Greek Chicken Gyro Bowl

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Greek Chicken Gyro Bowl with chicken, vegetables, and tzatziki sauce

Greek Chicken Gyro Bowl

There’s something instantly comforting about the first inhale: warm lemon and oregano rising from sizzling chicken, the cool tang of tzatziki waiting like a soft white cloud, and the bright perfume of chopped tomatoes and red onion. Each bite of this Greek Chicken Gyro Bowl delivers a satisfying contrast — tender, slightly charred chicken; crisp romaine; creamy feta; cool, herby yogurt — a mix of textures and flavors that feels both indulgent and refreshingly balanced.

This bowl is perfect when you want a dinner that feels special without the fuss: weeknight dinners where everyone can build their own bowl, casual gatherings where guests graze and chat, or meal-prep lunches that stay lively through the week. If you enjoy variations, take a look at a closely related gyro bowl guide for alternate assembly and seasoning ideas: alternate Greek chicken bowl guide.

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At a Glance

  • Prep Time: 15 minutes (plus 30–60 minutes marinating)
  • Cook Time: 12–15 minutes (grilling or pan-searing)
  • Total Time: 1 hour (including marinating)
  • Servings: 4 bowls
  • Difficulty Level: Easy — great for cooks of any skill level

Nutrition Highlights

Estimated nutrition per serving (1 bowl), prepared as written (no pita or rice added). These values are approximate and calculated using standard USDA FoodData Central values and general serving sizes; individual results will vary with exact brands and portion sizes.

  • Calories: ~490 kcal
  • Protein: ~62 g
  • Carbohydrates: ~12 g
  • Fat: ~24 g
  • Fiber: ~3 g
  • Sodium: ~800–900 mg

Notes: This bowl is protein-forward thanks to 170 g (about 6 oz) of cooked chicken per serving. If you need to lower sodium, reduce added salt and use less feta. For guidance on balanced macronutrients, trusted sources include CDC and USDA dietary references. Values above are estimates intended to help meal planning; if you require exact tracking, weigh your ingredients and use a nutrition calculator.

Why You’ll Love It

  • Irresistible contrast: warm, savory chicken against cool tzatziki creates an immediate “wow” factor.
  • Comfort with freshness: it’s hearty yet bright — satisfying on a chilly night or refreshing in warm weather.
  • Family- and meal-prep-friendly: components can be made ahead (marinated chicken, tzatziki, chopped veggies) for quick assembly.
  • Health-forward: high in lean protein and vegetables; easy to adapt for lower-fat or lower-sodium preferences.
  • Social and flexible: serve it as bowls, in pitas, or let guests build their own — perfect for relaxed entertaining.

Step-by-Step Instructions

Ingredients (serves 4)

  • Chicken & Marinade

    • 1.5 lb (680 g) boneless, skinless chicken breasts (about 4 breasts)
    • 2 tbsp extra-virgin olive oil
    • 2 tbsp fresh lemon juice
    • 2 cloves garlic, minced
    • 1 tsp dried oregano
    • 1/2 tsp ground cumin
    • 1 tsp kosher salt (adjust to taste)
    • 1/2 tsp freshly ground black pepper

  • Bowl & Toppings

    • 1 head romaine lettuce, chopped (about 6–8 cups)
    • 2 cups cherry tomatoes, halved (about 300 g)
    • 1 small red onion, thinly sliced
    • 1 medium cucumber, diced (optional: half grated into tzatziki)
    • 4 oz (113 g) feta cheese, crumbled
    • 2 tbsp olive oil (for drizzling, optional)

  • Tzatziki Sauce (homemade)

    • 1 cup plain Greek yogurt (240 g; 2% or full-fat per preference)
    • 1/2 cup grated cucumber, squeezed dry
    • 1 clove garlic, minced
    • 1 tbsp fresh lemon juice
    • 1 tbsp chopped dill (or 1 tsp dried)
    • Salt and pepper to taste

Optional ingredients and substitutions

  • Use chicken thighs instead of breasts for richer flavor; adjust cook time slightly.
  • Swap Greek yogurt for dairy-free yogurt to make tzatziki vegan (texture differs).
  • Serve over cooked rice, quinoa, or pita for a heartier meal.
  • Use goat cheese instead of feta for a milder tang.

