Go Back

High Protein Low Calorie Chicken Gyro Bowls - A Light, Satisfying Meal

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5 lb boneless, skinless chicken breasts or thighs (thighs are juicier; breasts are leaner)
  • Marinade: 3 tbsp plain nonfat Greek yogurt
  • 2 tbsp olive oil (use 1 tbsp if you want it extra lean)
  • 3 cloves garlic, minced
  • 1 tbsp lemon zest + 3 tbsp lemon juice
  • 1.5 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp ground coriander (optional)
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • Tzatziki-Style Sauce: 1 cup plain nonfat Greek yogurt
  • 1/2 English cucumber, grated and squeezed dry
  • 1 tbsp lemon juice
  • 1 small garlic clove, finely grated
  • 1 tbsp fresh dill or 1 tsp dried dill
  • Salt and pepper to taste
  • Bowl Base and Veg: 2 cups cooked cauliflower rice, quinoa, or brown rice (choose based on your calorie needs)
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, chopped
  • 1/4 red onion, thinly sliced
  • 1/2 cup chopped romaine or baby spinach
  • 1/4 cup kalamata olives, sliced (optional)
  • 2 tbsp crumbled feta (optional)
  • Lemon wedges for serving

Method
 

  1. Marinate the chicken. In a bowl, whisk together yogurt, olive oil, garlic, lemon zest, lemon juice, oregano, cumin, paprika, coriander, salt, and pepper. Add chicken and coat well. Cover and refrigerate for at least 30 minutes, ideally 2–4 hours for deeper flavor.
  2. Make the sauce. Combine yogurt, grated cucumber (squeeze out water), lemon juice, garlic, dill, salt, and pepper. Stir until creamy. Chill until serving so flavors meld.
  3. Prep the veggies and base. Cook your chosen base (cauliflower rice for ultra-light, quinoa or brown rice for more staying power). Chop tomatoes, cucumber, onion, and greens. Set aside.
  4. Cook the chicken. Heat a cast-iron skillet or grill pan over medium-high. Lightly oil the surface. Cook chicken 4–6 minutes per side, depending on thickness, until golden with some char and the internal temp hits 165°F (74°C). Rest 5 minutes, then slice.
  5. Assemble the bowls. Add base to each bowl. Top with greens, tomatoes, cucumber, onion, olives, and sliced chicken. Spoon over tzatziki. Finish with a squeeze of lemon and a sprinkle of feta if using.
  6. Adjust to taste. Add a drizzle of olive oil, extra dill, or a pinch of kosher salt. If you like heat, a few red pepper flakes work nicely.