Name: Chicken Gyro Bowls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1½ lbs boneless, skinless chicken thighs or breasts; 3 tbsp olive oil; 2 tbsp lemon juice; 3 cloves garlic, minced; 1 tsp dried oregano; ½ tsp cumin; ½ tsp paprika; ½ tsp salt; ¼ tsp black pepper; 1 cup plain Greek yogurt; ½ cucumber, grated and squeezed dry; 1 tbsp lemon juice; 1 clove garlic, finely grated; 1 tbsp olive oil; 1 tbsp chopped fresh dill (or 1 tsp dried); Salt and pepper, to taste; 2 cups cooked rice (white, brown, or lemon rice); 1 cup cherry tomatoes, halved; 1 cup cucumber, diced; ½ red onion, thinly sliced; ½ cup crumbled feta cheese; ¼ cup kalamata olives (optional); Fresh parsley or dill, for garnish; Lemon wedges, for serving

Description

Take your taste buds on a Mediterranean adventure with these Chicken Gyro Bowls! Packed with tender marinated chicken, fresh veggies, creamy tzatziki, and fluffy rice, this bowl is a healthier, customizable twist on the classic Greek street food favorite. Perfect for weeknight dinners, lunch meal prep, or satisfying cravings without the pita.

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Ingredients

Scale

For the Chicken Marinade:

1½ lbs boneless, skinless chicken thighs or breasts
3 tbsp olive oil
2 tbsp lemon juice
3 cloves garlic, minced
1 tsp dried oregano
½ tsp cumin
½ tsp paprika
½ tsp salt
¼ tsp black pepper

For the Tzatziki Sauce:

1 cup plain Greek yogurt
½ cucumber, grated and squeezed dry
1 tbsp lemon juice
1 clove garlic, finely grated
1 tbsp olive oil
1 tbsp chopped fresh dill (or 1 tsp dried)
Salt and pepper, to taste

For the Bowls:

2 cups cooked rice (white, brown, or lemon rice)
1 cup cherry tomatoes, halved
1 cup cucumber, diced
½ red onion, thinly sliced
½ cup crumbled feta cheese
¼ cup kalamata olives (optional)
Fresh parsley or dill, for garnish
Lemon wedges, for serving

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Instructions

Step 1: Marinate the Chicken
In a bowl, whisk together olive oil, lemon juice, garlic, oregano, cumin, paprika, salt, and pepper.
Add the chicken, tossing to coat evenly.
Cover and marinate in the fridge for at least 30 minutes, up to overnight.

Step 2: Cook the Chicken
Heat a skillet or grill pan over medium-high heat.
Add the marinated chicken and cook 5–7 minutes per side, until fully cooked and golden brown.
Let rest for 5 minutes, then slice into strips.

Step 3: Make the Tzatziki Sauce
In a bowl, combine Greek yogurt, grated cucumber (squeezed dry), lemon juice, garlic, olive oil, dill, salt, and pepper.
Stir until creamy and chill until ready to serve.

Step 4: Build the Bowls
Divide rice into serving bowls.
Top each with sliced chicken, tomatoes, cucumbers, red onion, feta, and olives.
Spoon tzatziki over the top and finish with a sprinkle of fresh herbs and a lemon wedge.

Notes

Use Chicken Thighs – They’re juicier and more flavorful.
Drain the Cucumber – Squeeze out moisture to avoid watery tzatziki.
Let Chicken Rest – This locks in juices and makes slicing easier.
Add More Veggies – Roasted eggplant, bell peppers, or spinach make great add-ins.
Serve Warm or Cold – Great hot off the grill or chilled for meal prep.

Prep Time: 15 minutes
Cook Time: 15 minutes
Cuisine: Mediterranean