Greek Chicken Gyro Bowls (Printable Version)
Vibrant Mediterranean bowls with grilled marinated chicken, fresh vegetables, rice, and creamy tzatziki sauce.
# What You'll Need:
→ 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
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)
# Method:
01 - Whisk olive oil, lemon juice, garlic, oregano, cumin, paprika, salt, and pepper in a bowl. Add chicken and toss to coat evenly. Cover and refrigerate for at least 20 minutes or up to 2 hours.
02 - Combine Greek yogurt, grated cucumber, garlic, dill, lemon juice, olive oil, salt, and pepper in a bowl. Mix thoroughly and chill until ready to serve.
03 - Heat a grill pan or skillet over medium-high heat. Grill chicken for 5 to 6 minutes per side until fully cooked and charred. Remove from heat and let rest for 5 minutes before slicing thinly.
04 - Divide cooked rice evenly among four bowls. Layer sliced chicken, diced tomatoes, red onion, lettuce, olives, and crumbled feta on top.
05 - Spoon tzatziki over each bowl. Serve warm pita on the side if desired.
# Chef's Tips:
01 -
- Everything comes together in under 45 minutes, and most of that is just marinating time while you do other things.
- One bowl feels like a complete meal because it actually is—protein, greens, grains, and a creamy sauce that makes you happy.
- Leftovers are your friend here; pack it for lunch and it tastes even better the next day.
02 -
- Don't skip squeezing the water out of your grated cucumber for the tzatziki—I learned this the hard way when my sauce turned into a sad, soupy puddle.
- Chicken needs to rest after cooking, even just 5 minutes, or it bleeds all over your bowl and dries out.
- Raw red onion is a lot, so if you're not a fan, pickle it quickly in lemon juice and salt while the chicken cooks.
03 -
- If your chicken breast seems thick, pound it gently or slice it in half horizontally so it cooks evenly and stays tender.
- Make the tzatziki a few hours ahead so the flavors marry and the garlic softens—it's always better rested.