Easy Chicken Gyro Bowls – Weeknight Mediterranean Dinner

Chef Emma here, and I need to tell you about the night Greek gyro bowls changed our weeknight dinner game forever. My family had just returned from a vacation where we discovered the most amazing Greek restaurant—the kind where you watch the chef carve seasoned meat from a rotating spit, pile it into pita bread with fresh vegetables, and drizzle it with tangy tzatziki sauce.

My kids talked about those gyros for weeks, and I desperately wanted to recreate that experience at home without needing a vertical rotisserie or spending hours in the kitchen.

That’s when I had a lightbulb moment: what if I turned all those incredible Greek flavors into a simple bowl—marinated grilled chicken, fluffy rice, fresh vegetables, creamy tzatziki, and all the Mediterranean toppings we loved? One weeknight, I gave it a try, and thirty minutes later, we were sitting down to the most beautiful, colorful bowls that tasted like vacation in every bite.

The chicken was juicy and perfectly seasoned with oregano and lemon, the tzatziki was cool and creamy, and the fresh vegetables added that perfect crunch. My husband declared it better than the restaurant version, and my kids actually ate their vegetables without complaint!

These easy chicken gyro bowls have become our ultimate weeknight Mediterranean escape—simple enough for busy Tuesday nights but special enough that it feels like a treat. Whether you’re a fan of easy chicken recipes that deliver restaurant flavors at home, need healthy dinner recipes that everyone will love, or searching for satisfying recipes for dinner that work for meal prep, these Greek-inspired bowls check every single box.

Easy Chicken Gyro Bowls – Weeknight Mediterranean Dinner

Bring Mediterranean flavor to your table with Greek Chicken Gyro Bowls — juicy marinated chicken, fluffy rice, fresh vegetables, and tangy tzatziki all in one beautiful bowl!

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Servings: 4

Ingredients Equipment Method Notes

Ingredients

  

• For the Greek Chicken Marinade:
• – 1¼ pounds boneless skinless chicken breasts or thighs cut into bite-sized pieces
• – ¼ cup plain Greek yogurt
• – 2 tablespoons fresh lemon juice
• – 2 tablespoons olive oil
• – 3 cloves garlic minced
• – 1½ teaspoons dried oregano
• – ½ teaspoon smoked paprika
• – ½ teaspoon ground cumin
• – ½ teaspoon ground coriander
• – 1 teaspoon salt
• – ½ teaspoon black pepper
• – 2 tablespoons fresh chopped parsley optional
• For the Tzatziki Sauce:
• – 1 cup plain Greek yogurt
• – 1 medium cucumber grated and squeezed dry
• – 2 cloves garlic minced
• – 1 tablespoon fresh lemon juice
• – 1 tablespoon fresh chopped dill
• – 1 tablespoon olive oil
• – ¼ teaspoon salt
• – Pinch of black pepper
• For the Bowls:
• – 2 cups cooked white or brown rice
• – 1 large cucumber diced
• – 1 cup cherry tomatoes halved
• – ½ red onion thinly sliced
• – ½ cup Kalamata olives pitted and halved
• – ¾ cup crumbled feta cheese
• – Fresh parsley or dill for garnish
• – Lemon wedges for serving
• Optional Add-Ins:
• – Hummus
• – Warm pita bread
• – Crispy baked fries
• – Mixed greens
• – Pickled red onions
• – Roasted red peppers

Equipment

• – Large mixing bowl or zip-top bag
• – Grill pan or large skillet
• – Medium saucepan
• – Box grater
• Sharp knife and cutting board
• – Measuring cups and spoons
• – 4 serving bowls

Method

 

