Greek Chicken Gyro Bowls (Printable)
Vibrant Mediterranean bowls featuring juicy marinated chicken, fluffy rice, fresh vegetables, and creamy tzatziki sauce.
# What You'll Need:
→ Chicken
01 - 1 lb boneless, skinless chicken breasts or thighs
02 - 2 tablespoons olive oil
03 - 2 tablespoons fresh lemon juice
04 - 2 cloves garlic, minced
05 - 1 teaspoon dried oregano
06 - 1 teaspoon ground cumin
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
→ Tzatziki Sauce
10 - 1 cup Greek yogurt
11 - 1/2 cup cucumber, finely grated and squeezed dry
12 - 1 tablespoon fresh dill, chopped
13 - 1 tablespoon fresh lemon juice
14 - 1 clove garlic, minced
15 - 1 tablespoon olive oil
16 - 1/4 teaspoon salt
17 - Freshly ground black pepper to taste
→ Bowls
18 - 2 cups cooked basmati or brown rice
19 - 1 cup cherry tomatoes, halved
20 - 1 cup cucumber, diced
21 - 1/2 cup red onion, thinly sliced
22 - 1 cup romaine lettuce, chopped
23 - 1/2 cup Kalamata olives, pitted and halved
24 - 1/2 cup feta cheese, crumbled
25 - 2 pieces pita bread, optional for serving
26 - Lemon wedges for garnish
# How-to Steps:
01 - In a mixing bowl, whisk together olive oil, lemon juice, minced garlic, oregano, cumin, smoked paprika, salt, and black pepper. Add chicken and toss to coat thoroughly. Marinate for at least 20 minutes or up to overnight in the refrigerator.
02 - In a separate bowl, combine Greek yogurt, grated cucumber, fresh dill, lemon juice, minced garlic, olive oil, salt, and pepper. Mix well until smooth and refrigerate until ready to serve.
03 - Heat a grill pan or skillet over medium-high heat. Cook marinated chicken for 5 to 6 minutes per side until golden and cooked through. Allow to rest for 5 minutes before slicing thinly against the grain.
04 - Divide cooked rice evenly among four bowls. Layer with lettuce, tomatoes, cucumber, red onion, olives, and crumbled feta cheese.
05 - Arrange sliced chicken on top of each bowl and spoon tzatziki sauce generously over each portion. Serve with pita bread and lemon wedges on the side.
# Expert Pointers:
01 -
- Each component can be prepped ahead, making this your secret weapon for those nights when you want to impress without being stuck in the kitchen.
- The marinade works magic on even budget-friendly chicken thighs, transforming them into something you'd happily pay restaurant prices for.
02 -
- Patting the chicken completely dry before marinating helps the flavors cling better and creates a better sear when cooking.
- The tzatziki actually tastes better after sitting in the refrigerator for at least an hour, allowing the garlic to mellow and the flavors to blend.
03 -
- The key to preventing watery tzatziki is wrapping the grated cucumber in a clean kitchen towel and twisting tightly to extract every possible drop of moisture.
- Let the chicken rest for a full 5 minutes after cooking before slicing to keep all those flavorful juices locked inside the meat.