Greek Chicken Gyro Bowls (Print Version)
Tender marinated chicken paired with rice, fresh vegetables, and creamy tzatziki in a flavorful Mediterranean bowl.
# What You Need:
→ Chicken
01 - 1 lb boneless, skinless chicken breasts or thighs
02 - 3 tbsp olive oil
03 - 2 tbsp lemon juice
04 - 2 cloves garlic, minced
05 - 1 tbsp plain Greek yogurt
06 - 1 tsp dried oregano
07 - 1 tsp ground cumin
08 - 1/2 tsp smoked paprika
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
→ Tzatziki Sauce
11 - 1 cup plain Greek yogurt
12 - 1/2 cucumber, grated with excess liquid squeezed out
13 - 1 tbsp olive oil
14 - 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
15 - 1 clove garlic, minced
16 - 1 tbsp lemon juice
17 - 1/4 tsp salt
18 - Black pepper, to taste
→ Bowls
19 - 2 cups cooked basmati or jasmine rice
20 - 1 cup cherry tomatoes, halved
21 - 1 cup cucumber, diced
22 - 1/2 red onion, thinly sliced
23 - 1/2 cup Kalamata olives, pitted and halved
24 - 1/2 cup feta cheese, crumbled
25 - 1 lemon, cut into wedges
26 - Fresh parsley, chopped (for garnish)
27 - Optional: Warm pita bread, cut into wedges
# Preparation Steps:
01 - In a bowl, whisk olive oil, lemon juice, garlic, Greek yogurt, oregano, cumin, smoked paprika, salt, and pepper. Add chicken and toss to coat. Cover and refrigerate for at least 20 minutes or up to 2 hours.
02 - Combine Greek yogurt, grated cucumber, olive oil, dill, garlic, lemon juice, salt, and pepper in a bowl. Mix thoroughly and refrigerate until serving.
03 - Heat a skillet or grill pan over medium-high heat. Remove chicken from marinade and cook for 5 to 6 minutes per side until golden brown and cooked through. Rest for 5 minutes, then slice thinly.
04 - Distribute cooked rice evenly among 4 bowls. Top with sliced chicken, cherry tomatoes, cucumber, red onion, olives, and crumbled feta. Drizzle generously with tzatziki sauce.
05 - Add lemon wedges and sprinkle with chopped parsley. Serve with warm pita bread if desired.
# Expert Advice:
01 -
- The tzatziki is so creamy and cool it feels like a secret you're keeping from everyone else.
- You can have dinner ready in 45 minutes, and it tastes like you spent all day on it.
- It's naturally gluten-free if you skip the pita, and even picky eaters seem to find something they love in every bite.
02 -
- Squeeze every last drop of water from your grated cucumber or the tzatziki will be runny and disappointing.
- Don't skip the resting time after cooking the chicken; it makes the difference between juicy and dry.
- The marinade's yogurt does the heavy lifting—it's not just flavor, it's tenderizer.
03 -
- If you're short on time, marinate the chicken for just 20 minutes—it's still delicious, just less deeply flavored.
- Make the tzatziki ahead and let it sit in the fridge overnight; the flavors meld and mellow beautifully.
- Toast your pita bread lightly in the same pan you cooked the chicken in; it picks up all the brown bits and becomes something special.