Chicken Gyro Bowls Recipe

I’m sharing my Chicken Gyro Bowl Meal Prep featuring herbed chicken, cucumber, kalamata olives, roasted tomatoes, and a lemon yogurt sauce over rice for convenient fridge-ready lunches.

I fell in love with these Chicken Gyro Bowls the first time I browned boneless skinless chicken thighs in a hot skillet, and then spooned a cool scoop of plain Greek yogurt over the top. They have that messy, satisfying mix of tang and char that you crave, and they’re surprisingly easy to pack for work.

I make a batch on Sundays cause it’s perfect for Chicken Gyro Bowl Meal Prep, and honestly it slides right into my rotation of Mediterranean Diet Recipes Dinners. If you like bold flavors without a lot of fuss, this will be your new weeknight go to.

Ingredients

• Chicken provides lean protein and iron it keeps you full and builds muscle.
• Greek yogurt gives creamy tang, lots of protein and gut friendly probiotics.
• cucumber is hydrating, crunchy, low calorie and cools bright salad flavors.
• Olive oil adds healthy fats and richness, helps absorb vitamins.
• lemon brightens flavors, gives acid tang and vitamin C punch.
• Garlic brings savory bite and immune boosting compounds, pungent and bold.
• Feta adds salty creamy tang, contributes calcium and savory richness.
• Kalamata olives give briny umami, healthy monounsaturated fats and bold flavor.

Ingredient Quantities

• 1 1/2 pounds boneless skinless chicken thighs or breasts
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 2 tablespoons fresh lemon juice (about 1 lemon)
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 cup plain Greek yogurt (full fat if you got it)
• 1 small English cucumber
• 2 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh dill or mint
• salt and black pepper to taste
• 3 cups cooked long grain rice or cauliflower rice
• 2 cups romaine lettuce
• 1 cup cherry tomatoes
• 1 medium cucumber
• 1/2 red onion
• 1/2 cup crumbled feta cheese
• 1/3 cup pitted Kalamata olives
• 1/4 cup chopped fresh parsley
• 1 small red onion (optional, for quick pickles)
• 1/4 cup red wine vinegar
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1/4 cup water
• 1 lemon (optional)
• 4 small pita breads (optional)

How to Make this

1. Make the marinade: whisk together 3 tablespoons olive oil, 3 cloves minced garlic, 2 tablespoons fresh lemon juice, 2 teaspoons dried oregano, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon ground coriander, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Add 1 1/2 pounds boneless skinless chicken thighs or breasts, toss to coat, cover and chill for at least 30 minutes or up to overnight for better flavor.

2. While the chicken marinates, make tzatziki: grate or finely dice 1 small English cucumber, squeeze out excess water with your hands or a towel, then stir into 1 cup plain Greek yogurt with 2 cloves minced garlic, 1 tablespoon fresh lemon juice, 2 tablespoons chopped fresh dill or mint, plus salt and black pepper to taste. Chill so it firms up a bit.

3. Quick pickle the onion: thinly slice 1 small red onion and place in a jar. Pour over 1/4 cup red wine vinegar, 1 tablespoon sugar, 1/4 teaspoon salt and 1/4 cup water. Press the onion down, wait at least 10 minutes while you finish other prep (longer in the fridge if you want tangier pickles).

4. Cook the base: prepare 3 cups cooked long grain rice according to package directions, or make cauliflower rice by pulsing cauliflower in a food processor then sautéing in a tablespoon of oil until tender. Season lightly with salt.

5. Cook the chicken: heat a grill or a heavy skillet over medium high heat. Cook the marinated chicken until browned and cooked through (about 6 to 8 minutes per side depending on thickness) or until internal temp reaches 165 F. Let rest 5 minutes, then slice thin against the grain.

6. Prep the veggies and toppings: chop 2 cups romaine lettuce, halve 1 cup cherry tomatoes, slice 1 medium cucumber and thinly slice 1/2 red onion for the bowls, crumble 1/2 cup feta cheese, measure out 1/3 cup pitted Kalamata olives and chop 1/4 cup fresh parsley.

7. Warm the pitas (optional): wrap 4 small pita breads in foil and heat in a 350 F oven for 5 to 8 minutes, or quick toast them in a dry skillet or microwave them wrapped in a damp paper towel for 20 seconds.

8. Assemble the bowls: start with a layer of rice (or cauliflower rice), add romaine, cucumber slices, cherry tomatoes, sliced chicken, raw 1/2 red onion, pickled red onion, kalamata olives, feta and parsley. Dollop or drizzle with tzatziki and squeeze a little fresh lemon if you like.

