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Gyros chicken bowls with sweet potato fries

Gyros chicken bowls with sweet potato fries

A colourful assortment of chicken and salad bowls

4 serves

25 m

25 m

See recipe for serves 2 here


  • 600 g chicken breast fillets, cut into 3 cm pieces
  • 2 cloves garlic, crushed
  • 2 teaspoons finely grated lemon rind, plus lemon wedges to serve
  • 1 tablespoon dried oregano
  • 2½ tablespoons olive oil
  • 600 g orange sweet potatoes, unpeeled
  • 3 tomatoes, chopped
  • 2 Lebanese cucumbers, chopped
  • 1 small red onion, thinly sliced
  • ¼ cup sliced kalamata olives
  • 75 g reduced fat feta cheese, cut into 1 cm cubes
  • 1 baby Cos lettuce, leaves separated
  • ½ cup tzatziki dip


Step 1

Place chicken in a large bowl. Add garlic, lemon rind, 3 teaspoons oregano and 1½ tablespoons oil. Season with pepper. Toss to coat. Cover and refrigerate while preparing sweet potato fries.

Step 2

Cut sweet potato into approximately 10 cm-long x 1½ cm-thick fries. Pat dry with paper towel or a clean tea towel. Transfer to a large bowl. Add remaining oregano and oil. Season with pepper. Toss well to coat. Line a large baking tray with baking paper. Spread fries over prepared tray. Bake in a 220 °C preheated oven for 20-25 minutes, until crisp and golden.

Step 3

Meanwhile, heat a large non-stick frying pan or barbecue over medium-high heat. Add chicken. Cook, turning occasionally, for 6-8 minutes, until golden brown and cooked through. Transfer to a plate, cover loosely with foil and rest for 5 minutes.

Step 4

Meanwhile, toss tomato, cucumber, onion, olives and feta in a bowl.

Step 5

Divide lettuce, tomato salad, chicken and fries among 4 wide, shallow bowls. Top with tzatziki. Serve with lemon wedges.


  • Check labels on tzatziki and choose the brand lowest in sodium.
  • Chicken can be marinated in the fridge overnight.
  • Tomato salad can be made up to 3 hours ahead. Keep covered in the fridge until ready to serve.

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