Greek Chicken Gyro Bowls (Printable Format)
A vibrant bowl featuring marinated grilled chicken, fresh vegetables, rice, and creamy tzatziki sauce.
# What You Need:
→ Chicken
01 - 1.1 lb boneless, skinless chicken thighs or breasts
02 - 3 tbsp extra-virgin olive oil
03 - 2 tbsp fresh lemon juice
04 - 3 cloves garlic, minced
05 - 2 tsp dried oregano
06 - 1 tsp ground cumin
07 - 1 tsp smoked paprika
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
→ Tzatziki Sauce
10 - 1 cup plain Greek yogurt
11 - 1/2 cup cucumber, grated and squeezed dry
12 - 1 tbsp fresh dill, chopped
13 - 1 tbsp fresh lemon juice
14 - 1 clove garlic, minced
15 - 1/2 tsp salt
16 - 1 tbsp extra-virgin olive oil
→ Bowls
17 - 2 cups cooked basmati or jasmine rice, warm
18 - 1 cup cherry tomatoes, halved
19 - 1 cup cucumber, diced
20 - 1/2 red onion, thinly sliced
21 - 1/2 cup Kalamata olives, pitted and halved
22 - 1/2 cup feta cheese, crumbled
23 - Lemon wedges, for serving
24 - Fresh parsley or dill, for garnish
25 - Optional: warm pita bread, cut into wedges
# How-To Steps:
01 - In a large bowl, whisk olive oil, lemon juice, garlic, oregano, cumin, smoked paprika, salt, and pepper. Add chicken and toss to coat. Marinate for at least 15 minutes or up to 2 hours in the refrigerator.
02 - Combine Greek yogurt, grated cucumber, chopped dill, lemon juice, garlic, salt, and olive oil in a bowl. Mix thoroughly and refrigerate until use.
03 - Heat a grill pan or skillet over medium-high heat. Remove chicken from marinade and cook 5 to 6 minutes per side until cooked through and lightly charred. Let rest for 5 minutes, then slice into strips.
04 - Divide warm rice evenly among 4 bowls. Top each with sliced chicken, cherry tomatoes, diced cucumber, sliced red onion, Kalamata olives, and crumbled feta. Add a generous dollop of tzatziki sauce on top.
05 - Sprinkle fresh parsley or dill over each bowl. Serve with lemon wedges and optional warm pita bread wedges.
# Expert Suggestions:
01 -
- The chicken stays juicy even when you accidentally overcook it slightly because of how the marinade works.
- You can prep everything ahead and assemble in minutes, making it perfect for weeknight entertaining.
- It feels special and restaurant-quality, but it's genuinely easier than most weeknight dinners.
02 -
- Don't skip squeezing the moisture out of the grated cucumber for tzatziki—it's the difference between creamy sauce and watery disappointment.
- The chicken tastes better when you don't stir it constantly; let it develop that golden crust on each side before flipping.
- Warm your serving bowls slightly if you can, because everything tastes better when it's not cooling down the moment it hits the table.
03 -
- Make the tzatziki the night before so the flavors have time to meld and come together in a way that tastes far more sophisticated than you'd expect.
- If your chicken is thick, pound it gently to an even thickness so it cooks evenly and you don't end up with an overcooked outside and undercooked inside.