Greek Chicken Gyro Bowls Tzatziki (Printable)
Marinated grilled chicken served over rice with fresh veggies and creamy tzatziki for a healthy meal.
# What goes in:
→ Chicken
01 - 1.1 lb boneless, skinless chicken thighs or breasts
02 - 2 tbsp olive oil
03 - 2 tbsp freshly squeezed lemon juice
04 - 2 garlic cloves, minced
05 - 1 tsp dried oregano
06 - 1 tsp ground cumin
07 - 1/2 tsp smoked paprika
08 - 1/2 tsp salt
09 - 1/4 tsp freshly ground black pepper
→ Tzatziki
10 - 3/4 cup Greek yogurt
11 - 1/2 cucumber, grated and excess water squeezed out
12 - 1 garlic clove, minced
13 - 1 tbsp fresh dill, chopped
14 - 1 tbsp lemon juice
15 - 1 tbsp olive oil
16 - 1/4 tsp salt
17 - Freshly ground black pepper, to taste
→ Bowls
18 - 2 cups cooked basmati or long-grain rice, warm or cold
19 - 2 medium tomatoes, diced
20 - 1 small red onion, thinly sliced
21 - 1 cup chopped romaine or mixed lettuce
22 - 1/2 cup pitted Kalamata olives, halved
23 - 1/2 cup crumbled feta cheese
24 - 4 small pita breads (optional)
# Directions:
01 - Whisk olive oil, lemon juice, minced garlic, oregano, cumin, paprika, salt, and black pepper in a bowl. Add chicken pieces and toss to evenly coat. Cover and refrigerate for at least 20 minutes or up to 2 hours.
02 - In a separate bowl, combine Greek yogurt, grated and drained cucumber, minced garlic, chopped dill, lemon juice, olive oil, salt, and black pepper. Mix thoroughly and chill until serving.
03 - Heat a grill pan or skillet over medium-high heat. Grill chicken for 5 to 6 minutes per side until cooked through with a slight char. Remove from heat and allow to rest for 5 minutes before slicing thinly.
04 - Distribute cooked rice evenly into four bowls. Arrange sliced chicken, diced tomatoes, sliced red onion, chopped lettuce, Kalamata olives, and crumbled feta on top.
05 - Top each bowl with a generous dollop of tzatziki. Serve warm pita bread on the side if desired.
# Expert Advice:
01 -
- It comes together faster than you'd think, and tastes like you've been cooking all day.
- Everything is customizable—swap the greens, add roasted chickpeas, use cauliflower rice if you want.
- Homemade tzatziki is such a game-changer compared to store-bought, and it keeps for days.
- You get that restaurant-quality charred chicken without needing a fancy grill.
02 -
- Don't skip the resting time on the chicken—those 5 minutes let the juices settle so every bite stays tender instead of dry.
- Squeeze the water out of your grated cucumber or the tzatziki will be watery and disappointingly thin.
- Charred edges on the chicken are your friend, not a mistake—that's where the flavor is.
03 -
- Use chicken thighs instead of breasts if you want juicier, more forgiving results—they're harder to dry out.
- Grate your cucumber on the larger holes of a box grater and squeeze it hard in a clean kitchen towel; dry cucumber makes creamy tzatziki instead of watery sauce.