Healthy Greek Chicken Gyro Bowls – Dinner Recipe

Greek gyro bowls bring all the flavors of your favorite street food into a healthier format that’s easier to make at home. Marinated chicken, crisp vegetables, creamy tzatziki, and fluffy rice come together in a bowl that’s both satisfying and fresh. It’s the kind of meal that feels indulgent but actually gives your body what it needs.

These bowls skip the pita bread but keep everything else that makes gyros so good. The chicken gets marinated in lemon, garlic, and Greek spices that soak right into the meat. The tzatziki adds cooling creaminess, while the vegetables bring crunch and brightness to balance the richness.

This recipe is perfect for regular dinners because you can prep the components ahead and throw together bowls in minutes throughout the week. Everyone can customize their bowl with the toppings they prefer, which makes it easier when cooking for multiple people with different tastes.

Ingredients You’ll Need

For the Chicken Marinade:

• 1½ pounds boneless, skinless chicken breasts or thighs
• 3 tablespoons olive oil
• 3 tablespoons lemon juice (about 1 lemon)
• 4 cloves garlic, minced
• 2 teaspoons dried oregano
• 1 teaspoon paprika
• ½ teaspoon cumin
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon cinnamon

For the Tzatziki Sauce:

• 1 cup plain Greek yogurt (full-fat or 2%)
• 1 cucumber, grated and squeezed dry
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 tablespoon fresh dill, chopped
• 1 tablespoon olive oil
• Salt and pepper to taste

For the Bowls:

• 2 cups cooked rice (white, brown, or cauliflower rice)
• 2 cups romaine lettuce, chopped
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• ½ red onion, thinly sliced
• ½ cup kalamata olives, pitted and halved
• ½ cup crumbled feta cheese
• Lemon wedges for serving
• Fresh parsley for garnish

Step-by-Step Instructions

Marinate the Chicken:

In a medium bowl or large zip-top bag, combine olive oil, lemon juice, minced garlic, oregano, paprika, cumin, salt, pepper, and cinnamon. Whisk everything together until well mixed.

Add the chicken to the marinade, making sure each piece is coated. If using chicken breasts, you can cut them into bite-sized pieces before marinating for faster cooking and better flavor absorption. Cover and refrigerate for at least 30 minutes, but ideally 2-4 hours. The longer it sits, the more flavor develops.

Make the Tzatziki:

Grate the cucumber using a box grater. Place the grated cucumber in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This step is important because excess moisture makes the tzatziki watery.

In a bowl, combine the Greek yogurt, squeezed cucumber, minced garlic, lemon juice, chopped dill, and olive oil. Mix well and season with salt and pepper to taste. Cover and refrigerate until ready to serve. The flavors improve as it sits.

Cook the Rice:

Prepare your rice according to package directions. For extra flavor, cook it in chicken broth instead of water. Once cooked, fluff with a fork and keep warm. If meal prepping, let it cool completely before storing.

Cook the Chicken:

Heat a large skillet or grill pan over medium-high heat. Add a small drizzle of oil if needed.

Remove the chicken from the marinade, letting excess drip off. Place the chicken in the hot pan, being careful not to overcrowd. If cooking pieces, arrange them in a single layer. If using whole breasts, cook them whole and slice after.

Cook for 6-7 minutes per side for whole breasts, or 4-5 minutes for bite-sized pieces, until the internal temperature reaches 165°F and the chicken has nice golden-brown edges. The marinade will caramelize slightly, creating flavorful crust.

Remove from heat and let rest for 5 minutes. If you cooked whole breasts, slice them into strips.

Prepare the Vegetables:

While the chicken cooks, chop your romaine lettuce, halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion. If the red onion tastes too sharp, soak the slices in cold water for 10 minutes, then drain.

Have your olives and feta ready to go.

Assemble the Bowls:

Start with a base of rice in each bowl. Add a portion of chopped lettuce on one side.

Arrange the cooked chicken on top of the rice. Add cherry tomatoes, diced cucumber, red onion slices, and kalamata olives around the bowl.

Sprinkle crumbled feta cheese over everything.

Drizzle generously with tzatziki sauce. Add a lemon wedge and garnish with fresh parsley.

Serve immediately with extra tzatziki on the side.

Tips for the Best Results

Don’t Skip the Marinade Time: While 30 minutes is the minimum, letting the chicken marinate for 2-4 hours makes a noticeable difference in flavor and tenderness.

Squeeze That Cucumber: Watery tzatziki is disappointing. Really wring out the grated cucumber until your hands hurt. It makes all the difference in getting thick, creamy sauce.

Use Chicken Thighs for More Flavor: If you prefer juicier, more flavorful meat, boneless chicken thighs are excellent in this recipe. They’re harder to overcook and stay tender.

Make Extra Tzatziki: This sauce is so good you’ll want it on everything. It keeps for 3-4 days in the refrigerator and tastes great on vegetables, eggs, or as a chip dip.

Char the Chicken: Getting some dark, caramelized edges on the chicken adds depth of flavor. Don’t move it around too much while cooking – let it sit and develop that crust.

Quick-Pickle the Onions: For a milder, tangier flavor, soak sliced red onions in lemon juice and a pinch of salt for 15 minutes before adding to your bowl.

