Chicken Gyro Bowl (Better Than Takeout!)

Craving the fresh, vibrant flavors of a Greek gyro but want something a little healthier and easier to make at home? This Chicken Gyro Bowl recipe is your answer. It packs all the delicious components of a traditional gyro—perfectly seasoned chicken, creamy tzatziki, and fresh veggies—into a wholesome and satisfying bowl. Forget the takeout line; this is the perfect vibrant meal for a busy weeknight dinner or a fantastic option for your weekly meal prep.

We’ve designed this recipe to be straightforward, breaking down each element so you can master it in your own kitchen. You get the irresistible flavors of Mediterranean street food with the convenience of a homemade meal.

Why You’ll Love This Chicken Gyro Bowl Recipe

• Incredibly Flavorful: A simple yet powerful marinade infuses the chicken with authentic Greek herbs and lemon, making every bite burst with flavor.
• Healthy & Wholesome: Packed with lean protein, fresh vegetables, and healthy fats, it’s a balanced meal you can feel good about eating.
• Perfect for Meal Prep: All the components can be prepared ahead of time, making lunchtime assembly a breeze throughout the week.
• Customizable: Easily adapt the bowl to your taste! Add your favorite grains, swap veggies, or even try a different protein.

What’s In A Chicken Gyro Bowl?

The magic of this bowl lies in its simple, fresh components. Each layer adds a unique texture and flavor that comes together in perfect harmony. Here’s what you’ll need.

For the Greek Chicken Marinade

• Boneless, skinless chicken thighs (or breasts)
• Greek yogurt
• Olive oil
• Lemon juice
• Garlic
• Dried oregano
• Salt and black pepper

For the Creamy Tzatziki Sauce

• Greek yogurt
• Grated cucumber
• Fresh dill
• Lemon juice
• Garlic

For the Bowl Assembly

• Cooked rice (like Basmati or brown rice) or quinoa
• Cherry tomatoes
• Cucumber
• Red onion
• Kalamata olives
• Feta cheese
• Pita bread (optional, for serving)

Step-by-Step Instructions

Making your own Chicken Gyro Bowl is easier than you think. Just follow these simple steps to create a meal that’s truly unforgettable. We’ll build it component by component for the best flavor.

1. Marinate the Chicken

First, cut the chicken into bite-sized pieces. In a medium bowl, whisk together the Greek yogurt, olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Add the chicken pieces and toss until they are fully coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to 4 hours for maximum flavor.

2. Prepare the Tzatziki Sauce

While the chicken marinates, make the tzatziki. Grate the cucumber and use your hands or a cheesecloth to squeeze out as much excess water as possible—this is the key to thick, creamy tzatziki! In a small bowl, combine the strained cucumber, Greek yogurt, chopped dill, lemon juice, and minced garlic. Season with a pinch of salt, stir well, and refrigerate until you’re ready to serve.

3. Cook the Chicken

You can cook the chicken on the stovetop or grill. For the stovetop, heat a large skillet or grill pan over medium-high heat with a touch of olive oil. Add the marinated chicken in a single layer, being careful not to overcrowd the pan. Cook for 5-7 minutes per side, until golden brown and cooked through. The internal temperature should reach 165°F (74°C).

4. Assemble Your Bowls

Now for the fun part! Start by layering your cooked rice or quinoa at the bottom of each bowl. Top with the cooked Greek chicken, a generous dollop of tzatziki sauce, and your fresh veggies—tomatoes, cucumber, and red onion. Finish with a sprinkle of Kalamata olives and crumbled feta cheese. For a truly authentic experience, serve with warm pita bread on the side. This is also a great time to try our refreshing cucumber avocado salad (coming soon) as a side.

Tips for the Perfect Chicken Gyro Bowl

• Don’t Skip the Marinade: Even 30 minutes makes a huge difference in tenderizing the chicken and infusing it with flavor.
• Squeeze the Cucumber: For a thick and creamy tzatziki that isn’t watery, squeezing the moisture from the grated cucumber is a non-negotiable step.
• Get a Good Sear: Use a hot pan to cook the chicken. This creates a delicious caramelized crust on the outside while keeping the inside juicy.
• Fresh Herbs are Best: While dried oregano works well in the marinade, using fresh dill for the tzatziki sauce elevates its flavor significantly.

