Irresistible Greek Chicken Gyro Bowls
These Greek Chicken Gyro Bowls offer authentic Greek flavors with tender, seasoned chicken, vibrant veggies, and creamy tzatziki served over rice or lettuce. This easy and delicious recipe is perfect for a quick and healthy weeknight meal, customizable to your preferences.
Equipment
- Medium bowls
- Whisk
- Large skillet or grill pan
- Spatula
- Measuring cups and spoons
- Knife
- Cutting board
- Grater
- Clean kitchen towel or cheesecloth
- Airtight containers (for meal prep)
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup Greek yogurt full-fat or low-fat
- ½ cup grated cucumber, squeezed dry
- 1 tablespoon chopped fresh dill
- ¼ teaspoon salt for tzatziki
- ¼ teaspoon black pepper for tzatziki
- Cooked rice or chopped lettuce
- 1 cup cherry tomatoes, halved
- 1 cucumber, peeled, seeded, and diced
- ½ red onion, thinly sliced
- ½ cup Kalamata olives, pitted and halved
- Feta cheese, crumbled optional
- Pita bread, warmed optional
Instructions
- Prepare the Tzatziki: In a medium bowl, combine Greek yogurt, grated cucumber (squeeze out excess water), minced garlic, lemon juice, dill, salt, and pepper. Stir well and refrigerate for at least 30 minutes.
- Marinate the Chicken: In a medium bowl, whisk together olive oil, minced garlic, lemon juice, oregano, thyme, smoked paprika, salt, and pepper.
- Add the chicken pieces to the bowl and toss to coat evenly. Marinate in the refrigerator for at least 30 minutes, or up to overnight.
- Cook the Chicken: Heat a large skillet or grill pan over medium-high heat.
- Add the marinated chicken to the skillet in a single layer (work in batches if needed).
- Cook for 5-7 minutes per side, or until the chicken is cooked through and golden brown. Let it rest for a few minutes before slicing or dicing.
- Assemble the Bowls: In individual bowls, layer cooked rice or chopped lettuce.
- Top with the cooked chicken, cherry tomatoes, cucumber, red onion, and Kalamata olives.
- Drizzle generously with tzatziki sauce.
- Sprinkle with feta cheese (if using).
- Serve immediately with warmed pita bread, if desired.
Notes
For best results, marinate the chicken for at least 30 minutes, or even overnight. Squeeze excess moisture from the cucumber for a thicker tzatziki. The tzatziki sauce will keep in the refrigerator for up to 3-4 days, and the cooked chicken will last for about the same amount of time. For a low-carb option, use cauliflower rice or zucchini noodles. For vegetarians, substitute chicken with grilled halloumi cheese or marinated tofu. Add red pepper flakes for a little heat. Consider adding bell peppers or eggplant.