Greek Chicken Gyro Bowls (Printable)
Marinated chicken served over rice with feta, olives, fresh vegetables, and creamy tzatziki sauce.
# What You'll Need:
→ Chicken
01 - 1.3 lb boneless, skinless chicken thighs or breasts
02 - 3 tbsp olive oil
03 - 2 tbsp fresh lemon juice
04 - 3 garlic cloves, minced
05 - 2 tsp dried oregano
06 - 1 tsp ground cumin
07 - 1 tsp smoked paprika
08 - ½ tsp salt
09 - ½ tsp black pepper
→ Tzatziki Sauce
10 - ¾ cup Greek yogurt
11 - ½ cucumber, grated and excess moisture squeezed out
12 - 1 garlic clove, minced
13 - 1 tbsp fresh dill, chopped
14 - 1 tbsp fresh lemon juice
15 - ½ tbsp olive oil
16 - ¼ tsp salt
17 - Black pepper, to taste
→ Bowls
18 - 1¼ cups cooked basmati or jasmine rice
19 - 1 large tomato, diced
20 - ½ red onion, thinly sliced
21 - 1 small cucumber, diced
22 - ⅔ cup feta cheese, crumbled
23 - 2½ oz kalamata olives, pitted and halved
24 - Fresh parsley, chopped, for garnish
25 - Lemon wedges, for serving
# How-To Steps:
01 - In a bowl, whisk together olive oil, lemon juice, garlic, oregano, cumin, paprika, salt, and pepper. Add chicken and toss to coat evenly. Marinate for a minimum of 20 minutes or refrigerate up to 2 hours for enhanced flavor.
02 - Combine Greek yogurt, grated cucumber, garlic, dill, lemon juice, olive oil, salt, and pepper in a bowl. Mix thoroughly and refrigerate until serving.
03 - Heat a grill pan or skillet over medium-high heat. Remove chicken from marinade and cook 5 to 7 minutes per side until golden brown and cooked through. Allow chicken to rest for 5 minutes before slicing.
04 - Divide cooked rice evenly into 4 bowls. Top each with sliced chicken, diced tomato, red onion, cucumber, crumbled feta, and halved olives.
05 - Add a generous dollop of tzatziki to each bowl. Garnish with chopped parsley and lemon wedges before serving.
# Expert Advice:
01 -
- It comes together in under 45 minutes, yet tastes like you've spent hours slow-cooking.
- The homemade tzatziki is tangy and cooling—nothing like the bottled versions.
- You can prep components ahead and assemble fresh, making it perfect for meal prep or casual entertaining.
02 -
- Squeezing moisture out of grated cucumber for tzatziki is non-negotiable—it's the difference between creamy sauce and watery disappointment.
- Marinating for even 20 minutes transforms the chicken, but if you have time, 2 hours in the fridge deepens the flavor considerably.
- Cook your chicken over proper heat; a medium-low pan will steam it instead of sear it, and you'll lose that golden crust.
03 -
- Prep the marinade and tzatziki the night before, then all you need to do is cook chicken and assemble—perfect for busy weeknights.
- If you're cooking for a crowd, grill the chicken in batches and keep it warm while you finish the rest, or assemble bowls and let people add their own tzatziki and toppings.