Ingredients
Scale
- 1 ½ pounds boneless, skinless chicken thighs (or breasts, if you prefer leaner)
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup plain Greek yogurt (for tzatziki)
- 1 medium cucumber, grated and drained
- 2 teaspoons fresh dill, chopped (or 1 teaspoon dried)
- 1 tablespoon red wine vinegar
- 1 teaspoon olive oil (for tzatziki)
- 2 cups cooked rice or quinoa (your choice)
- 1 cup cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 1 cup chopped romaine lettuce or mixed greens
- Optional: crumbled feta cheese and kalamata olives for garnish
Substitution tips: If you don’t have Greek yogurt, a thick plain yogurt works fine. For the rice, feel free to swap in couscous or cauliflower rice for a lighter twist. And if fresh dill is hard to find, dried works in a pinch, though fresh always tastes brighter.
Instructions
- Start by mixing together the olive oil, lemon juice, minced garlic, oregano, cumin, paprika, salt, and pepper in a medium bowl. This marinade smells like sunshine and makes your kitchen instantly feel welcoming.
- Add the chicken thighs to the marinade, making sure each piece is well coated. Cover and refrigerate for at least 30 minutes, though an hour or two is even better if you have time. I often prep this in the morning while packing lunches—little moments like this make dinner easier later on.
- While the chicken marinates, prepare the tzatziki sauce. Grate the cucumber and squeeze out excess moisture with a clean kitchen towel or paper towel.
- In a small bowl, combine the Greek yogurt, grated cucumber, dill, red wine vinegar, olive oil, and a pinch of salt. Give it a good stir and set aside in the fridge to chill flavors. This sauce is like the cool, creamy counterbalance to the warm, spiced chicken.
- Cook your rice or quinoa according to package instructions. If you want to save time, I recommend making this ahead or using leftover grains—because who has time to cook everything fresh every night?
- Heat a grill pan or skillet over medium-high heat. Add the chicken and cook for about 5-6 minutes per side, or until the internal temperature reaches 165°F and the outside is nicely charred. The smell here will remind you of summer cookouts, even if you’re cooking indoors.
- Once cooked, let the chicken rest for a few minutes before slicing into strips. Resting keeps the juices locked in—a little trick I learned watching my dad’s patience with his lentils!
- Assemble your bowls: start with a base of rice or quinoa, layer on the sliced chicken, then add the cherry tomatoes, red onion, and greens. Don’t forget a generous dollop of tzatziki on top.
- Optional: sprinkle with crumbled feta and olives for that authentic Mediterranean flair.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Perfection Chicken Gyro Bowls, recipe, cooking, food
