Greek Chicken Gyro Bowls (Printable)

Marinated grilled chicken, fresh vegetables, rice, and creamy tzatziki come together in a vibrant bowl.

# What You'll Need:

→ Chicken

01 - 1.1 lb boneless, skinless chicken thighs or breasts
02 - 3 tablespoons extra-virgin olive oil
03 - 2 tablespoons fresh lemon juice
04 - 3 cloves garlic, minced
05 - 2 teaspoons dried oregano
06 - 1 teaspoon ground cumin
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper

→ Tzatziki Sauce

10 - 1 cup plain Greek yogurt
11 - 1/2 cup cucumber, grated and squeezed dry
12 - 1 tablespoon fresh dill, chopped
13 - 1 tablespoon fresh lemon juice
14 - 1 clove garlic, minced
15 - 1/2 teaspoon salt
16 - 1 tablespoon 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 - 1/2 red onion, thinly sliced
21 - 1/2 cup Kalamata olives, pitted and halved
22 - 1/2 cup feta cheese, crumbled
23 - Lemon wedges, for serving
24 - Fresh parsley or dill, for garnish
25 - Optional: warm pita bread, cut into wedges

# How To Make It:

01 - In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, cumin, smoked paprika, salt, and black pepper. Add chicken thighs or breasts and toss to coat thoroughly. Marinate for a minimum of 15 minutes or refrigerate up to 2 hours for enhanced flavor.
02 - Combine Greek yogurt, grated cucumber (well squeezed), chopped dill, lemon juice, garlic, salt, and olive oil in a medium bowl. Stir thoroughly and refrigerate until ready to serve.
03 - Preheat a grill pan or skillet over medium-high heat. Remove chicken from marinade and cook 5 to 6 minutes per side, until fully cooked and lightly charred. Allow to rest for 5 minutes before slicing into strips.
04 - Distribute warm cooked rice evenly into 4 serving bowls. Top with sliced grilled chicken, cherry tomatoes, diced cucumber, red onion, Kalamata olives, and crumbled feta cheese. Add a generous dollop of chilled tzatziki sauce to each bowl.
05 - Sprinkle fresh parsley or dill over each bowl. Serve accompanied by lemon wedges and optional warm pita bread cut into wedges.

# Tips from dashanddishes:

01 -
  • Everything tastes brighter with that hit of lemon and garlic soaking into tender chicken thighs
  • You get to build your own bowl exactly how you want it, piling on the feta or going easy on the onions
  • The tzatziki is so good you'll start putting it on everything from roasted vegetables to leftover pita chips
02 -
  • Squeeze the grated cucumber until your hands hurt or the tzatziki will turn into soup within an hour
  • Let the chicken rest after cooking or all the juices will run out the second you slice it
  • Taste the tzatziki before you serve it because garlic strength varies wildly and you might need to adjust
03 -
  • Marinate the chicken overnight if you can, the flavor goes so much deeper and the meat gets unbelievably tender
  • Use a grill pan with ridges to get those charred lines that make the chicken look and taste like it came off an actual grill
  • Double the tzatziki recipe because you'll want extra for dipping pita, drizzling over roasted vegetables, or eating with chips later

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