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Homemade chicken gyro bowl recipe with grilled chicken, rice, cucumbers, tomatoes, olives, feta, and tzatziki on a white kitchen counter, overhead shot.

Chicken Gyro Bowls Recipe

Tender marinated chicken thighs served over rice with fresh veggies, olives, feta, and homemade tzatziki for a healthy, Mediterranean-inspired bowl.
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Course: Dinner, LUNCH, Main Course
Cuisine: Greek, Mediterranean
Prep Time: 20 minutes
Cook Time: 20 minutes
Marinating Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 4 servings
Calories: 620kcal
Cost: $18

Equipment

  • 1 Large skillet or grill pan Cast iron preferred for even heating
  • 1 Sharp Chef’s Knife For chopping vegetables and slicing chicken
  • 2 Large mixing bowls For marinade and tzatziki
  • 1 Box grater To grate cucumber
  • 1 Clean kitchen towel To squeeze cucumber moisture
  • 1 Meat thermometer Ensure chicken reaches 165°F
  • 1 Rice cooker (optional) For perfectly fluffy rice

Ingredients

Chicken Marinade

  • 2 lbs Boneless skinless chicken thighs Juicier than breasts
  • 3 tablespoon Olive oil Extra virgin
  • 2 tablespoon Fresh lemon juice Bright flavor
  • 3 cloves Garlic Minced
  • 1 tablespoon Dried oregano Greek flavor
  • 1 teaspoon Ground cumin Warm spice
  • 1 teaspoon Paprika Color + mild spice
  • ½ teaspoon Salt Seasoning
  • ¼ teaspoon Black pepper Mild heat

Tzatziki Sauce

  • 1 cup Greek yogurt (plain) Thick and creamy
  • 1 medium Cucumber Grated and drained
  • 2 cloves Garlic Minced (tzatziki)
  • 1 tablespoon Lemon juice For tzatziki
  • 1 tablespoon Fresh dill Chopped
  • ½ teaspoon Salt For tzatziki

Bowl Assembly

  • 3 cups Cooked basmati rice Fluffy base
  • 2 cups Cherry tomatoes Halved
  • 1 large Cucumber Diced
  • ½ Red onion Thinly sliced
  • ½ cup Kalamata olives Pitted
  • 4 oz Feta cheese Crumbled
  • Fresh parsley For garnish

Instructions

  • Whisk together olive oil, lemon juice, garlic, oregano, cumin, paprika, salt, and pepper to make the marinade.
  • Coat chicken thighs in the marinade. Cover and refrigerate for 30 minutes.
  • Grate cucumber and squeeze out excess moisture using a clean kitchen towel.
  • Mix Greek yogurt, grated cucumber, garlic, lemon juice, dill, and salt to make tzatziki. Chill until ready to use.
  • Cook marinated chicken on a skillet or grill pan over medium heat until cooked through (internal temp: 165°F).
  • Slice the cooked chicken thighs into strips.
  • Prepare basmati rice according to package instructions (or use rice cooker).
  • Assemble bowls with rice, chicken, cherry tomatoes, diced cucumber, red onion, olives, and feta.
  • Top with tzatziki sauce and fresh parsley. Serve immediately.

Notes

  • Nutrition information is automatically calculated, so should only be used as an approximation.
 

Nutrition

Serving: 620g | Calories: 620kcal | Carbohydrates: 55g | Protein: 42g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 160mg | Sodium: 820mg | Potassium: 950mg | Fiber: 5g | Sugar: 6g | Vitamin A: 950IU | Vitamin C: 20mg | Calcium: 180mg | Iron: 4mg