Mediterranean Chicken Gyro Bowl
Seasoned seared chicken over rice with white beans, roasted zucchini, tomatoes, and greens, finished with a bright lemon-yogurt sauce. Built for weeknights—all in one skillet.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 48g
Ingredients
- 1 lb boneless skinless chicken breast
- 1.5 cups cooked white rice
- ¾ cup white beans, canned and drained
- 1 medium zucchini, diced
- 1 cup diced tomatoes, fresh
- 2 cups salad greens (arugula or spinach)
- ½ cup plain Greek yogurt
- 1 whole lemon
Instructions
- 1
Pat chicken dry. Season generously with salt, pepper, and dried oregano.
- 2
Heat oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 3
Sear chicken 6–7 minutes per side without moving until golden and cooked through.
- 4
Remove chicken to a cutting board. Add diced zucchini to the same skillet, cook 3 minutes.
- 5
Stir in white beans and tomatoes, warm through, about 1 minute. Taste and adjust salt.
- 6
Whisk yogurt with lemon juice and a pinch of salt to make tzatziki sauce.
- 7
Slice chicken. Divide rice between bowls, top with greens, then vegetables, chicken, and tzatziki.
Tools you’ll need
- 12-inch skillet
- cutting board
- knife
- small bowl or whisk
- wooden spoon
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