Greek Chicken Gyro Bowls (Print Version)
Marinated chicken with fresh vegetables and creamy tzatziki served over fluffy rice with Mediterranean herbs.
# What You'll Need:
→ For the Chicken
01 - 1 ½ lbs boneless, skinless chicken thighs or breasts
02 - 3 tbsp olive oil
03 - 2 tbsp freshly squeezed lemon juice
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 - Optional warm pita bread for serving
# Steps:
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.
02 - In a medium bowl, mix Greek yogurt, grated cucumber, lemon juice, dill, garlic, salt, and pepper until well combined. Cover and refrigerate until ready to serve.
03 - Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken for 5–6 minutes per side, or until golden brown and cooked through. Let rest for 5 minutes, then slice into strips.
04 - Divide cooked rice among 4 serving bowls. Arrange sliced chicken, cherry tomatoes, cucumber, red onion, olives, and feta on top of the rice.
05 - Drizzle generously with tzatziki sauce. Garnish with fresh parsley or dill and serve with lemon wedges. Optional warm pita bread can be served on the side.
# Expert Tips:
01 -
- The homemade tzatziki sauce will ruin you for store-bought versions forever
- Everything comes together in under 45 minutes with mostly pantry ingredients
- You get all those classic gyro flavors without the hassle of making flatbreads
02 -
- Squeezing every last drop of moisture from the grated cucumber is the difference between watery tzatziki and thick luxurious sauce
- Letting the chicken rest after cooking keeps all those juices inside instead of running onto your cutting board
- The tzatziki actually tastes better after sitting for an hour so make it ahead if you can
03 -
- If you are freezing extra cooked chicken, slice it first and freeze with a drizzle of olive oil to prevent drying
- Using chicken thighs instead of breasts adds extra flavor and is more forgiving if you accidentally overcook slightly