20-Min Crispy Chicken Gyro Bowl
Seasoned chicken thighs seared until crispy, served over rice with cucumber, tomato, and a garlicky tzatziki that ties everything together. No marinating, no fuss—weeknight Mediterranean done in under 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
Ingredients
- 1 lb boneless chicken thighs
- 2 cups cooked white rice
- ¾ cup plain Greek yogurt
- 1 medium cucumber, diced small
- 1 cup cherry tomatoes, halved
- 1 whole lemon (juiced + zested)
Instructions
- 1
Pat chicken dry, season generously with salt, pepper, and oregano on both sides.
- 2
Heat oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 3
Sear chicken without moving for 5 minutes until the skin is golden and crispy.
- 4
Flip and cook another 4 minutes until cooked through. Transfer to a cutting board.
- 5
Stir Greek yogurt with lemon juice, zest, minced garlic, and salt until smooth.
- 6
Slice chicken, divide rice into bowls, top with chicken, cucumber, tomato, and tzatziki.
Tools you’ll need
- 12-inch skillet
- cutting board
- knife
- small bowl
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