Gyro Bowl with Chicken and Feta
Yogurt-marinated chicken tenders are quickly seared and served with crisp Greek salad, creamy tzatziki, feta, and optional pita. Prepare the salad and sauce while the chicken marinates for a fresh, flavor-packed meal in about 40 minutes.
Servings: 6
Ingredients
For the Yogurt Chicken
- 1 cup Greek yogurt (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 “chicken tenders”)
To Serve
- 1 Greek Salad Recipe
- Tzatziki Sauce, homemade or quality store-bought
- 2 Pita Breads, optional, homemade or quality store-bought, cut into wedges
Instructions
- 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 generous pinch of salt and black pepper. Add a drizzle of olive oil, about 2 tablespoons, and whisk to combine.
- Marinate the chicken. Add the chicken tenderloins and toss until very well coated. Cover and refrigerate for 30 minutes or up to overnight.
- Cook the chicken. Heat about 1 tablespoon olive oil in a nonstick skillet over medium-high heat. Shake the excess marinade from the chicken. When the oil is shimmering, arrange the chicken in a single layer. Cook for 4 to 5 minutes on one side, then turn and cook for about 5 minutes more, or until the thickest part reaches 165°F. Work in batches if necessary to avoid overcrowding the skillet, replenishing the oil as needed.
- Assemble the gyro bowls. Divide the chicken among 4 to 6 bowls. Add Greek salad, tzatziki sauce, and a few pita wedges, if using. Serve immediately.
Video
Notes
- Discard any marinade that has come into contact with the raw chicken.
- You can make the tzatziki up to 4 days ahead. The Greek salad will keep for up to 2 days, but wait to dress it until shortly before serving.
- Keep the chicken, salad, tzatziki, and pita in separate containers until you are ready to assemble the bowls.
- The nutrition information includes only the yogurt-marinated chicken. It does not include the Greek salad, tzatziki, or pita.
- Shop This Recipe: Visit The Mediterranean Dish Shop for Greek extra virgin olive oil, dried oregano, sweet paprika, ground cumin, and ground coriander.
Nutrition
Calories: 163.5kcal | Carbohydrates: 4.5g | Protein: 28g | Fat: 3.3g | Saturated Fat: 0.7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 74.2mg | Sodium: 145.7mg | Potassium: 528mg | Fiber: 1.2g | Sugar: 1.6g | Vitamin A: 229IU | Vitamin C: 11.5mg | Calcium: 69.9mg | Iron: 1.3mg
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