You’ll be looking forward to leftovers from rotisserie chicken once you try these healthy chicken gyros bowls!
They’re easy, quick, super flavorful, fresh and filled with healthy ingredients. If you decide to make more and share with your family, I’m sure they’ll love this Mediterranean recipe with leftover chicken as well!
Ready in about 20 minutes, the speedy leftover chicken gyros bowls recipe makes a great low-carb dinner, but also a great lunch idea.
I’ll confess. I made these the other day and ate everything myself. I was hungry and they were really good, mkay? You see the name of this blog, you can’t be surprised. Plus my husband doesn’t eat vegetables other than zucchini with cinnamon (Yes…it is weird, thank you!) and the leftover chicken…well he’d probably eat it. But he wasn’t home, so who am I making excuses for? Let’s just…mkayyyy?
So, these chicken gyros bowls were my dinner and if the sun was still going down at 5 pm, this recipe wouldn’t exist.
I didn’t plan on making a recipe at all. I was craving gyros and just trying to clean up the fridge and eat something healthy after I hadn’t eaten anything but snacks all day long. However, once I tried this meal, I decided at 6:47pm, yes this leftover chicken recipe deserves a spot on the blog. It is so good. Good taste-wise, good health-wise. It’s just good. Must have been meant to be too, because the light was great and I quickly wrote down everything needed to make it!
To sum it up: if you love gyros and the Mediterranean diet and you’ve got some cooked chicken, feta, olives, tomatoes, cucumbers and onions I truly suggest you make these bowls asap.
Ingredients For The Leftover Chicken Gyros Bowls
Cooked chicken. Any type of plain or minimally spiced cooked leftover chicken like rotisserie should work here. You just need to shred it for the recipe.
Pointed Red Pepper. Another leftover I had from the day before – 1/2 pointed red pepper. It was a great addition and I highly recommend you add it too. You can also use bell peppers or jalapeños – whatever you’ve got!
Vegetables. I did not make a full-on Greek salad and improvised by making a salad with what I had in the fridge: some avocado, cucumbers, basil, tomatoes, red onion. I also threw in some radishes, because I wanted to use them up.
Fresh herbs and spices. And garlic, because garlic is a must. Other than that: paprika, chili powder, oregano and fresh parsley are needed for the chicken. Also, some lemon juice.
Olive oil, olives and feta cheese. To add some fat and salty to the umami. As you can tell, I know a lot about the six tastes.
How To Make Leftover Chicken Gyros Bowls
We’re going to stir-fry the cooked leftover chicken with the bell pepper for a little bit. This will help to really add those delicious flavors to the chicken and takes about 5 minutes to do. We’re adding paprika, chili powder, oregano, lemon juice and the most important flavoring agent: garlic.
In the meantime, we’re going to chop the vegetables for the salad and toss them together with a bit of olive oil and salt in a mixing bowl.
It’s time to arrange the healthy chicken gyros bowls. Yes, we’re here this quickly! Chicken on one side, salad on the other, feta on top and olives on the side. Dig in and enjoy!
Add Some Garlic Sauce
If you have the patience and about 2 more minutes, a quick yogurt garlic sauce will take this bowl over the top. You make it by simply whisking 2/3 cup of yogurt with some salt and one or two minced cloves of garlic.
More Healthy Chicken Recipes
I hope you enjoy these quick and easy gyro bowls with leftover chicken! If you love them, make sure to also try these recipes:
- 20-Minute Mediterranean Chicken Skillet
- 15-Minute Spicy Chicken and Chickpeas
- Mediterranean Chicken Wraps
For the chicken
- 150g / 5oz cooked chicken
- 1/2 tsp oregano
- 1/2 tsp chili powder
- 1 tsp paprika
- 1 tbsp lemon juice
- 1 tsp olive oil
- 1/4 cup chopped parsley
- black pepper
- 2 garlic cloves
- 1/2 pointed red pepper
- 1/4 avocado
- 1 cucumber
- 1 tomato
- 4-5 basil leaves
- 3 radishes
- 1/3 red onion
- 1 tsp olive oil
- salt and pepper
- Shred the chicken and add it with the pointed red pepper to a nonstick pan with a little bit of olive oil. Stir in the oregano, paprika, black pepper, chili powder and garlic. Stir for about 2-3 minutes, add in the lemon juice and take off heat. Stir through the parsley.
- Add all ingredients for the salad to a bowl, toss together.
- Place the chicken on one side of a serving bowl, the salad on another, then add the feta cheese on top and some olives on the side.
- You can also serve these bowls with some delicious yogurt garlic sauce made by mixing 2/3 cup yogurt with salt and 1-2 minced cloves of garlic.
- Serve immediately and enjoy!
Amount Per Serving: Calories: 592Total Fat: 36gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 133mgSodium: 471mgCarbohydrates: 32gFiber: 10gSugar: 12gProtein: 40g