Ingredients
Chicken Marinade
- 2 pounds boneless skinless chicken thighs
- ¾ cup Greek yogurt
- 2 tablespoons lemon juice
- 1 tablespoon lemon vinegar
- 2 tablespoons Greek seasoning
- 3 cloves garlic, minced
Herb Rice
- 1 cup long grain rice
- ½ teaspoon salt
- 2 tablespoons lemon juice
- ¼ cup chopped parsley
- ¼ cup chopped basil
Vegetable Salsa
- 1 English cucumber, finely diced
- ½ red onion, finely diced
- 2 Roma tomatoes, seeded and finely diced
- 2 small romaine hearts, chopped
Assembly
- 4 ounces feta cheese, crumbled
- 4 tablespoons tzatziki sauce
Instructions
- Prepare the chicken gyro meat: Preheat the oven to 400°F (200°C). If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Cut each chicken thigh into 4 to 6 pieces, about 1½ to 2 inches wide, trimming off any excess fat or tissue.
- Marinate the chicken: In a large bowl, combine the Greek yogurt, lemon juice, lemon vinegar, Greek seasoning, and minced garlic. Add the chicken pieces and toss until fully coated with the marinade. Thread the chicken pieces tightly onto four skewers.
- Bake the chicken: Place the skewers on a greased baking sheet and bake for 20 to 25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C). Remove from the oven and carefully slide the cooked chicken off the skewers.
- Cook the herb rice: Cook the long grain rice according to the package directions. Once cooked, fluff the rice and stir in the salt, lemon juice, chopped parsley, and chopped basil until evenly combined.
- Prepare the vegetable salsa: In a medium bowl, combine the diced English cucumber, red onion, and Roma tomatoes. Mix gently to combine.
- Assemble the bowls: In each serving bowl, create a base by layering the herb rice and chopped romaine hearts. Top with the baked chicken pieces, spoon over some of the cucumber-tomato salsa, and sprinkle with crumbled feta cheese. Drizzle one tablespoon of tzatziki sauce over each bowl before serving.
Notes
- Soaking wooden skewers prevents them from burning in the oven.
- Use full-fat Greek yogurt for a creamier marinade and better flavor.
- Adjust Greek seasoning to taste or substitute with a mixture of dried oregano, thyme, and garlic powder.
- To speed up cooking, you can grill the chicken skewers instead of baking.
- Skip the skewers and bake the marinated chicken pieces loose on a baking sheet for easier preparation.
- For a low-carb option, replace rice with cauliflower rice.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
