Greek Chicken Gyro Bowls (Printable)
Marinated grilled chicken paired with fresh vegetables, rice, and creamy homemade tzatziki sauce.
# What goes in:
→ Chicken Marinade
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 Assembly
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
# Directions:
01 - Combine olive oil, lemon juice, minced garlic, oregano, cumin, smoked paprika, salt, and black pepper in a large bowl. Add chicken and toss to coat. Marinate at least 15 minutes, up to 2 hours refrigerated.
02 - Mix Greek yogurt, grated cucumber, chopped dill, lemon juice, minced garlic, salt, and olive oil in a medium bowl. Refrigerate until serving.
03 - Heat grill pan or skillet over medium-high heat. Remove chicken from marinade and cook 5 to 6 minutes per side until fully cooked and lightly charred. Rest 5 minutes, then slice into strips.
04 - Distribute warm rice into four bowls. Top each with sliced chicken, cherry tomatoes, diced cucumber, sliced red onion, olives, and crumbled feta. Add a dollop of tzatziki to each.
05 - Garnish bowls with fresh parsley or dill. Serve with lemon wedges and optional pita bread on the side.
# Expert Advice:
01 -
- It comes together in 40 minutes flat, making it perfect for weeknight dinners when you want something that feels restaurant-quality.
- The marinated chicken stays juicy and develops real flavor, not that dry gym-food chicken everyone fears.
- You can prep components ahead and assemble in minutes, turning it into a build-your-own situation that everyone enjoys.
02 -
- Squeezing the moisture from the grated cucumber is non-negotiable; skip this and your tzatziki becomes soup.
- Letting the chicken rest after cooking makes an actual difference in juiciness—it's only 5 minutes but it matters.
- Taste your tzatziki before serving and adjust seasoning; Greek yogurt needs more salt than you'd expect to taste bright.
03 -
- If you're cooking for a crowd, grill the chicken in batches so it actually browns instead of steaming in a crowded pan.
- Keep your rice warm in a covered pot while you cook so it's still steaming when you assemble—the temperature difference is part of what makes this work.