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High Protein Chicken Gyro Bowls | Easy Healthy Lunch

Chicken Gyro Bowls

Juicy lemon-garlic chicken over rice with cool tzatziki, cucumber, tomato, and feta, ready in about 15 minutes.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 430
Ingredients Method

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breast, sliced into strips
  • 3 tablespoons olive oil
  • 3 tablespoons lemon juice divided
  • 3 cloves garlic minced
  • 1.5 teaspoons dried oregano
  • 1 teaspoon salt divided
  • 1/2 teaspoon black pepper
  • 1 cup plain Greek yogurt
  • 1 cucumber grated and divided (half for sauce, half diced for topping)
  • 1 cup cherry tomatoes halved
  • 1/2 red onion thinly sliced
  • 1/2 cup crumbled feta cheese
  • 2 cups cooked white rice
  • 2 tablespoons fresh dill chopped (optional)

Method
 

  1. Mix the marinade: In a bowl, whisk together the olive oil, 2 tablespoons lemon juice, minced garlic, oregano, 1/2 teaspoon salt, and black pepper. Add the sliced chicken and toss to coat evenly.
  2. Let chicken rest: Let the chicken sit in the marinade for 5 to 10 minutes while you prep the vegetables. This short rest is enough time for the lemon and garlic to flavor the meat.
  3. Heat the skillet: Warm a large skillet over medium-high heat for about a minute until it's hot but not smoking. A hot pan helps the chicken sear instead of steam.
  4. Sear the chicken: Add the chicken strips in a single layer and cook for 3 to 4 minutes per side, until golden on the outside and 165°F in the center. Avoid crowding the pan so the edges brown instead of releasing liquid.
  5. Rest the chicken: Transfer the chicken to a plate and let it rest for 3 minutes before slicing. This keeps the juices inside the meat instead of pooling on the cutting board.
  6. Make the tzatziki: In a bowl, stir together the Greek yogurt, half the grated cucumber, remaining 1 tablespoon lemon juice, and remaining 1/2 teaspoon salt. Taste and adjust lemon or salt as needed.
  7. Prep the toppings: Dice the remaining cucumber, halve the cherry tomatoes, and thinly slice the red onion. Set these aside in small bowls for easy assembly.
  8. Warm the rice: If your rice has cooled, reheat it in the microwave for 1 to 2 minutes or warm it in a saucepan over low heat, stirring occasionally.
  9. Build the bowls: Divide the rice among four bowls, then top each with sliced chicken, cucumber, tomatoes, and red onion. Arrange the toppings in sections so the colors stay distinct.
  10. Finish and serve: Spoon the tzatziki over the top of each bowl and scatter with crumbled feta and fresh dill if using. Serve right away while the chicken is still warm.