Description
This Greek Chicken Gyro Bowl with Lemon Whipped Feta & Cucumbers is a delicious and satisfying meal that combines flavorful marinated chicken with fresh vegetables, tangy feta, and zesty lemon. Perfect for a quick and healthy dinner!
Ingredients
Units
Scale
Chicken Gyro
- 2 boneless, skinless chicken breasts, sliced
- 2 tablespoons olive oil
- Juice of 1 lemon
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- Salt and black pepper to taste
Bowl Base & Toppings
- 2 cups cooked rice or quinoa
- 1 cup diced cucumber
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1/4 cup Kalamata olives, sliced
- Fresh parsley for garnish
Lemon Whipped Feta
- 1/2 cup crumbled feta cheese
- 1/3 cup plain Greek yogurt
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 small garlic clove, minced
Instructions
- Marinate the Chicken: In a bowl, combine olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper. Toss the chicken slices to coat and marinate for at least 15 minutes.
- Cook the Chicken: Heat a skillet over medium-high heat and cook the chicken for 6–8 minutes, stirring occasionally, until golden and cooked through.
- Prepare Lemon Whipped Feta: In a small bowl or food processor, blend feta, Greek yogurt, olive oil, lemon juice, lemon zest, and garlic until smooth and creamy.
- Assemble the Bowl: Divide cooked rice or quinoa into serving bowls. Add chicken, cucumbers, cherry tomatoes, red onion, and olives.
- Finish & Serve: Spoon lemon whipped feta over the bowl, garnish with fresh parsley, and serve warm.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop, Mixing
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 640 mg
- Fat: 21 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 4 g
- Protein: 43 g
- Cholesterol: 110 mg
