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A vibrant Greek Chicken Gyros Bowl with marinated chicken, fresh veggies, tzatziki, and feta cheese over fluffy rice.

My Big Fat Greek Chicken Gyros Bowls

Transform the classic street food into a vibrant, fork-friendly masterpiece. These bowls feature juicy, herb-marinated chicken layered over fluffy rice with crisp veggies, creamy feta, and a homemade garlicky tzatziki sauce for a nourishing and delicious meal.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4
Course: Lunch, Main Course
Cuisine: Greek, Mediterranean
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

  • For the Greek Chicken Marinade:
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1/2 cup plain Greek yogurt
  • 2 tbsp fresh lemon juice
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 3 cloves garlic, minced
  • 2 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • For the Homemade Tzatziki Sauce:
  • 1 cup plain Greek yogurt
  • 1/2 English cucumber, grated
  • 2 cloves garlic, minced
  • 2 tbsp fresh dill, chopped
  • 1 tbsp fresh lemon juice
  • 1 tbsp olive oil
  • 1/2 tsp salt, or to taste
  • For Assembling the Bowls:
  • 4 cups cooked rice or quinoa
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 red onion, thinly sliced
  • 1/2 cup Kalamata olives, pitted
  • 1/2 cup crumbled feta cheese
  • 4 rounds of pita bread, warmed and cut into wedges
  • 1 tbsp olive oil, for cooking

Equipment

  • Mixing bowls (large, medium, small)
  • Whisk
  • Chef's knife
  • Cutting board
  • Box grater
  • Clean kitchen towel or cheesecloth
  • Measuring cups and spoons
  • Large Skillet or Grill Pan
  • Tongs
  • Serving bowls

Method
 

  1. In a medium bowl, whisk together all the marinade ingredients: Greek yogurt, lemon juice, olive oil, red wine vinegar, minced garlic, dried oregano, salt, and pepper. Add the bite-sized chicken pieces and toss until thoroughly coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for best results.
  2. While the chicken marinates, prepare the tzatziki. Place the grated cucumber in a clean kitchen towel and squeeze firmly to remove as much liquid as possible. In a small bowl, combine the squeezed cucumber, Greek yogurt, minced garlic, fresh dill, lemon juice, and olive oil. Stir well and season with salt. Cover and refrigerate until ready to serve.
  3. Heat 1 tablespoon of olive oil in a large skillet or grill pan over medium-high heat. Add the marinated chicken in a single layer, working in batches if necessary to avoid overcrowding. Cook for 5-7 minutes, turning occasionally, until golden brown, slightly charred, and cooked through.
  4. To assemble the bowls, divide the cooked rice among four bowls. Top with the cooked chicken. Arrange the cherry tomatoes, diced cucumber, sliced red onion, Kalamata olives, and crumbled feta cheese around the chicken. Drizzle generously with the homemade tzatziki sauce and serve immediately with warm pita wedges on the side.

Notes

For the most tender chicken, marinate for at least 2-4 hours. The key to thick tzatziki is to thoroughly squeeze all excess water from the grated cucumber. For easy meal prep, prepare the tzatziki, chop the veggies, and cook the rice up to two days in advance. For a spicy variation, add 1-2 tsp of red pepper flakes to the chicken marinade. For a low-carb option, serve the chicken and toppings over a bed of crisp romaine lettuce instead of rice.