Gyro Bowl with Chicken and Feta
User Reviews
5
Gyro Bowl with Chicken and Feta
Description
Gyro Bowl with Chicken and Feta combines yogurt-marinated chicken tenderloins seasoned with lemon juice, garlic, and a mix of spices including oregano, paprika, cumin, and coriander. The marinade tenderizes and flavors the chicken, which is cooked in a skillet until browned and fully cooked. This bowl assembles the chicken alongside a Greek salad and tzatziki sauce, complemented by pita bread wedges for texture and completeness.
The cooked chicken has a moist, tender texture paired with the bright and herbaceous notes from the marinade, while the salad and tzatziki add fresh crispness and creaminess. The method involves marinating the chicken for at least 30 minutes, highlighting the yogurt's role in tenderizing the meat and infusing flavor.
Serve the bowl assembled immediately after cooking to enjoy the contrast of warm chicken with cool salad and sauce. Pita wedges provide a handheld component, and the dish can be adjusted with store-bought or homemade tzatziki and salad depending on preference.
Discard any leftover marinade used with raw chicken to ensure food safety. The recipe focuses on the yogurt-marinated chicken and does not include nutritional values for the salad, tzatziki, or pita.
Ingredients
For the Yogurt Chicken
- 1 cup Greek yogurt (you can use reduced fat or fat free Greek yogurt if you like)
- 1 lemon juiced, large
- 2 tablespoons red wine vinegar
- 3 garlic minced, cloves
- 1 tablespoon oregano dried
- 1 teaspoon paprika sweet
- 1 teaspoon cumin ground
- 1 teaspoon ground coriander
- 1 pinch cayenne pepper (optional)
- kosher salt
- black pepper
- extra-virgin olive oil
- 1 1/2 pounds chicken tenderloin (sometimes labeled “tenders”)
To Serve
- 1 Greek salad recipe
- tzatziki sauce (homemade or quality store bought)
- 2 pita bread optional, homemade or quality store bought), cut into wedges
Instructions
- Make the marinade. In a large bowl, combine the Greek yogurt, lemon juice, red wine vinegar, garlic, oregano, paprika, cumin, coriander, cayenne (if using), and a big pinch of salt and pepper. Add a drizzle of olive oil (about 2 tablespoons) and whisk to combine.
- Marinate the chicken. Add the chicken to the marinade and toss to coat very well. Cover and refrigerate for 30 minutes or up to overnight.
- Cook the chicken. Heat about 1 tablespoon of olive oil in a nonstick pan over medium-high. Shake excess marinade off the chicken. When the oil is ready and shimmering, arrange the chicken in one single layer in the pan. Cook on one side until browned (about 4 to 5 minutes), then turn over and cook for another 5 minutes or until the chicken is fully cooked through to 165°F and its juices run clear.
- Assemble the gyro bowls. When the chicken is ready, divide the chicken pieces among 4 to 6 bowls. To each bowl, add Greek salad, tzatziki sauce, and a few pita wedges. Serve immediately.
Notes
- Discard the marinade after removing the raw chicken to prevent foodborne illness.
- Marinate the chicken for at least 30 minutes, or refrigerate overnight for more flavor.
- Use homemade or quality store-bought tzatziki and Greek salad to complement the chicken.
- Serve immediately after cooking to maintain the texture of the chicken and freshness of accompaniments.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 1635 kcal
% Daily Value*
| Calories | 163.5kcal | 8% |
| Carbohydrates | 4.5g | 2% |
| Protein | 28g | 56% |
| Fat | 3.3g | 5% |
| Saturated Fat | 0.7g | 4% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 74.2mg | 25% |
| Sodium | 145.7mg | 6% |
| Potassium | 528mg | 11% |
| Fiber | 1.2g | 5% |
| Sugar | 1.6g | 3% |
| Vitamin A | 229IU | 5% |
| Vitamin C | 11.5mg | 13% |
| Calcium | 69.9mg | 7% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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