Scorched Rice Loaded Chicken Gyros Bowl

There is no recipe that is more bright, vibrant, and satisfying than my Scorched Rice Loaded Chicken Gyro Bowl. These bowls are truly the epitome of a perfect bite. Made from a combination of tender chicken, creamy, high-protein tzatziki, and perfect scorched rice, served atop a bed of delicious, crunchy veggies, for a chicken gyro in a bowl that is so good, you won’t even miss the pita!

Three Reasons Why You’ll Fall In-Love With This Salad

Friends, I’m going to be honest with you: this salad speaks for itself. I mean, just look at how bursting it is with different flavors, colors and textures! This recipe is proof that salads are anything but boring, and can truly be a complete meal all on their own. If you’re someone who still looks at salads as a simple (re: boring) side dish that’s served alongside your favorite protein, then think again. This salad is a game changer, and here are three reasons why you’ll absolutely love it…

1. It’s a chicken gyro… but in a bowl: Tender, melt-in-your-mouth chicken gyros are one of my favorite takeout meals. Back when I was living in NYC, I loved getting a chicken gyro from one of the many carts that lined my walk back home. Not only were they cheap and accessible, but they were loaded with fillings (salad, chicken, pickled onions, and a heaping dollop of tzatziki) that kept me full and satisfied. This recipe has all of the ingredients of a chicken gyro that you know and love, including chicken thighs that would fall off the bone.
2. The scorched rice: Two words – scorched rice. I mean, need I say any more? I first heard of the concept of scorched rice from my friends at TheFeedFeed and knew I needed to incorporate it into one of my recipes. It’s soft on the top, lightly crispy on the bottom, and takes on a much different texture than my viral crispy rice. If you find the rice in that recipe to be *too* crispy, then you’ll love this one – it’s much softer!
3. Protein-Packed Tzatziki: In order to add a boost of protein, which will help you stay feeling fuller, longer, this tzatziki is made from a base of greek yogurt. The greek yogurt not only leads to a thicker, richer tzatziki that is truly unbeatable in this salad, but it also is a lower-lactose option, making it perfect for more sensitive stomachs.

What You Need to Make the Ultimate Greek-Inspired Salad

• Cooked Rice: To make the scorched rice, you’ll want to ensure that you’re using rice that is both cooked and cooled. I like using jasmine rice, but any variety of rice works well. Just use what you have!
• Butter: To give the rice it’s soft top, crispy bottom, and signature scorched flavor, you’ll need butter. You can use either dairy or non-dairy butter – both work just as well!
• Greek Yogurt: To make the tzatziki, you’ll need a base of greek yogurt. Not only does it add the thick and creamy yogurt flavor that is signature to tzatziki, but it also packs this recipe with protein, helping you stay fuller, longer!
• Persian Cucumbers: Both the tzatziki and the salad itself call for chopped Persian cucmbers, which are smaller and crunchier than English cucumbers.
• Garlic: Fresh garlic cloves are KEY to this recipe – don’t skip them!

• Lemon: I love using fresh lemon juice for that bright and refreshing flavor.
• Dried Dill: Don’t skip the dried dill – it may be small, but it packs quite a punch!
• Mint: Fresh chopped mint adds a light and refreshing flavor to the tzatziki.
• Kosher Salt: A pinch of kosher salt brings the tzatziki together.
• Romaine Lettuce: Of course, the base of any salad starts with lettuce, and this recipe calls for one of my favorites – romaine!
• Baby Tomatoes: Ripe and juicy baby tomatoes add both color and texture to this salad.
• Kalamata Olives: It wouldn’t be a greek recipe without the olives, and kalamata olives do the trick here. Just be sure to remove the pits first, as nobody likes pits in their salads!
• Feta Cheese: Tangy feta cheese works perfectly in this greek-inspired salad. I like to use feta cheese that’s packed in brine, so that it has the freshest flavor.
• Chicken: For the chicken, you’ll want to be sure to prepare a batch of my DIY Chicken Gyros. They’re tender, flaky, and pair perfectly well with the other flavors of this recipe!
• Quick Marinated Red Onions: These are optional, but I love adding a batch of my Quick Marinated Red Onions to the top of this salad. They add a little tang and sweetness that tastes absolutely delicious in this recipe!

How to Make This Chicken Gyro in a Bowl

To make this chicken gyro bowl, start by preparing the chicken according to this recipe. Once you’re ready to prepare the salad, make the tzatziki. Wash and chop the Persian cucumbers and add them to a bowl alongside the greek yogurt, garlic cloves, lemon juice, dried dill, fresh mint, and kosher salt. Mix well, until all of the ingredients are incorporated into the yogurt.

Cover the bowl, then transfer it to the refrigerator and allow it to set while you prepare the rest of the bowl. Next, prepare the scorched rice. Cook the rice according to your favorite method and allow it to cool. Once the rice is cool, heat a pan, on the stove, over high heat, and add in the butter.

Add the cooked rice to the pan with the melted butter and press it flat with a spatula, repeatedly, for 4-5 minutes, or until the rice is crispy on the bottom. Once it’s done, remove it from the heat and set it aside.

Next, prepare the salad by washing and chopping the romaine lettuce, baby tomatoes, and Persian cucumbers, and adding them to a large bowl alongside the kalamata olives, feta cheese, chicken, and quick marinated red onions. Finally, add in the scorched rice. Remove the tzatziki from the fridge and pour it on top of the salad. Toss to fully combine, then serve and enjoy!

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.

** Photography by Tanya Pilgrim