Greek Chicken Gyro Bowls (Printable)
Marinated chicken with rice, fresh veggies, feta, olives, and homemade tzatziki sauce for vibrant Greek flavors.
# What's Needed:
→ Chicken
01 - 1.3 lb boneless, skinless chicken thighs or breasts
02 - 3 tbsp 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 - ½ tsp black pepper
→ Tzatziki
10 - ¾ cup Greek yogurt
11 - ½ cucumber, grated and excess moisture squeezed out
12 - 1 clove garlic, minced
13 - 1 tbsp fresh dill, chopped
14 - 1 tbsp fresh lemon juice
15 - ½ tbsp olive oil
16 - ¼ tsp salt
17 - Black pepper, to taste
→ Bowls
18 - 1¼ cups cooked basmati or jasmine rice
19 - 1 large tomato, diced
20 - ½ red onion, thinly sliced
21 - 1 small cucumber, diced
22 - ⅔ cup feta cheese, crumbled
23 - 2½ oz kalamata olives, pitted and halved
24 - Fresh parsley, chopped, for garnish
25 - Lemon wedges, for serving
# How to Make It:
01 - Whisk olive oil, lemon juice, garlic, oregano, cumin, paprika, salt, and pepper in a bowl. Add chicken and toss to coat thoroughly. Refrigerate for a minimum of 20 minutes, up to 2 hours for enhanced flavor.
02 - Combine Greek yogurt, grated cucumber, minced garlic, dill, lemon juice, olive oil, salt, and pepper in a bowl. Mix until uniform and chill until needed.
03 - Heat a grill pan or skillet over medium-high heat. Remove chicken from marinade and cook for 5 to 7 minutes per side until golden brown and fully cooked. Allow to rest for 5 minutes before slicing.
04 - Portion cooked rice into four bowls. Arrange sliced chicken atop the rice. Add diced tomato, red onion, cucumber, crumbled feta, and halved olives.
05 - Top each bowl with a generous spoonful of tzatziki. Garnish with chopped parsley and lemon wedges before serving.
# Tips for Success:
01 -
- Everything comes together in under an hour, but tastes like you spent the afternoon in a Greek taverna.
- The marinade does most of the work, so you can walk away and let the flavors build while you chop vegetables.
- Leftovers actually get better overnight when the chicken soaks up even more of that garlicky, lemony goodness.
02 -
- Squeeze the cucumber dry or the tzatziki will separate and taste diluted, I learned this after serving watery sauce to six dinner guests.
- Don't skip resting the chicken, cutting into it too soon releases all the moisture and leaves you with dry, chewy meat.
- Taste the tzatziki before serving and adjust the lemon or salt, Greek yogurt brands vary in tanginess and you want it balanced.
03 -
- Char the lemon wedges in the same pan you cooked the chicken in, the caramelized juice adds a smoky sweetness that takes the whole bowl up a notch.
- If your tzatziki tastes flat, stir in a tiny pinch of sugar to balance the acidity and bring out the cucumber's natural sweetness.
- Use the leftover marinade to dress a quick salad of chopped romaine, tomatoes, and cucumbers for a matching side dish.