9. Final tips and storage: if you grated the English cucumber for tzatziki make sure you squeezed it well or the sauce will be watery. Let chicken marinate longer for more flavor. Leftovers keep well in the fridge for about 3 days, store the tzatziki separately if you want it to stay fresh.

Equipment Needed

1. Large mixing bowl (for the marinade and tzatziki)
2. Whisk or fork (to blend the marinade and yogurt sauce)
3. Measuring spoons and measuring cups
4. Chef’s knife and cutting board
5. Microplane or box grater (for the English cucumber)
6. Heavy skillet or grill pan (or an outdoor grill)
7. Tongs and an instant read meat thermometer
8. Food processor (if making cauliflower rice) or a saucepan for cooking rice
9. Small jar or bowl for quick pickling the onion and a spoon for stirring

FAQ

Chicken Gyro Bowls Recipe Substitutions and Variations

• Chicken (1 1/2 pounds boneless)
  • Lamb shoulder or leg, sliced thin for that authentic gyro flavor, just cook a bit longer so it’s tender.
  • Ground lamb or beef, browned and seasoned, quicker and still very flavorful in a bowl.
  • Firm tofu or tempeh, press and marinate then grill or pan-sear for a vegetarian swap.
  • Turkey thighs or breasts, same method as chicken, a little leaner but works fine.
• Plain Greek yogurt (1 cup)
  • Sour cream, thicker and tangy, use same amount but taste for salt.
  • Labneh, creamier and richer, great if you want a decadent tzatziki vibe.
  • Plain regular yogurt (whole milk or low-fat), drain in cheesecloth for 30 minutes if you want it thicker.
  • Dairy-free coconut or soy yogurt, use unsweetened and add extra lemon so it tastes bright.
• Cooked long grain rice or cauliflower rice (3 cups)
  • Quinoa, cooks in about 15 minutes and adds nuttier texture, rinse first.
  • Couscous or Israeli couscous, quick to make and soaks up juices well.
  • Bulgur or farro, chewier whole grain option, needs longer cooking but hearty.
  • Extra cauliflower rice if you want it lower carb, saute briefly with lemon and salt so it doesnt taste bland.
• Red wine vinegar (for quick pickles)
  • Apple cider vinegar, same acidity, swap 1:1 for a fruitier note.
  • White wine vinegar, very similar in brightness, use same amount.
  • Lemon juice, fresh squeezed, use slightly less and add a pinch more sugar if needed.
  • Rice vinegar, milder and slightly sweet, use a bit more or add a pinch of salt to balance.

Pro Tips

– Marinate longer when you can, 4 to 8 hours if possible. Salt in the marinade helps the chicken actually stay juicy, and letting it sit longer gives the spices time to penetrate so you get more flavor than just surface seasoning.

– Pat the chicken very dry before it hits the pan or grill and heat the surface until it’s properly hot. A dry, oiled surface sears fast so you get a nice crust without overcooking the inside. Use an instant-read thermometer and pull at 160 to 162 F then rest 5 minutes, it will finish to 165 F while resting.

– For thick, creamy tzatziki, grate the cucumber, salt it lightly and let it sit 10 minutes, then really squeeze or press out the liquid in a towel or fine sieve. If your yogurt is a bit loose, strain it in a cheesecloth-lined sieve for 30 minutes to concentrate it, you won’t miss the extra water.

– Assemble smart for leftovers: keep tzatziki and pickled onion separate, slice the chicken only when you plan to eat, and store rice and greens apart if you can. This stops the bowl from getting soggy and makes reheating way better.

Chicken Gyro Bowls Recipe

Recipe by James Level

0.0 from 0 votes

I’m sharing my Chicken Gyro Bowl Meal Prep featuring herbed chicken, cucumber, kalamata olives, roasted tomatoes, and a lemon yogurt sauce over rice for convenient fridge-ready lunches.

