Greek Chicken Gyro Bowls (Printable)

Marinated chicken atop rice with fresh veggies, feta, olives, and creamy tzatziki for a vibrant Mediterranean dish.

# What You'll Need:

→ Chicken Marinade

01 - 1.3 lb boneless, skinless chicken thighs or breasts
02 - 3 tbsp olive oil
03 - 2 tbsp fresh lemon juice
04 - 3 garlic cloves, minced
05 - 2 tsp dried oregano
06 - 1 tsp ground cumin
07 - 1 tsp smoked paprika
08 - ½ tsp salt
09 - ½ tsp black pepper

→ Tzatziki Sauce

10 - ¾ cup Greek yogurt
11 - ½ cucumber, grated and excess moisture squeezed out
12 - 1 garlic clove, minced
13 - 1 tbsp fresh dill, chopped
14 - 1 tbsp fresh lemon juice
15 - ½ tbsp olive oil
16 - ¼ tsp salt
17 - Black pepper, to taste

→ Bowls

18 - 1¼ cups cooked basmati or jasmine rice
19 - 1 large tomato, diced
20 - ½ red onion, thinly sliced
21 - 1 small cucumber, diced
22 - ⅔ cup feta cheese, crumbled
23 - 2½ oz kalamata olives, pitted and halved
24 - Fresh parsley, chopped, for garnish
25 - Lemon wedges, for serving

# Steps:

01 - In a bowl, whisk together olive oil, lemon juice, garlic, oregano, cumin, smoked paprika, salt, and pepper. Add chicken and toss to coat. Marinate for at least 20 minutes or up to 2 hours in the refrigerator.
02 - Combine Greek yogurt, grated cucumber, minced garlic, chopped dill, lemon juice, olive oil, salt, and black pepper in a bowl. Stir well and refrigerate until serving.
03 - Heat a grill pan or skillet over medium-high heat. Remove chicken from marinade and cook for 5 to 7 minutes per side until golden and fully cooked. Let rest for 5 minutes, then slice.
04 - Divide cooked rice evenly among 4 bowls. Top with sliced chicken, diced tomato, red onion, cucumber, crumbled feta, and kalamata olives.
05 - Add a generous dollop of tzatziki to each bowl. Garnish with chopped parsley and lemon wedges. Serve immediately.

# Expert Tips:

01 -
  • Everything comes together in under an hour, and most of that time is hands-off marinating.
  • The tzatziki is so much better than store-bought and takes maybe five minutes to whisk together.
  • You can prep the chicken and sauce ahead, then just assemble bowls when you're ready to eat.
  • It tastes like you ordered takeout from a Greek restaurant, but you made it yourself.
02 -
  • Squeeze the grated cucumber really well or your tzatziki will turn soupy and slide right off the chicken.
  • Don't move the chicken around too much in the pan, let it sit so it gets those dark golden edges that taste amazing.
  • Let the chicken rest after cooking or all the juices will leak out when you slice it, leaving it dry.
03 -
  • Marinate the chicken in the morning before work, then all you have to do is cook it when you get home.
  • Grate the cucumber on the large holes of a box grater, then twist it hard in a towel to get it really dry.
  • Taste the tzatziki before serving and add more lemon or salt if it needs a little lift.

Return