A delicious and healthy meal featuring grilled chicken, fresh vegetables, and tzatziki sauce served over brown rice or quinoa.
Author:Isabella
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Main Course
Method:Grilling
Cuisine:Greek
Diet:Low Calorie
Ingredients
Scale
2 cups cooked brown rice or quinoa
1 pound boneless, skinless chicken thighs
2 tablespoons olive oil
2 teaspoons dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1 cup cherry tomatoes, halved
1 cucumber, diced
1/2 red onion, thinly sliced
1 cup tzatziki sauce
1/4 cup crumbled feta cheese
Fresh parsley, chopped (for garnish)
Instructions
Preheat your grill or grill pan over medium-high heat. In a bowl, combine olive oil, oregano, garlic powder, onion powder, salt, and pepper. Add the chicken thighs and coat them well with the marinade. Let them marinate for at least 15 minutes.
Grill the chicken for about 6-7 minutes on each side or until fully cooked and the internal temperature reaches 165°F. Remove from heat and let rest for 5 minutes before slicing.
While the chicken is resting, prepare the bowls. In each bowl, add 1/2 cup of cooked brown rice or quinoa as the base.
Top the rice or quinoa with sliced grilled chicken, cherry tomatoes, cucumber, and red onion.
Drizzle tzatziki sauce over the top and sprinkle with crumbled feta cheese. Garnish with fresh parsley.
Serve immediately and enjoy your Greek Chicken Gyro Bowls!
Notes
For a spicier kick, add sliced jalapeños or a sprinkle of red pepper flakes to the bowls.
You can also substitute the chicken with grilled shrimp or tofu for a different protein option.