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Greek Chicken Gyro Bowls with Tzatziki

Elina James
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Dinner
Cuisine Mediterranean
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Greek Chicken Marinade
  • 1 ½ lbs (700 g) boneless, skinless chicken breasts or thighs
  • 3 tbsp olive oil
  • 3 cloves garlic, minced
  • Juice of 1 large lemon
  • 1 tbsp red wine vinegar
  • 2 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp paprika
  • ½ tsp ground coriander (optional)
  • Salt and pepper, to taste
  • For the Tzatziki Sauce
  • 1 cup Greek yogurt (full-fat or low-fat)
  • ½ English cucumber, grated and drained
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tbsp chopped fresh dill (or 1 tsp dried dill)
  • Salt and pepper, to taste
  • For the Bowl Base
  • 2 cups cooked basmati rice, brown rice, or quinoa (or warm pita wedges)
  • 1 cup chopped romaine lettuce or spinach
  • Toppings
  • 1 cup cherry tomatoes, halved
  • ½ cucumber, diced
  • ½ red onion, thinly sliced
  • ½ cup Kalamata olives, pitted and halved
  • ½ cup crumbled feta cheese
  • Fresh parsley or dill, for garnish
  • Lemon wedges, for serving

Instructions
 

  • Step 1: Marinate the Chicken : In a bowl, whisk together olive oil, lemon juice, garlic, vinegar, oregano, cumin, paprika, coriander, salt, and pepper. Add the chicken and coat well with the marinade. Cover and refrigerate for at least 30 minutes (2 hours for deeper flavor).
  • Step 2: Prepare the Tzatziki Sauce : Grate cucumber and squeeze out excess water using a kitchen towel. In a bowl, combine Greek yogurt, cucumber, garlic, lemon juice, olive oil, and dill. Season with salt and pepper. Stir well and chill until ready to serve.
  • Step 3: Cook the Chicken : Heat a grill pan or skillet over medium-high heat. Add marinated chicken and cook for 6–7 minutes per side, until golden and fully cooked (internal temp: 165°F / 74°C). Rest for 5 minutes, then slice into strips.
  • Step 4: Prepare the Bowl Base : In serving bowls, layer cooked rice (or quinoa) as the base. Add chopped lettuce or spinach on one side.
  • Step 5: Assemble the Bowls : Add sliced chicken on top of rice. Arrange cucumber, tomatoes, onions, olives, and feta around the chicken. Drizzle generously with tzatziki sauce. Garnish with parsley and a squeeze of lemon.