Gyro Bowl with Chicken and Feta
This gyro bowl combines yogurt-marinated chicken with crisp Greek salad, feta, creamy tzatziki, and optional pita wedges. Prepare the salad and sauce while the chicken marinates, then quickly sear the chicken and assemble the bowls.
Servings: 6
Ingredients
For the Yogurt Chicken
- 1 cup plain Greek yogurt, reduced-fat or fat-free 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. Meanwhile, prepare the Greek salad and tzatziki, keeping the salad dressing separate until shortly before serving.
- 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 until browned on the first side, about 4 to 5 minutes. Turn and cook for about 5 minutes more, or until the thickest part reaches 165°F. Work in batches if necessary to avoid overcrowding, replenishing the oil as needed.
- Finish and serve. Divide the chicken among 4 to 6 bowls. Add Greek salad, tzatziki sauce, and a few pita wedges, if using. Serve immediately.
Video
Notes
- Marinade: Discard any marinade that has come into contact with raw chicken.
- Make ahead: Make the tzatziki up to 4 days ahead and refrigerate. Prepare the Greek salad up to 2 days ahead and refrigerate, keeping the dressing separate until shortly before serving.
- Storage: Keep the chicken, salad, tzatziki, and pita separate until ready to assemble. Refrigerate cooked chicken in a shallow, airtight container within 2 hours of cooking, or within 1 hour if the temperature is above 90°F. Use within 3 to 4 days. Count each component’s storage time from when it was prepared.
- Reheating: Reheat the chicken separately until it reaches 165°F, then assemble with the chilled salad and tzatziki. Add pita just before serving.
- Nutrition: 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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