Naked Gyros Bowl
Ingredients
For the chicken marinade
- 100 g 0% fat Greek yoghurt
- 2 garlic cloves
- 1 tsp dry oregano
- ½ smoked paprika
- ¼ tsp black pepper
- ½ tsp salt
- ½ tsp cumin
- ½ tsp lemon zest
- 1 tsp lemon juice
- 1 tsp extra virgin olive oil
For the dressing
- 40 g 0% fat Greek Yoghurt
- 1 tsp extra virgin olive oil
- 1 tbsp dill, finely chopped
- Salt, pepper, garlic powder to taste
- 1-2 tbsp water: adjust to taste
Instructions
- Add all the marinade ingredients into a bowl/container and mix.
- Add the chicken thighs and let it rest for 4 hours or overnight.
- Air fryer 15 mins at 200C (preheat), flip half way.
- While the chicken is cooking prepared the dressing: add all the dressing ingredients into a small jar and shake well.
- When the chicken is ready, transfer it onto a chopping board and cut into thin slices.
- While the chicken is cooling down a bit prepare your bowl.
- Add all the chopped, salads ingredients into a large serving bowl (or 2 dishes).
- Add the chicken and then the dressing (add the dressing just before serving).
Video
Notes
- Naturally gluten-free and low in carbs.
- High in protein – over 47g per portion.
- The Greek yoghurt marinade keeps the chicken juicy and tender.
- Air fryer makes it quick and fuss-free.
- Perfect for meal prep – store salad and dressing separately.
- Great for a healthy summer lunch or light dinner.
- To make it dairy-free, use a plant-based yoghurt alternative.