Chicken Gyro Bowl with Tzatziki

Instructions

1. Slice the chicken breasts in half lengthwise to make thin slices. Mix the marinade yogurt with the oil, lemon juice, crushed garlic and gyros spice, and coat the meat with it. 15 minutes of marinating is enough, overnight in the refrigerator is best.
2. Bring the bulgur to a boil in twice as much salted water, cover, and cook on low heat for 12 minutes, then let it rest for another 5 minutes. In the meantime, prepare the tzatziki: grate the cucumber, salt it, and after 5 minutes squeeze out the liquid. If you skip this, the tzatziki will become watery in half an hour.
3. Mix the squeezed-out cucumber with the yogurt, the crushed garlic and the finely chopped dill, salt it, and put it in the refrigerator.
4. Heat a large skillet or grill pan until very hot, and cook the chicken for 4–5 minutes on each side until the edges brown and the middle is no longer pink. If it doesn't fit in one layer, cook it in two batches, otherwise it will release liquid and won't brown. Let it rest for 5 minutes, then slice it into strips.
5. Dice the tomato and cucumber, and cut the red onion into thin half-rings.
6. Serve: put the bulgur on the bottom, the chicken and vegetables next to it, crumble the feta on top, and put a large spoonful of tzatziki in the middle.