Greek Chicken Gyro Bowls (Printable)
Flavorsome marinated chicken served with fresh vegetables, creamy tzatziki, and fluffy rice in vibrant bowls.
# What You'll Need:
→ For the Chicken
01 - 1 ½ lbs boneless, skinless chicken thighs or breasts
02 - 3 tbsp olive oil
03 - 2 tbsp lemon juice (freshly squeezed)
04 - 3 cloves garlic, minced
05 - 1 ½ tsp dried oregano
06 - 1 tsp ground cumin
07 - ¾ tsp smoked paprika
08 - ¾ tsp salt
09 - ½ tsp black pepper
→ For the Tzatziki Sauce
10 - 1 cup Greek yogurt (full-fat preferred)
11 - ½ cup cucumber, finely grated and squeezed dry
12 - 1 tbsp lemon juice
13 - 2 tbsp fresh dill, chopped
14 - 1 clove garlic, minced
15 - ½ tsp salt
16 - ¼ tsp black pepper
→ For the Bowls
17 - 2 cups cooked basmati or jasmine rice
18 - 1 cup cherry tomatoes, halved
19 - 1 cup cucumber, diced
20 - ½ cup red onion, thinly sliced
21 - ½ cup Kalamata olives, pitted and halved
22 - ½ cup feta cheese, crumbled
23 - Fresh parsley or dill for garnish
24 - Lemon wedges, for serving
25 - Warm pita bread (optional)
# How-To Steps:
01 - In a large bowl, combine olive oil, lemon juice, garlic, oregano, cumin, paprika, salt, and pepper. Add chicken and toss to coat. Marinate for at least 20 minutes (up to 4 hours in the refrigerator).
02 - In a bowl, mix Greek yogurt, grated cucumber, lemon juice, dill, garlic, salt, and pepper. Refrigerate until ready to use.
03 - Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken for 5–6 minutes per side, or until golden and cooked through. Let rest 5 minutes, then slice.
04 - Divide cooked rice among 4 bowls. Top with sliced chicken, cherry tomatoes, cucumber, red onion, olives, and feta.
05 - Drizzle generously with tzatziki sauce. Garnish with fresh herbs and serve with lemon wedges and optional warm pita.
# Expert Advice:
01 -
- The homemade tzatziki comes together in minutes but tastes like you spent all day perfecting it
- Everything can be prepped ahead, making assembly feel like an artful puzzle rather than a chore
- The combination of warm spiced chicken and cool crisp vegetables is absolutely addictive
02 -
- Pat your chicken completely dry before adding the marinade, or the seasoning will not stick properly
- Letting the meat rest after cooking is not optional, it is what keeps it juicy instead of dry
- Squeezing every drop of water from the cucumber is the difference between sauce that is creamy and sauce that is soup
03 -
- Room temperature chicken cooks more evenly, so take it out of the fridge about 20 minutes before cooking
- If your tzatziki seems too thick, add just a teaspoon of water at a time until it reaches the perfect drizzling consistency