Greek Yogurt Chicken Gyro Bowls

Ingredients

• 12 oz boneless, skinless chicken breast
• 1 tbsp olive oil
• 2 cloves garlic
• 1 tsp ground oregano
• 1/2 tsp ground cumin
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 3/4 cup plain Greek yogurt
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 1 cup cucumber
• 1 cup cherry tomatoes
• 1/4 cup red onion
• 1/2 tsp dried dill
• 1 tbsp red wine vinegar
• 1/2 tsp honey(optional)
• 2 cups cooked rice (or quinoa)

Instructions

1. 1

   Prep (10 minutes total): Slice the chicken into thin cutlets. Dice cucumber and cherry tomatoes; finely chop red onion. In a bowl, mix cucumber, tomatoes, onion, dill, red wine vinegar, and a pinch of salt and pepper.

2. 2

   Make the sauce: In a second bowl, whisk Greek yogurt with lemon juice, lemon zest, 1 minced garlic clove, and honey (if using). Season to taste with salt and pepper.

3. 3

   Quick-sear the chicken (15 minutes total): Heat olive oil in a large skillet over medium-high heat. Season chicken with oregano, cumin, remaining garlic, salt, and pepper. Sear 4–5 minutes per side (until cooked through). Rest 2 minutes, then slice.

4. 4

   Assemble bowls: Divide rice (or quinoa) between 2 bowls. Top with sliced chicken, cucumber-tomato salad, and drizzle with lemony Greek yogurt sauce.