Categories Chicken Recipes, Dinner Recipes, Easy Recipes, Family-Friendly Meals

Chicken Gyro Bowls

by Annmarie

These chicken gyro bowls take everything you love about the classic Greek sandwich and turn it into a fresh, feel good meal that is easy to enjoy any night of the week. Juicy marinated chicken, crisp vegetables, creamy tzatziki, and tangy feta are all layered over fluffy rice for a bowl that is both satisfying and wholesome.

Gyros are a favorite for good reason, but making them the traditional way at home is not exactly simple. Instead of a vertical rotisserie, the chicken is cooked right in a skillet, keeping all those familiar Greek flavors while making the process much more practical for everyday cooking.

Swapping the pita for a bowl of rice also makes this dish perfect for meal prep and leftovers. You still get all the classic toppings like tomato, onion, lettuce, and that cool, garlicky sauce, along with extras like olives and feta that add even more depth and personality.

Gyros began in Greece as layers of meat slowly roasted on a vertical spit, then shaved and tucked into warm pita with fresh toppings. This bowl version keeps the spirit of that tradition while making it lighter, more flexible, and easy to customize, so you can build it exactly the way you like and enjoy it again and again.

Chicken Gyro Bowls

Chicken Gyro Bowls

Chicken Gyro Bowls

These chicken gyro bowls take everything you love about the classic Greek sandwich and turn it into a fresh, feel good meal that is easy to enjoy any night of the week. Juicy marinated chicken, crisp vegetables, creamy tzatziki, and tangy feta are all layered over fluffy rice for a bowl that is both satisfying and wholesome.

Prep Time 20 minutes
Cook Time 10 minutes
Additional Time 30 minutes
Total Time 1 hour

Ingredients

Chicken Marinade:

  • 1/4 cup plain Greek yogurt, low fat or full fat are best
  • 2 tablespoons fresh lemon juice
  • 2 cloves garlic, grated
  • 2 tablespoon chopped flat leaf parsley
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons dried oregano
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • Salt and freshly ground black pepper to taste
  • 1 1/4 pounds boneless skinless chicken breasts cut into bite sized pieces

Tzatziki sauce:

  • 1 cup shredded cucumber you can also dice the cucumber
  • 1 1/2 cups plain Greek yogurt, low fat or full fat are best
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon chopped fresh dill
  • 1/2 teaspoon grated garlic, 1 teaspoon if you like it extra garlicy
  • Salt and freshly ground black pepper to taste

Other Ingredients:

  • 1 cup quartered cherry tomatoes
  • 1 cup diced cucumber
  • 1/4 cup diced red onion
  • 1/3 cup kalamata olives
  • 1/2 cup crumbled feta cheese
  • 2 cups cooked brown rice

Instructions

  1. In a bowl, mix together all of the ingredients for the chicken marinade until well blended. Add the cubed chicken, stir to coat evenly, and let it marinate for about 30 minutes.
  2. While the chicken is marinating, prepare the tzatziki by stirring all of the sauce ingredients together. Taste and adjust the seasoning if needed, then refrigerate until ready to use.
  3. Heat a large skillet over medium-high heat and add enough olive oil to lightly coat the bottom. Add the chicken and spread it out in a single layer. Let it cook undisturbed for 3–4 minutes to brown, then flip and continue cooking for another 4–5 minutes, or until the chicken is fully cooked.
  4. To build the bowls, start with a base of rice, then add the chicken, cucumbers, red onion, tomatoes, kalamata olives, crumbled feta, and a generous spoon of tzatziki sauce on top
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