Greek Chicken Gyro Bowls (Printable)
Mediterranean-style bowls with marinated chicken, rice, fresh veggies, olives, feta, 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
# How-To Steps:
01 - Combine olive oil, lemon juice, garlic, Greek yogurt, oregano, cumin, smoked paprika, salt, and pepper in a bowl. Toss chicken in marinade, cover, and refrigerate for at least 20 minutes or up to 2 hours.
02 - Mix Greek yogurt, grated cucumber, olive oil, dill, garlic, lemon juice, salt, and pepper in a small bowl. Refrigerate until serving.
03 - Heat a skillet or grill pan over medium-high heat. Remove chicken from marinade and cook 5–6 minutes per side until golden and cooked through. Let rest 5 minutes, then slice thinly.
04 - Divide cooked rice evenly into 4 bowls. Layer sliced chicken, cherry tomatoes, cucumber, red onion, olives, and feta cheese on top. Drizzle generously with tzatziki sauce.
05 - Add lemon wedges and sprinkle with chopped parsley. Serve with warm pita bread if desired.
# Expert Advice:
01 -
- The chicken stays impossibly tender because the Greek yogurt in the marinade does something magical—it breaks down the meat while adding tang.
- You can prep everything ahead and assemble in minutes, which means it's perfect for meal prep or unexpected dinner guests.
- It's one of those recipes where every bite tastes different depending on how much tzatziki, olive, and feta you grab.
02 -
- The key to tender chicken is not overthinking it—5-6 minutes per side is plenty, and even a minute too long makes it dry.
- Squeeze that grated cucumber hard before adding it to the tzatziki, or you'll end up with a runny sauce that doesn't cling to anything.
- The marinade tastes tangy and bright, but that's exactly right—the spices bloom when they hit the heat, and the yogurt creates a subtle creaminess in the chicken itself.
03 -
- If you're grilling instead of pan-searing, oil your grill grates well and let them get very hot before the chicken touches down—this creates those beautiful char marks and keeps the meat from sticking.
- A sprinkle of sumac or chili flakes over the finished bowl adds a new dimension without changing the dish's fundamental character.