Greek Chicken Gyro Bowls (Printable Version)
Tender marinated chicken paired with fresh vegetables and creamy tzatziki in a vibrant bowl.
# What You Need:
→ Chicken Marinade
01 - 1 lb boneless, skinless chicken breasts or thighs, cut into strips
02 - 2 tbsp olive oil
03 - 2 tbsp lemon juice
04 - 2 cloves garlic, minced
05 - 1 tsp dried oregano
06 - 1 tsp ground cumin
07 - 1/2 tsp smoked paprika
08 - 1/2 tsp salt
09 - 1/4 tsp ground black pepper
→ Tzatziki Sauce
10 - 1 cup Greek yogurt
11 - 1/2 cup cucumber, grated and squeezed dry
12 - 1 clove garlic, minced
13 - 1 tbsp fresh dill, chopped
14 - 1 tbsp lemon juice
15 - 1 tbsp olive oil
16 - 1/4 tsp salt
17 - Freshly ground black pepper, to taste
→ Bowl Components
18 - 2 cups cooked brown rice, white rice, or quinoa, warmed
19 - 1 cup cherry tomatoes, halved
20 - 1 cup cucumber, diced
21 - 1/2 cup red onion, thinly sliced
22 - 1/2 cup Kalamata olives, pitted and halved
23 - 1 cup romaine lettuce, chopped
24 - 1/2 cup feta cheese, crumbled
25 - Lemon wedges, for serving
# How-To Steps:
01 - Whisk together olive oil, lemon juice, garlic, oregano, cumin, paprika, salt, and pepper in a large bowl. Add chicken strips and toss to coat thoroughly. Marinate for at least 20 minutes, up to 2 hours refrigerated for optimal flavor.
02 - Combine Greek yogurt, grated cucumber, minced garlic, chopped dill, lemon juice, olive oil, salt, and pepper in a medium bowl. Mix until well incorporated. Refrigerate until ready to serve to allow flavors to meld.
03 - Heat a large skillet or grill pan over medium-high heat. Add marinated chicken strips in a single layer. Cook for 4-5 minutes per side until cooked through and lightly charred. Remove from heat and let rest for 3-4 minutes before slicing.
04 - Divide warm rice or quinoa among 4 serving bowls. Arrange lettuce, cherry tomatoes, diced cucumber, red onion, Kalamata olives, and cooked chicken on top of each base.
05 - Generously spoon tzatziki sauce over each bowl. Sprinkle with crumbled feta cheese. Serve immediately with fresh lemon wedges for squeezing over the top.
# Helpful Tips:
01 -
- The homemade tzatziki alone will ruin store bought versions forever
- Everything can be prepped ahead so weeknight dinners feel effortless
02 -
- Skipping the step of squeezing excess liquid from the cucumber will make your tzatziki watery within an hour
- Letting the cooked chicken rest for even five minutes makes a noticeable difference in tenderness
03 -
- Use a box grater and cheesecloth for the cucumber to remove maximum liquid efficiently
- Let the tzatziki sit at room temperature for ten minutes before serving for the best texture