Greek Chicken Gyro Bowls (Printable)

Marinated chicken over rice with fresh vegetables and creamy tzatziki sauce.

# What goes in:

→ 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

# Directions:

01 - In a large bowl, combine olive oil, lemon juice, garlic, oregano, cumin, paprika, salt, and pepper. Add chicken and toss to coat thoroughly. Marinate for at least 20 minutes, up to 4 hours in the refrigerator for maximum flavor penetration.
02 - In a medium bowl, mix Greek yogurt, grated cucumber, lemon juice, dill, garlic, salt, and pepper until well combined. Refrigerate until ready to use to allow flavors to meld.
03 - Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken for 5 to 6 minutes per side until golden brown and cooked through. Let rest for 5 minutes before slicing against the grain.
04 - Divide cooked rice evenly among 4 bowls. Arrange sliced chicken, cherry tomatoes, cucumber, red onion, olives, and feta on top of the rice in sections for visual appeal.
05 - Drizzle generously with tzatziki sauce. Garnish with fresh herbs and serve with lemon wedges and optional warm pita bread on the side.

# Expert Advice:

01 -
  • The marinade transforms ordinary chicken into something extraordinary
  • Everything comes together in under 45 minutes
02 -
  • Squeezing the cucumber dry prevents watery tzatziki
  • Letting the chicken rest keeps it juicy
  • Room temperature ingredients mix more evenly in the sauce
03 -
  • Chicken thighs stay more tender than breasts
  • Let the tzatziki sit for at least 30 minutes before serving

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