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Chicken Gyro Bowl

25 Minute Chicken Gyro Bowl. Perfect meal-prep bowl for lunches on the go. For me personally, Sunday is Meal Prep Day! I prep my lunches for 3 days choosing a meal prep bowl, then have an easy wrap or leftovers for Thursday-Friday. Set yourself up for a great week of staying on track and get meal prepping these gorgeous bowls.

Serves: 4 Time: 25 minutes



Fresh Ingredients

  • 250g Cherry Tomatoes, quartered

  • 1 Cucumber, diced

  • 1 Lemon, juiced and zested

  • 500g Chicken Breasts, cut in half like cutting a burger bun

  • 100g Feta Cheese, crumbled

  • 8 Tablespoons Hummus

Other Ingredients

  • 3 Tablespoons Olive Oil

  • 2 Shallots, sliced thinly and soaked in water for a few minutes

  • 230g Giant Couscous

  • 360mls Chicken Stock

  • 1 Teaspoon Moroccan Spices

  • 2 Sprigs Dill, leaves chopped (optional)

  • Optional add shredded iceberg lettuce or other salad


  1. Combine the cucumber, tomatoes, half the lemon juice and 1 tablespoon of olive oil, half the drained shallots and half the dill. Season and mix well.

  2. Heat 1 tablespoon of olive oil over medium heat. Add the remaining shallots and sauté until soft, next add the couscous and some seasoning, cook for around 3 mins allowing the couscous to toast slightly. Then add 360mls chicken stock, mix well and bring to a boil, then reduce to simmer until the couscous is cooked fully. Once ready, set aside and keep warm.

  3. Meanwhile, season the chicken with the Moroccan spices. Heat half a tablespoon of oil in a large non-stick pan over high heat. Cook the chicken on both sides until browned.

  4. In a bowl combine the feta and the remaining lemon juice and zest with half a tablespoon of olive oil. Mash together well and set aside.

  5. To serve, fluff the couscous with a fork and divide between bowls, top with chicken, salad mixture, lemon feta, 2 tablespoons of hummus per bowl and garnish with the remaining dill. Yum!


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Hope you loved it!

Rosie ❤️


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