Greek Chicken Gyro Rice Bowls

• 1 ½ cups basmati rice
• 2 cups water
• 1 lb chicken breast, thinly sliced
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp paprika
• ½ tsp ground cumin
• Salt and pepper to taste
• 1 cup Greek yogurt
• 1 cucumber, peeled and grated
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• 1 cup cherry tomatoes, halved
• ½ red onion, thinly sliced

Steps

1. 1 Cook the rice according to package instructions with water, salt, and a drizzle of olive oil.
2. 2 In a bowl, mix oregano, paprika, cumin, salt, and pepper; toss with chicken slices.
3. 3 Heat 1 tbsp olive oil in a pan over medium heat; cook chicken until golden and cooked through.
4. 4 For the tzatziki, mix Greek yogurt, grated cucumber, garlic, and lemon juice; season with salt and pepper.
5. 5 Assemble bowls with rice, sliced chicken, a dollop of tzatziki, cherry tomatoes, and red onion.
6. 6 Serve immediately and enjoy!

Equipment

• Large skillet
• Medium saucepan
• Mixing bowls

Variations

• Use ground chicken for a gyro meatball version.
• Add crumbled feta cheese for extra flavor.

Substitutions

• Substitute chicken with chickpeas for a vegetarian option.
• Use coconut yogurt for a dairy-free tzatziki.

Pairings

• Warm pita bread
• A crisp white wine

Nutrition

Tips

• For a richer flavor, marinate the chicken in the spice mix for at least 30 minutes before cooking.
• Use full-fat yogurt for the creamiest tzatziki.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave.

Freezing: Freezes well for up to 1 month. Thaw overnight in the refrigerator and reheat gently.

Serving Suggestions

• Serve with a fresh Greek salad on the side.
• A squeeze of fresh lemon adds a zesty kick.

FAQ