Step-by-step method

  1. Make the marinade: In a bowl, whisk olive oil, lemon juice, minced garlic, oregano, cumin, salt, and pepper.
  2. Marinate the chicken: Place chicken breasts in a resealable bag or shallow dish, pour marinade over, and refrigerate 30–60 minutes (overnight for deeper flavor).
  3. Prepare tzatziki: Combine Greek yogurt, grated cucumber, minced garlic, lemon juice, and dill. Season to taste. Chill until ready to serve.
  4. Preheat grill or skillet: Heat to medium-high (grill) or heat 1 tbsp oil in a skillet over medium-high heat.
  5. Cook the chicken: Remove excess marinade and grill or pan-sear chicken 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Let rest 5 minutes.
  6. Assemble bowls: Layer chopped romaine as the base in four bowls. Slice chicken thinly and arrange over lettuce. Add tomatoes, sliced red onion, diced cucumber, and crumbled feta.
  7. Finish and serve: Drizzle tzatziki over the bowls (or serve on the side). Add a light drizzle of olive oil and a squeeze of lemon if desired.

Practical tips

  • Avoid overcooking: Use an instant-read thermometer to check for 165°F (74°C).
  • Don’t oversaturate the tzatziki: Squeeze excess water from grated cucumber to keep the sauce thick.
  • Rest chicken after cooking: this keeps slices juicy when cutting.
  • For even quicker prep, grill extra chicken and store for lunches.

For an alternate approach to bowl bases and warm-grain options, see this creative grain-bowl guide: warm-base bowl ideas.

Best Pairings

  • Grain options: lemon-herb rice, or warm pita slices for wrapping.
  • Side salads: simple Greek village salad with olives and red wine vinaigrette.
  • Drinks: light, citrusy white wine (Assyrtiko or Sauvignon Blanc) or iced herbal tea.
  • Sauces: add harissa for heat or a drizzle of extra-virgin olive oil for richness.
  • Snack pairing: oven-roasted chickpeas as a crunchy side.

Keeping it Fresh

  • Room temperature: Do not leave the assembled bowl unrefrigerated for more than 2 hours (1 hour if hot environment).
  • Refrigeration: Store components separately in airtight containers — cooked chicken 3–4 days, tzatziki 3–4 days, chopped veggies 3–5 days.
  • Freezer: Cooked chicken can be frozen (in a sealed container) for up to 2–3 months; thaw overnight in the refrigerator before reheating. Note: tzatziki texture degrades when frozen; instead freeze plain Greek yogurt if necessary.
  • Reheating: Gently reheat chicken in a skillet or oven to avoid drying; add a splash of water or lemon juice if it seems dry.

Chef’s Advice

  • Use a mix of lemon zest and juice in the marinade for an extra bright citrus note.
  • If using a skillet, preheat until very hot to get a quick sear — that caramelized edge adds depth.
  • Let the tzatziki sit at least 30 minutes before serving so flavors meld.
  • For consistent thickness in sliced chicken, pound breasts to an even thickness before marinating.
  • Taste as you go: balance the tzatziki acidity and salt to complement (not overpower) the chicken and feta.

Fun Flavor Ideas

  • Mediterranean Veggie Bowl (vegetarian): Replace chicken with roasted marinated portobello mushrooms or spiced roasted chickpeas. For a guide to similar bowls, try this recipe example: warm pita and veggie bowl.
  • Spicy Gyro Twist: Add smoked paprika and a pinch of cayenne to the marinade; serve with a harissa drizzle.
  • Low-Fat Option: Use boneless turkey breast and nonfat Greek yogurt, reduce added oil; increase herbs for flavor.
  • Pita Wrap Version: Warm pita rounds, spread tzatziki inside, add sliced chicken and vegetables, fold and enjoy like a classic gyro.

Recipe Q&A

Q: Can I use pre-cooked rotisserie chicken?
A: Yes — shred or slice it and skip marinating; layer as directed. Adjust seasoning with a fresh squeeze of lemon and oregano.

Q: How can I make this gluten-free?
A: Serve without pita or over rice/quinoa; ensure any store-bought marinades or tzatziki ingredients are labeled gluten-free.

Q: My tzatziki turned watery. How do I fix it?
A: Strain grated cucumber thoroughly and mix the sauce; chilling it will firm up the texture. If already watery, stir in a little more Greek yogurt to thicken.

Q: Can I meal-prep these bowls?
A: Absolutely. Store chicken, tzatziki, and chopped veggies separately for 3–4 days and assemble fresh each day.

Q: Want more veggies?
A: Roast eggplant, bell peppers, or zucchini and add them to the bowl for extra color and substance.

Conclusion

This Greek Chicken Gyro Bowl is a delicious, flexible recipe that brings Mediterranean flavors to your weeknights, gatherings, or meal-prep routine. Try it as written or experiment with the variations above — and if you enjoy comparing different gyro-bowl takes, you might like the recipe roundup on Recipe Runner’s chicken gyro bowls and the spiced-chicken version at Every Last Bite’s Greek chicken gyro bowls. If you make this, I’d love to hear how you customized it — leave a comment, share a photo, or tag your creation to join the conversation.

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