Customization and Variations

One of the best things about this recipe is how easy it is to adapt. If you’re looking for something a bit different, why not try a Mediterranean Salmon Bowl for a change?

• Change the Grain: Swap rice for quinoa, farro, or even cauliflower rice for a low-carb option.
• Add More Veggies: Bell peppers, artichoke hearts, or chickpeas would all be fantastic additions.
• Make it Spicy: Add a pinch of red pepper flakes to the chicken marinade for a little heat.
• Try a Different Protein: This marinade works beautifully on lamb, beef, or even chickpeas for a vegetarian version. If you love chicken marinades, our Italian Herb Chicken (coming soon) is another must-try.

Meal Prep and Storage

This Chicken Gyro Bowl is a meal prep champion. To store, keep the components in separate airtight containers in the refrigerator. The chicken, rice, and chopped veggies will last for up to 4 days, and the tzatziki sauce will stay fresh for about a week. When you’re ready to eat, simply assemble a bowl and enjoy a delicious and healthy lunch in minutes.

Frequently Asked Questions

More Delicious Recipes To Try

If you enjoyed this recipe, you might also love our Huli Huli Chicken (coming soon) for a taste of Hawaii or our simple and elegant Creamy Lemon Chicken Orzo.

We hope you love this homemade Chicken Gyro Bowl! It’s a fresh, flavorful, and easy way to bring Mediterranean sunshine into your kitchen. If you try it, please leave a comment below or share a photo of your creation on Pinterest—we’d be thrilled to see it!

The Recipe

Chicken Gyro Bowl (Better Than Takeout!)

This Chicken Gyro Bowl recipe features tender marinated Greek chicken, creamy homemade tzatziki, and fresh veggies over fluffy rice. It's a healthy, flavorful, and easy-to-make meal perfect for a weeknight dinner or meal prep.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 4 bowls

Course: Dinner, Lunch, Main Course

Cuisine: Greek, Mediterranean

Calories: 580

Ingredients Equipment Method Notes

Ingredients

  

For the Greek Chicken

• 1.5 lbs boneless, skinless chicken thighs cut into 1-inch pieces
• 1/2 cup plain Greek yogurt
• 2 tbsp olive oil
• 1 lemon juiced
• 3 cloves garlic minced
• 2 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper

For the Tzatziki Sauce

• 1 cup plain Greek yogurt
• 1/2 large cucumber grated and squeezed dry
• 2 tbsp fresh dill chopped
• 1 tbsp lemon juice
• 1 clove garlic minced

For Bowl Assembly

• 4 cups cooked rice or quinoa
• 1 cup cherry tomatoes halved
• 1 cup cucumber diced
• 1/2 cup red onion thinly sliced
• 1/2 cup Kalamata olives pitted
• 1/2 cup feta cheese crumbled

Equipment

• 3 Mixing Bowls
• 1 Skillet or Grill Pan
• 1 Knife and Cutting Board

Instructions

 

1. In a medium bowl, whisk together all ingredients for the Greek Chicken marinade. Add the chicken pieces and toss to coat. Cover and refrigerate for at least 30 minutes.
2. While the chicken marinates, prepare the tzatziki. Grate the cucumber and squeeze out all excess water. In a small bowl, combine the squeezed cucumber with Greek yogurt, dill, lemon juice, and garlic. Stir well and refrigerate.
3. Heat a large skillet or grill pan over medium-high heat. Add the marinated chicken and cook for 5-7 minutes per side, until golden brown and cooked through (165°F).
4. Assemble the bowls. Start with a base of rice, then top with the cooked chicken, a large spoonful of tzatziki, tomatoes, cucumber, red onion, Kalamata olives, and a sprinkle of feta cheese.

Notes

Meal Prep Tip: Store each component in separate airtight containers in the fridge for up to 4 days.
Watery Tzatziki? The most important step is to squeeze as much liquid as possible from the grated cucumber before mixing it with the yogurt.