1. In large bowl or zip-top bag, combine Greek yogurt, lemon juice, olive oil, garlic, oregano, paprika, cumin, coriander, salt, pepper, and parsley if using. Add cubed chicken and toss to coat. Refrigerate 30 minutes to 24 hours.
2. Make tzatziki: Grate cucumber and squeeze out all liquid using clean towel. In medium bowl, combine Greek yogurt, squeezed cucumber, garlic, lemon juice, dill, olive oil, salt, and pepper. Refrigerate until serving.
3. Cook rice according to package directions. Keep warm.
4. Prep vegetables: Dice cucumber, halve cherry tomatoes, thinly slice red onion, halve olives, and crumble feta. Set aside.
5. Heat large skillet over medium-high heat. Add drizzle of olive oil. Remove chicken from marinade and add to hot pan in single layer. Cook 3-4 minutes without moving, then flip and cook 4-5 minutes more until cooked through (165°F).
6. Let chicken rest 5 minutes.
7. Assemble bowls: Add rice to each bowl as base. Top with chicken, cucumber, tomatoes, red onion, olives, and feta. Add dollop of tzatziki in center.
8. Garnish with fresh herbs and serve with lemon wedges. Serve immediately!

Notes

– Marinate chicken overnight for maximum flavor
– Squeeze cucumber dry for thick tzatziki
– Chicken thighs stay juicier than breasts
– Let chicken rest after cooking
– Store components separately for meal prep
– Don’t move chicken while cooking for best crust
– Can use ground meat instead (8-10 min cook time)
– Naturally gluten-free without pita
– Store up to 4 days; assemble fresh when serving

Nutrition (per bowl):
Calories: 485 kcal
Protein: 38g
Total Carbohydrates: 42g
Dietary Fiber: 4g
Sugars: 6g
Total Fat: 18g
Saturated Fat: 6g
Cholesterol: 95mg
Sodium: 920mg
Vitamin C: 22mg
Calcium: 260mg

Recipe Yield: 4 servings

Summary

Easy Chicken Gyro Bowls feature Greek-marinated chicken (grilled or pan-seared), fluffy rice, fresh cucumbers and tomatoes, red onion, Kalamata olives, feta cheese, and homemade tzatziki sauce all assembled in beautiful bowls. This easy dinner recipe takes 30-40 minutes total (with 30 minutes marinating time).

Perfect for weeknight dinners, meal prep, or feeding a family, this dish serves 4 people and is naturally gluten-free (without pita), high in protein, and packed with fresh Mediterranean flavors. Each bowl delivers approximately 35 grams of protein while being nutritious and satisfying.

Equipment

You’ll need just basic kitchen tools:

• Large mixing bowl or zip-top bag – For marinating chicken
• Grill pan or large skillet – For cooking chicken
• Medium saucepan – For cooking rice
• Box grater – For grating cucumber for tzatziki
• Sharp knife and cutting board – For chopping vegetables
• Measuring cups and spoons – For accurate amounts
• 4 serving bowls – For assembling

Ingredients

For the Greek Chicken Marinade:

• 1¼ pounds boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces
• ¼ cup plain Greek yogurt
• 2 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1½ teaspoons dried oregano
• ½ teaspoon smoked paprika
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons fresh chopped parsley (optional)

For the Tzatziki Sauce:

• 1 cup plain Greek yogurt (full-fat or 2%)
• 1 medium cucumber, grated and squeezed dry
• 2 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh chopped dill (or 1 teaspoon dried)
• 1 tablespoon olive oil
• ¼ teaspoon salt
• Pinch of black pepper

For the Bowls:

• 2 cups cooked white or brown rice (from about ¾ cup uncooked)
• 1 large cucumber, diced
• 1 cup cherry tomatoes, halved
• ½ red onion, thinly sliced
• ½ cup Kalamata olives, pitted and halved
• ¾ cup crumbled feta cheese
• Fresh parsley or dill for garnish
• Lemon wedges for serving

Optional Add-Ins:

• Hummus
• Warm pita bread
• Crispy baked fries
• Mixed greens or spinach
• Pickled red onions
• Roasted red peppers
• Chickpeas

Directions

Step 1: Marinate the Chicken

In a large bowl or zip-top bag, combine the Greek yogurt, lemon juice, olive oil, minced garlic, oregano, paprika, cumin, coriander, salt, pepper, and parsley if using. Mix well. Add the cubed chicken and toss to coat every piece. Cover and refrigerate for at least 30 minutes, or up to 24 hours for maximum flavor. The yogurt tenderizes the chicken while the spices infuse it with flavor.

