Find it online: https://theproteincook.com/15-minute-chicken-gyro-bowls-for-a-high-protein-healthy-lunch-make-our-recipes/