All the chicken gyro flavors you love—juicy chicken, creamy tzatziki, and crunchy veggies—in one easy bowl. Serve over greens as a salad or over rice or couscous for a more filling meal.
Ingredients
Tzatziki
- 1 ½ cups plain Greek yogurt
- 1 cup grated English cucumber, or Persian
- 2 Tablespoons fresh lemon juice
- 1 garlic clove, finely minced
- 2 Tablespoons fresh dill, minced
- ¼ teaspoon salt, or to taste
- ¼ teaspoon black pepper
Seasoned Chicken
- 2 boneless skinless chicken breasts, sliced through the center to make 4 cutlets
- 3 Tablespoons olive oil
- ½ teaspoon salt, or to taste
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon oregano
- ¼ teaspoon paprika
- ¼ teaspoon black pepper
Toppings
- 6 cups romaine lettuce, chopped
- 10 ounce cherry tomatoes, halved
- ½ cucumber, sliced
- ¼ red onion, thinly sliced
- 6 ounces feta cheese, crumbled
Instructions
Make the Tzatziki
- Wrap the grated cucumber in a clean tea towel or double layer of paper towel and squeeze to remove as much liquid as possible.1 cup grated English cucumber
- In a mixing bowl, combine the drained cucumber, Greek yogurt, lemon juice, minced garlic, dill, salt, and pepper.1 ½ cups plain Greek yogurt, 2 Tablespoons fresh lemon juice, 1 garlic clove, 2 Tablespoons fresh dill, ¼ teaspoon salt, ¼ teaspoon black pepper
- Mix well, cover, and refrigerate until ready to use. (Tzatziki can be made a day ahead.)
Prep and Bake the Chicken
- Preheat oven to 400°F.
- In a large bowl, toss the chicken cutlets with olive oil, salt, garlic powder, onion powder, oregano, paprika, and black pepper. Let sit at room temperature while the oven heats, at least 10 minutes.2 boneless skinless chicken breasts, 3 Tablespoons olive oil, ½ teaspoon salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon oregano, ¼ teaspoon paprika, ¼ teaspoon black pepper
- Place chicken on a rimmed baking sheet and bake for 12–15 minutes, or until fully cooked (internal temp should reach 165°F).
- Remove from oven, let rest briefly on pan, then slice into ½-inch strips.
Assemble the Bowls
- Add romaine lettuce to each bowl, followed by one sliced chicken cutlet, cherry tomato halves, cucumber slices, red onion, and crumbled feta cheese.6 cups romaine lettuce, 10 ounce cherry tomatoes, ½ cucumber, ¼ red onion, 6 ounces feta cheese
- Finish with a generous dollop of tzatziki and serve immediately. Or store components separate for meal prep.
Notes
- Storage: Store salad components separately in airtight containers in the fridge for up to 3 days.
- Grain option: For a heartier bowl, serve over cooked couscous, brown rice, or quinoa.
- Add-ins: Top with kalamata olives or chickpeas for extra flavor.
- Make-ahead tip: Tzatziki can be made up to 1 day in advance and refrigerated until serving.
Nutrition
Calories: 213kcal | Carbohydrates: 5g | Protein: 20g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 40mg | Sodium: 530mg | Potassium: 386mg | Fiber: 0.5g | Sugar: 3g | Vitamin A: 123IU | Vitamin C: 5mg | Calcium: 96mg | Iron: 1mg
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