Light Greek Chicken Gyros Bowl
Nutrition per serving
Protein per 100 kcal: 8.1g · Energy from macros: 32% protein / 37% carbs / 31% fat
Ingredients
- 300g chicken breast strips
- 2 tbsp olive oil
- 1 tbsp lemon juice, freshly squeezed
- 2 garlic cloves, crushed
- 1 tsp dried oregano
- 0.5 tsp salt
- 0.25 tsp black pepper
- 300g cooked rice
- 150g cherry tomatoes, halved
- 1 cucumber, sliced
- 0.5 red onion, thinly sliced
- 40g feta cheese, crumbled
- 2 small pitta breads
- 200g Greek yoghurt
- 0.5 cucumber, grated and squeezed dry
- 1 garlic clove, crushed
- 1 tbsp fresh dill, chopped
- 1 tsp lemon juice
Instructions
Mix the olive oil, lemon juice, garlic, oregano, salt and pepper, coat the chicken strips in the marinade and leave for 15 minutes.
Stir the Greek yoghurt with the squeezed grated cucumber, garlic, dill and lemon juice to make the tzatziki, then chill.
Heat a grill pan over medium-high heat and grill the chicken for 4-5 minutes per side until cooked through and golden, then rest for 5 minutes.
Warm the pitta breads in the dry pan for 1 minute per side, then cut into wedges.
Divide the cooked rice between two bowls and top with the grilled chicken, cherry tomatoes, cucumber, red onion and feta.
Spoon a generous dollop of tzatziki over each bowl and serve with the warm pitta wedges.
This light Greek chicken gyros bowl packs everything we love about gyros — lemon-marinated chicken grilled until golden, fluffy rice, crunchy vegetables, crumbled feta and cool, creamy tzatziki — into one filling, fresh bowl. A protein-rich lunch that is easy to make and never feels like a diet.
