Ingredients
- Boneless, skinless chicken thighs: 1.5 pounds
- Olive oil: 1/4 cup
- Lemon juice, freshly squeezed: 3 tablespoons
- Greek seasoning blend (or Oregano, Thyme, Marjoram): 2 teaspoons
- Uncooked long-grain white rice: 1 cup
- Plain Greek yogurt: 1 cup
- Cucumber, peeled and grated: 1/2 cup
- Roma tomatoes, diced: 2 large
Instructions
- Step 1: Combine the chicken thighs, olive oil, 2 tablespoons of the lemon juice, and the Greek seasoning blend in a large bowl or zip-top bag. Toss well to coat. Marinate the chicken in the refrigerator for at least 30 minutes, or up to 4 hours.
- Step 2: Cook the long-grain white rice according to the package instructions. While the rice cooks, prepare the Tzatziki sauce by stirring together the Greek yogurt, grated cucumber, the remaining 1 tablespoon of lemon juice, and a pinch of salt. Refrigerate the sauce until ready to use.
- Step 3: Heat a large skillet or grill pan over medium-high heat. Remove the chicken from the marinade and cook for 6-8 minutes per side, ensuring the internal temperature reaches 165°F (74°C). Remove the chicken from the heat and allow it to rest for 5 minutes.
- Step 4: Slice the rested chicken into thin strips suitable for gyro bowls. Prepare any additional desired toppings, such as slicing red onion or chopping fresh parsley.
- Step 5: To assemble the Greek Chicken Gyro Bowls, divide the cooked rice evenly among 4 bowls. Layer the sliced chicken strips and fresh diced tomatoes over the rice. Finish by topping each bowl generously with the chilled Tzatziki sauce.
Notes
- Always store the cucumber-yogurt Tzatziki separate from the cooked chicken and rice, as the sauce lasts up to 3 days refrigerated and must remain chilled.
- When enjoying leftovers, reheat the chicken and rice gently, but wait until serving time to add the chilled Tzatziki and fresh diced tomatoes to maintain the best temperature contrast.
- Amp up the authentic gyro experience by topping your bowls with complementary ingredients like sliced red onion, Kalamata olives, or a sprinkle of salty feta cheese.
- Maximize the depth of flavor by aiming for the full 4-hour marinade time; for an extra-crisp crust, pat the chicken thighs thoroughly dry before searing them in the hot skillet.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American