Chicken Gyro Bowl

Gyro takes its name from the Greek word for turn, a nod to meat spinning on a vertical spit. This bowl keeps the spirit with lemon-oregano marinated chicken thighs over rice and cool cucumber.

Serves 4

Estimate for one serving

• 520 cal
• 38g protein
• 42g carbs
• 22g fat
• 4g fiber

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Ingredients

• 1.5 lb boneless skinless chicken thighs
• 3 tbsp olive oil
• 4 cloves garlic cloves
• 2 tbsp fresh lemon juice
• 2 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 cup white rice
• 2 cups chicken broth or water
• 1/2 medium English cucumber
• 1 cup plain Greek yogurt
• 2 tbsp fresh dill
• 1 tsp red wine vinegar
• 1 cup cherry tomatoes
• 1/2 small red onion
• 2 cups romaine lettuce
• 1/2 cup kalamata olives

Instructions

1. 1Make the marinade: In a large bowl whisk together olive oil, 4 minced garlic cloves, lemon juice, oregano, cumin, paprika, salt, and black pepper.
2. 2Cut chicken thighs into 1-inch bite-size pieces. Add to the marinade, toss well, cover and refrigerate at least 30 minutes (or up to 4 hours).
3. 3Cook the rice: Rinse white rice until water runs clear. In a medium pot bring chicken broth (or water) to a boil, add rice, reduce to low, cover and cook 15–18 minutes until tender. Fluff and keep warm.
4. 4Make the tzatziki: Grate half a cucumber on the large holes of a box grater. Place in a clean kitchen towel and squeeze out as much liquid as possible. In a bowl combine the grated cucumber with Greek yogurt, chopped fresh dill, 1 minced garlic clove, red wine vinegar, salt and pepper. Stir and chill until ready to serve.
5. 5Prep the vegetables: Halve cherry tomatoes, thinly slice small red onion, chop romaine lettuce, and pit the kalamata olives if needed. Keep each in separate small bowls.
6. 6Cook the chicken: Heat a large nonstick skillet over medium-high heat. Add the marinated chicken pieces in a single layer (work in batches if needed). Cook 6–8 minutes, stirring occasionally, until browned and cooked through (internal temperature 165 °F). Remove from heat.
7. 7Assemble the bowls: Divide the warm rice among 4 bowls. Top each with a portion of cooked chicken, chopped romaine, sliced tomatoes, red onion, and olives.
8. 8Finish with a generous spoonful of tzatziki on the side or over the top. Serve immediately with extra lemon wedges if desired.