Greek · main

Chicken Gyro Bowls with Rice and Tzatziki

Name: Chicken Gyro Bowls with Rice and Tzatziki
Prep time: 28 min
Total time: 53 min
Cuisine: Greek
Ingredients: boneless chicken — 680 g; olive oil — 41 g; garlic — 12 g; dried leaf oregano — 4 g; cumin — 5 g; lemon — 65 g; salt — 5 g; black pepper — 3 g; long-grain white rice — 266 g; nonfat plain yogurt — 237 g; english cucumber — 100 g; dill — 4 g; grape tomatoes — 473 g; red onion — 55 g; feta cheese crumbles — 114 g

Chicken Gyro Bowls with Rice and Tzatziki reads citrus 6.1, salinity 5.7 and sourness 5.2 on Palate's 0–10 flavor X-ray — a Greek main, about 53 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 6.5 / 10
Sweet & Fruity — 4.9 / 10
Sour & Bright — 7.7 / 10
Bitter & Earthy — 2.1 / 10
Rich & Fat — 5.3 / 10
Aromatic & Spice — 4.2 / 10

The measured notes (of 18)

Citrus 6.1 · Salinity 5.7 · Sourness 5.2 · Richness 5.0 · Umami 4.7 · Fruity 4.4 · Allium 3.7 · Herbaceous 3.3 · Funk & Ferment 3.1 · Warm Spice 2.1 · Earthy 1.9 · Sweetness 1.5 · Floral 1.3 · Bitterness 1.2 · Nutty 0.9 · Heat 0.8

What's in it (15)

boneless chicken — 680 g
olive oil — 41 g
garlic — 12 g
dried leaf oregano — 4 g
cumin — 5 g
lemon — 65 g
salt — 5 g
black pepper — 3 g
long-grain white rice — 266 g
nonfat plain yogurt — 237 g
english cucumber — 100 g
dill — 4 g
grape tomatoes — 473 g
red onion — 55 g
feta cheese crumbles — 114 g

Time & effort: about 53 min (28 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 140 kcal, 12.6 g protein, 2.5 g fat, 16.9 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

In a medium bowl, whisk together 2 tablespoons of the olive oil, 3 cloves of the minced garlic (reserve the fourth), the oregano, cumin, the lemon zest and half the lemon juice, 1/2 teaspoon salt, and the pepper. Add the chicken thighs and turn to coat. Marinate at room temperature 20 minutes, or refrigerate up to 4 hours.
Combine the rinsed rice, 2 1/4 cups water, and 1/4 teaspoon salt in a medium saucepan. Bring to a boil, then cover, reduce the heat to low, and simmer undisturbed until the water is absorbed and the rice is tender, 15-18 minutes. Off heat, let stand covered 5 minutes, then fluff with a fork.
While the rice cooks, stir together the yogurt, grated cucumber, the reserved minced garlic, dill, and the remaining lemon juice in a small bowl. Season with a pinch of salt, cover, and refrigerate until serving.
Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Lift the chicken from the marinade, letting the excess drip off, and lay in the skillet in a single layer, discarding the marinade. Sear undisturbed until deeply golden on the first side, 5-6 minutes.
Flip the chicken and cook until the second side is golden and an instant-read thermometer inserted into the thickest piece reads 165F, 5-6 minutes more.
Transfer the chicken to a cutting board and rest 5 minutes, then slice into bite-size strips.
Divide the rice among four bowls. Top each with the sliced chicken, cherry tomatoes, and red onion.
Spoon the tzatziki generously over each bowl, scatter the feta on top, and serve.

Dishes with a similar flavor shape

Greek White Bean and Spinach Skillet — Greek
Greek Chicken and Rice Skillet — Greek
Baked Greek Chicken Meatballs with Orzo — Greek
Moroccan Chicken — Moroccan
Grilled Halloumi Gyros with Tzatziki — Greek

Keep reading: what citrus, salinity, sourness mean in the flavor lexicon · the world's cuisines, by flavor.

See how this dish fits your palate — take the short taste test →

Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.