Greek Chicken Gyro Bowls (Printable Version)
A vibrant bowl featuring marinated chicken, aromatic rice, fresh vegetables, and creamy tzatziki sauce.
# What You'll Need:
→ Chicken
01 - 1 lb boneless, skinless chicken breasts or thighs
02 - 3 tbsp olive oil
03 - 2 tbsp lemon juice
04 - 2 cloves garlic, minced
05 - 1 tbsp plain Greek yogurt
06 - 1 tsp dried oregano
07 - 1 tsp ground cumin
08 - 1/2 tsp smoked paprika
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
→ Tzatziki Sauce
11 - 1 cup plain Greek yogurt
12 - 1/2 cucumber, grated and excess liquid squeezed out
13 - 1 tbsp olive oil
14 - 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
15 - 1 clove garlic, minced
16 - 1 tbsp lemon juice
17 - 1/4 tsp salt
18 - Black pepper, to taste
→ Bowls
19 - 2 cups cooked basmati or jasmine rice
20 - 1 cup cherry tomatoes, halved
21 - 1 cup cucumber, diced
22 - 1/2 red onion, thinly sliced
23 - 1/2 cup Kalamata olives, pitted and halved
24 - 1/2 cup feta cheese, crumbled
25 - 1 lemon, cut into wedges
26 - Fresh parsley, chopped (for garnish)
27 - Optional: Warm pita bread, cut into wedges
# Step-by-Step:
01 - Whisk olive oil, lemon juice, garlic, Greek yogurt, oregano, cumin, smoked paprika, salt, and pepper in a bowl. Add chicken and toss to coat. Cover and refrigerate for at least 20 minutes up to 2 hours.
02 - Combine Greek yogurt, grated cucumber, olive oil, dill, garlic, lemon juice, salt, and pepper in a small bowl. Stir well and refrigerate until serving.
03 - Heat a large skillet or grill pan over medium-high heat. Remove chicken from marinade and cook 5 to 6 minutes per side until golden and cooked through. Rest for 5 minutes, then slice thinly.
04 - Divide cooked rice evenly among four bowls. Top each with sliced chicken, cherry tomatoes, cucumber, red onion, olives, and feta. Drizzle generously with tzatziki sauce.
05 - Add lemon wedges and sprinkle fresh parsley over the bowls. Serve with warm pita bread if desired.
# Expert Advice:
01 -
- Everything comes together in under an hour, so weeknight dinners actually feel doable.
- The tzatziki tastes so creamy and fresh that you'll find yourself making extra just to have around.
- You can prep components ahead and assemble in minutes when hunger strikes.
02 -
- Don't skip squeezing the water out of the cucumber for tzatziki—wet cucumber means diluted sauce, and you'll be disappointed.
- The chicken only takes a few minutes per side, so don't walk away or you'll end up with something rubbery instead of tender.
03 -
- Make your tzatziki the day before if you can—the flavors settle and deepen overnight.
- If you want extra flavor depth, add a sprinkle of sumac to your finished bowl or a small pinch of chili flakes to the chicken marinade.