Greek Chicken Gyro Bowls
These Greek Chicken Gyro Bowls are loaded with juicy spiced chicken, fresh veggies, creamy tzatziki, and salty feta over rice — a perfect pressure cooker meal with vibrant flavor and texture.
Equipment
- 1 Mixing bowl Large
- 1 Pressure cooker
Ingredients
Main Ingredients
- 4 chicken breasts
- 1 tablespoon paprika
- 1 tablespoon oregano
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 1 teaspoon black pepper
- 0.25 teaspoon cayenne
- 0.33 cup olive oil
- 0.5 red onion very thinly sliced
- 0.25 cup apple cider vinegar
- 1 teaspoon honey
- 2 tablespoon water
- 2 heads romaine shredded
- 4 Persian cucumbers thinly sliced
- 1.5 cups cherry tomatoes halved
- 0.75 cup feta crumbled
- 0.5 cup tzatziki
- 2 cups brown rice cooked
- 0.25 cup fresh mint chopped
Instructions
Instructions
- Whisk together all spices with olive oil in a bowl until well mixed.
- Add chicken breasts to bowl and coat fully. Cover and refrigerate for at least 30 minutes.
- Heat pressure cooker on sauté, sear chicken 2 minutes per side to brown.
- Add ½ cup water. Lock lid and pressure cook on high for 8 minutes.
- Quick release. Remove chicken and let rest. Slice into strips.
- Assemble bowls: rice base, romaine, chicken, onions, cucumber, tomatoes, feta, mint, tzatziki.
Notes
Swap brown rice with quinoa or cauliflower rice for a low-carb version. Keep ingredients stored separately for best texture in leftovers.