Room Temperature Cheese: Take the feta out of the refrigerator 15 minutes before serving. It tastes better and has a creamier texture when not ice cold.

Storage and Meal Prep

These bowls are ideal for meal prep. Store each component separately in airtight containers in the refrigerator.

The cooked chicken keeps for 4 days. The tzatziki lasts 3-4 days. The rice stays fresh for 5 days. Store cut vegetables in separate containers for 3-4 days. Keep the lettuce separate and only add it when assembling to prevent wilting.

The marinated raw chicken can be stored in the refrigerator for up to 24 hours before cooking, or frozen for up to 3 months. Thaw frozen marinated chicken in the refrigerator overnight.

To reheat, warm the chicken and rice separately in the microwave or on the stovetop. Add the cold, fresh components and tzatziki just before eating.

Tzatziki can be made up to 2 days ahead. In fact, it tastes better the next day after the flavors have had time to blend together.

Nutrition Information

Per Serving (1 bowl, makes 4 servings):

• Calories: 485
• Protein: 42g
• Carbohydrates: 38g
• Dietary Fiber: 4g
• Sugars: 6g
• Fat: 18g
• Saturated Fat: 5g
• Cholesterol: 110mg
• Sodium: 680mg
• Potassium: 720mg
• Vitamin A: 35% DV
• Vitamin C: 40% DV
• Calcium: 20% DV
• Iron: 15% DV

These bowls provide a balanced meal with substantial protein from the chicken and Greek yogurt. The vegetables contribute important vitamins and minerals, particularly vitamin C from tomatoes and cucumbers.

Using Greek yogurt in the tzatziki adds extra protein and probiotics that support gut health. The feta cheese provides calcium, while the olives and olive oil contribute healthy monounsaturated fats.

If you’re watching sodium, you can reduce it by using less salt in the marinade and choosing low-sodium olives. Swapping white rice for cauliflower rice cuts the carbohydrates significantly, bringing them down to about 20g per serving.

The fiber content comes from the vegetables and whole grains if you use brown rice. This helps with digestion and keeps you feeling full longer after eating.

Frequently Asked Questions

Can I use ground chicken instead?
Yes, ground chicken works well. Season it with the same marinade spices and cook it in a skillet, breaking it up as it cooks. It’s faster and still tastes great in the bowls.

What can I substitute for tzatziki?
Hummus is a good alternative if you don’t like yogurt. You could also use tahini sauce or a simple lemon-olive oil dressing. The bowls won’t taste exactly like gyros, but they’ll still be delicious.

Is this recipe gluten-free?
Yes, all the ingredients are naturally gluten-free. Just double-check your spices and any packaged ingredients to make sure they weren’t processed with gluten.

Can I grill the chicken instead of pan-cooking it?
Absolutely. Grilling adds even more flavor. Grill over medium-high heat for 6-7 minutes per side for whole breasts, or use skewers for smaller pieces.

How do I make this dairy-free?
Skip the feta cheese and make the tzatziki with dairy-free coconut yogurt or cashew yogurt. The texture will be slightly different but still tasty.

What if I don’t have fresh dill?
Use dried dill, but cut the amount to 1 teaspoon since dried herbs are more concentrated. Fresh parsley or mint also work in tzatziki, though the flavor will be different.

Can kids eat this?
Most kids enjoy these bowls, especially if they can build their own. You might want to serve the onions and olives on the side for picky eaters. The tzatziki is usually a hit with children.

How do I keep the lettuce from getting soggy?
Always add lettuce right before eating, never in advance. If meal prepping, pack it separately and add it when assembling your bowl.

Can I use chicken tenderloins?
Yes, tenderloins work great and cook even faster. They’ll only need about 3-4 minutes per side. Watch them carefully so they don’t dry out.

What other vegetables can I add?
Roasted red peppers, artichoke hearts, shredded cabbage, or pickled vegetables all fit the Greek flavor profile. Add whatever you enjoy or have on hand.

Can I make this without rice?
Definitely. Use quinoa, couscous, orzo, or skip the grain entirely for a lower-carb option. You can also add more lettuce to make it more like a salad.

How spicy is this recipe?
It’s not spicy at all. The flavors are savory and bright rather than hot. If you want heat, add red pepper flakes to the marinade or serve with hot sauce.

Conclusion

Greek chicken gyro bowls bring restaurant flavors into your kitchen without the hassle of wrapping everything in pita or dealing with specialty equipment. The marinated chicken delivers authentic taste, while the fresh vegetables and tangy tzatziki create a meal that’s both light and filling.

These bowls adapt easily to your schedule. Make everything on Sunday and you have lunches or dinners ready for days. Cook it fresh when you have time and everyone gets exactly what they want in their bowl.

The combination of protein, vegetables, and whole grains creates a complete meal that doesn’t leave you hungry an hour later. The flavors are bold enough to keep things interesting, but familiar enough that most people enjoy them without hesitation.

Add this recipe to your regular rotation and you’ll find yourself making it often. It’s straightforward to prepare, holds up well for meal prep, and delivers consistent results every time. That’s exactly what you need from a weeknight dinner recipe.