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Chicken Gyro Bowls Recipe

Chicken Gyro Bowls bring the savory flavors of traditional Greek gyros into a healthy, easy-to-make bowl. With marinated chicken, fresh veggies, creamy tzatziki, and a rice base, this dish is perfect for meal prep or a quick weeknight dinner.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course: Stovetop
Cuisine: Greek/Mediterranean
Ingredients Method Notes

Ingredients
  

  • For Chicken Marinade:
  • 1/4 cup plain Greek yogurt full-fat or 2%
  • 2 tbsp fresh lemon juice
  • 2 garlic cloves grated
  • 2 tbsp chopped flat-leaf parsley
  • 1 tbsp olive oil
  • 1 1/2 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • Salt and pepper to taste
  • 1 1/4 lbs boneless skinless chicken breasts cut into bite-sized pieces
  • For Tzatziki Sauce:
  • 1 cup shredded cucumber squeezed dry
  • 1 1/2 cups plain Greek yogurt
  • 2 tbsp fresh lemon juice
  • 1 tbsp chopped fresh dill
  • 1/2 tsp grated garlic or 1 tsp if you love garlic
  • Salt and pepper to taste
  • For Bowls:
  • 1 cup cherry tomatoes quartered
  • 1 cup cucumber diced
  • 1/4 cup red onion diced
  • 1/3 cup Kalamata olives sliced
  • 1/2 cup crumbled feta cheese
  • 2 cups cooked brown rice

Method
 

  1. Marinate the Chicken: In a bowl, mix all the ingredients for the chicken marinade. Add the chicken pieces, coat well, and marinate for 30 minutes to 2 hours.
  2. Make Tzatziki Sauce: Combine yogurt, cucumber, lemon juice, dill, garlic, salt, and pepper in a bowl. Stir well, refrigerate.
  3. Cook the Chicken: Heat olive oil in a skillet over medium-high heat. Add marinated chicken in a single layer and cook for 4–5 minutes per side until golden and cooked through.
  4. Assemble the Bowls: Layer the cooked rice, chicken, tomatoes, cucumber, red onion, olives, and feta cheese in bowls. Top with tzatziki sauce.

Notes

  • Use chicken thighs instead of breasts for a juicier alternative.
  • For extra crunch, serve with toasted pita on the side.
  • You can substitute brown rice with quinoa or couscous for variety.