Greek Chicken Gyro Bowls (Printable Version)

A vibrant bowl with marinated grilled chicken, fresh vegetables, rice, and creamy tzatziki sauce.

# What You'll Need:

→ 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 - ½ tsp salt
09 - ¼ tsp black pepper

→ Tzatziki Sauce

10 - 1 cup plain Greek yogurt
11 - ½ cup cucumber, grated and squeezed dry
12 - 1 tbsp fresh dill, chopped
13 - 1 tbsp fresh lemon juice
14 - 1 clove garlic, minced
15 - ½ tsp salt
16 - 1 tbsp extra-virgin olive oil

→ Bowls

17 - 2 cups cooked basmati or jasmine rice, warm
18 - 1 cup cherry tomatoes, halved
19 - 1 cup cucumber, diced
20 - ½ red onion, thinly sliced
21 - ½ cup Kalamata olives, pitted and halved
22 - ½ cup feta cheese, crumbled
23 - Lemon wedges, for serving
24 - Fresh parsley or dill, for garnish
25 - Optional: warm pita bread, cut into wedges

# Method:

01 - In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, cumin, smoked paprika, salt, and pepper. Add chicken and toss to coat thoroughly. Refrigerate for at least 15 minutes or up to 2 hours for best flavor.
02 - Combine Greek yogurt, grated cucumber, fresh dill, lemon juice, garlic, salt, and olive oil in a bowl. Stir until evenly mixed and chill until ready to serve.
03 - Heat a grill pan or skillet over medium-high heat. Remove chicken from marinade and grill for 5 to 6 minutes per side, until fully cooked and slightly charred. Allow to rest for 5 minutes, then slice into strips.
04 - Divide warm cooked rice evenly among four bowls. Top each with sliced chicken, cherry tomatoes, diced cucumber, red onion, Kalamata olives, and crumbled feta cheese. Add a generous scoop of tzatziki to each bowl.
05 - Finish with fresh parsley or dill garnish and serve alongside lemon wedges. Optionally, accompany with warm pita bread wedges.

# Chef's Tips:

01 -
  • The chicken stays impossibly tender because thighs hold onto moisture better than breasts, and the marinade does all the heavy lifting.
  • Tzatziki transforms into a cooling, garlicky balm that makes each bite feel lighter than it has any right to.
  • You can have dinner on the table in under an hour without feeling like you rushed it.
02 -
  • Squeezing the moisture from your grated cucumber is non-negotiable; soggy tzatziki is the only real mistake you can make.
  • Don't skip letting the chicken rest after cooking—those 5 minutes are when the meat becomes tender instead of stringy.
  • If your marinade seems thin, that's fine; the chicken will release its own liquid as it cooks and create a light glaze.
03 -
  • Use chicken thighs instead of breasts; they're harder to dry out and cost less, making this an easy dinner that feels fancy.
  • If you don't have a grill pan, a regular skillet works beautifully—you just won't get those charred lines, but the flavor will be identical.
  • Make the tzatziki earlier in the day so it's ice-cold by serving time; that temperature contrast against warm rice is part of what makes this work.

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