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Chicken gyro bowl with marinated chicken tzatziki diced tomato cucumber red onion and feta over white rice

Chicken Gyro Bowls

Marinated lemon oregano chicken with creamy homemade tzatziki, fresh vegetables, and fluffy rice in one healthy high-protein Mediterranean bowl. Perfect for weeknight dinners and meal prep.
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Prep Time 15 minutes
Cook Time 15 minutes
Marinate Time 30 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner, Lunch, Main Course
Cuisine: Greek, Mediterranean
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breasts or thighs cut into bite-sized pieces
  • 3 tbsp extra virgin olive oil for marinade
  • 4 tbsp fresh lemon juice about 2 lemons
  • 3 cloves garlic minced, divided between marinade and tzatziki
  • 2 tsp dried oregano
  • 1 tsp salt for marinade
  • 0.5 tsp black pepper
  • 0.75 cup full-fat plain Greek yogurt for tzatziki
  • 0.5 large cucumber grated and squeezed completely dry, for tzatziki
  • 1 tbsp fresh dill chopped
  • 1 tbsp fresh lemon juice for tzatziki
  • 2 cups cooked rice basmati, long-grain, or brown rice
  • 1 large tomato diced
  • 0.5 cucumber diced, for bowl assembly
  • 0.5 red onion thinly sliced
  • crumbled feta cheese optional
  • Kalamata olives optional
  • warm pita bread for serving

Equipment

  • Large skillet
  • Medium mixing bowl
  • Box grater
  • Clean kitchen towel

Method
 

  1. In a medium bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Add chicken pieces and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours for best flavor and tenderness.
  2. Grate the cucumber and squeeze completely dry using a clean kitchen towel. Mix with Greek yogurt, one minced garlic clove, fresh dill, lemon juice, and a pinch of salt. Cover and refrigerate until serving.
  3. Heat a tablespoon of oil in a large skillet over medium-high heat until shimmering. Add marinated chicken in a single layer without crowding the pan. Cook in batches if needed for 5 to 7 minutes, turning occasionally, until golden brown and cooked through to an internal temperature of 165 degrees F.
  4. Divide cooked rice evenly between four bowls. Top with cooked chicken, diced tomatoes, diced cucumber, and sliced red onion. Spoon tzatziki generously over the top. Finish with crumbled feta and olives if using. Serve with warm pita bread.

Notes

Chicken thighs give juicier results than breasts. Marinate for 2 to 4 hours when possible. Squeeze every drop of water from the cucumber before making tzatziki or the sauce will be runny. Store all components separately in the fridge for up to 4 days. Add fresh toppings and tzatziki only after reheating.