Pin

Servings

4

servings

Calories

710

kcal

Equipment: 1. Large mixing bowl (for the marinade and tzatziki)
2. Whisk or fork (to blend the marinade and yogurt sauce)
3. Measuring spoons and measuring cups
4. Chef’s knife and cutting board
5. Microplane or box grater (for the English cucumber)
6. Heavy skillet or grill pan (or an outdoor grill)
7. Tongs and an instant read meat thermometer
8. Food processor (if making cauliflower rice) or a saucepan for cooking rice
9. Small jar or bowl for quick pickling the onion and a spoon for stirring

Ingredients

• 1 1/2 pounds boneless skinless chicken thighs or breasts

• 3 tablespoons olive oil

• 3 cloves garlic, minced

• 2 tablespoons fresh lemon juice (about 1 lemon)

• 2 teaspoons dried oregano

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

• 1/2 teaspoon ground coriander

• 1 teaspoon kosher salt

• 1/2 teaspoon black pepper

• 1 cup plain Greek yogurt (full fat if you got it)

• 1 small English cucumber

• 2 cloves garlic, minced

• 1 tablespoon fresh lemon juice

• 2 tablespoons chopped fresh dill or mint

• salt and black pepper to taste

• 3 cups cooked long grain rice or cauliflower rice

• 2 cups romaine lettuce

• 1 cup cherry tomatoes

• 1 medium cucumber

• 1/2 red onion

• 1/2 cup crumbled feta cheese

• 1/3 cup pitted Kalamata olives

• 1/4 cup chopped fresh parsley

• 1 small red onion (optional, for quick pickles)

• 1/4 cup red wine vinegar

• 1 tablespoon sugar

• 1/4 teaspoon salt

• 1/4 cup water

• 1 lemon (optional)

• 4 small pita breads (optional)

Directions

• Make the marinade: whisk together 3 tablespoons olive oil, 3 cloves minced garlic, 2 tablespoons fresh lemon juice, 2 teaspoons dried oregano, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon ground coriander, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Add 1 1/2 pounds boneless skinless chicken thighs or breasts, toss to coat, cover and chill for at least 30 minutes or up to overnight for better flavor.
• While the chicken marinates, make tzatziki: grate or finely dice 1 small English cucumber, squeeze out excess water with your hands or a towel, then stir into 1 cup plain Greek yogurt with 2 cloves minced garlic, 1 tablespoon fresh lemon juice, 2 tablespoons chopped fresh dill or mint, plus salt and black pepper to taste. Chill so it firms up a bit.
• Quick pickle the onion: thinly slice 1 small red onion and place in a jar. Pour over 1/4 cup red wine vinegar, 1 tablespoon sugar, 1/4 teaspoon salt and 1/4 cup water. Press the onion down, wait at least 10 minutes while you finish other prep (longer in the fridge if you want tangier pickles).
• Cook the base: prepare 3 cups cooked long grain rice according to package directions, or make cauliflower rice by pulsing cauliflower in a food processor then sautéing in a tablespoon of oil until tender. Season lightly with salt.
• Cook the chicken: heat a grill or a heavy skillet over medium high heat. Cook the marinated chicken until browned and cooked through (about 6 to 8 minutes per side depending on thickness) or until internal temp reaches 165 F. Let rest 5 minutes, then slice thin against the grain.
• Prep the veggies and toppings: chop 2 cups romaine lettuce, halve 1 cup cherry tomatoes, slice 1 medium cucumber and thinly slice 1/2 red onion for the bowls, crumble 1/2 cup feta cheese, measure out 1/3 cup pitted Kalamata olives and chop 1/4 cup fresh parsley.
• Warm the pitas (optional): wrap 4 small pita breads in foil and heat in a 350 F oven for 5 to 8 minutes, or quick toast them in a dry skillet or microwave them wrapped in a damp paper towel for 20 seconds.
• Assemble the bowls: start with a layer of rice (or cauliflower rice), add romaine, cucumber slices, cherry tomatoes, sliced chicken, raw 1/2 red onion, pickled red onion, kalamata olives, feta and parsley. Dollop or drizzle with tzatziki and squeeze a little fresh lemon if you like.
• Final tips and storage: if you grated the English cucumber for tzatziki make sure you squeezed it well or the sauce will be watery. Let chicken marinate longer for more flavor. Leftovers keep well in the fridge for about 3 days, store the tzatziki separately if you want it to stay fresh.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 490g
• Total number of serves: 4
• Calories: 710kcal
• Fat: 30.8g
• Saturated Fat: 9.8g
• Trans Fat: 0.3g
• Polyunsaturated: 6g
• Monounsaturated: 18g
• Cholesterol: 168mg
• Sodium: 600mg
• Potassium: 713mg
• Carbohydrates: 44g
• Fiber: 3.5g
• Sugar: 4.3g
• Protein: 64.5g
• Vitamin A: 1200IU
• Vitamin C: 20mg
• Calcium: 162mg
• Iron: 1.5mg