Step 2: Make the Tzatziki Sauce

While the chicken marinates, make the tzatziki. Grate the cucumber using a box grater, then place the grated cucumber in a clean kitchen towel or paper towels and squeeze out as much liquid as possible—this is crucial for thick tzatziki! In a medium bowl, combine the Greek yogurt, squeezed cucumber, minced garlic, lemon juice, dill, olive oil, salt, and pepper. Stir well, then cover and refrigerate until ready to serve. The flavors get better as it sits!

Step 3: Cook the Rice

Prepare your rice according to package directions. For extra flavor, cook the rice in chicken broth instead of water, or add a squeeze of lemon juice and a drizzle of olive oil after cooking. Keep warm until ready to assemble the bowls.

Step 4: Prep the Fresh Vegetables

While the rice cooks, prepare your bowl toppings. Dice the cucumber into bite-sized pieces, halve the cherry tomatoes, thinly slice the red onion (soak in cold water for 10 minutes if you want milder flavor), and halve the Kalamata olives. Crumble the feta cheese and set everything aside.

Step 5: Cook the Chicken

Heat a large skillet or grill pan over medium-high heat. Add a drizzle of olive oil. Remove the chicken from the marinade (discard excess marinade) and add to the hot pan in a single layer. Don’t overcrowd—work in batches if needed. Cook for 3-4 minutes without moving to get a nice golden crust, then flip and cook another 4-5 minutes until the chicken is cooked through and reaches 165°F internal temperature. The chicken should be golden brown with slightly charred edges.

Step 6: Rest the Chicken

Remove the chicken from the heat and let it rest for 5 minutes. This allows the juices to redistribute, keeping the chicken moist and tender.

Step 7: Assemble the Bowls

Now for the fun part! In each serving bowl, add a generous scoop of warm rice as the base. Top with the cooked chicken, dividing it evenly among the bowls. Arrange the diced cucumber, cherry tomatoes, sliced red onion, Kalamata olives, and crumbled feta around and on top of the chicken. Add a generous dollop of tzatziki sauce right in the center.

Step 8: Garnish and Serve

Garnish with fresh chopped parsley or dill, and serve each bowl with a lemon wedge for squeezing over the top. Serve immediately while the chicken and rice are warm, but the vegetables and tzatziki are cool and fresh. The contrast of temperatures and textures is what makes these bowls so amazing!

Tips and Variations

Chef Emma’s Pro Tips:

• Marinate overnight: For maximum flavor, marinate the chicken 12-24 hours ahead
• Squeeze the cucumber: This is the #1 tip for thick, creamy tzatziki—remove all that liquid!
• Use chicken thighs: They’re more forgiving and stay juicier than breasts
• Don’t skip the rest: Letting the chicken rest after cooking keeps it juicy
• Make tzatziki ahead: It tastes even better after sitting in the fridge for a few hours
• Meal prep friendly: Store all components separately and assemble when ready to eat
• Get a crust: Don’t move the chicken while it cooks—let it get those golden-brown edges

Delicious Variations:

• Ground Meat Version: Use 1 pound ground lamb, beef, or turkey seasoned with the same spices
• Vegetarian Bowls: Replace chicken with marinated and roasted chickpeas or falafel
• Quinoa Base: Use quinoa instead of rice for extra protein and nutrients
• Cauliflower Rice: For low-carb option, use cauliflower rice
• Spicy Version: Add cayenne pepper to marinade or harissa to the bowl
• Extra Veggies: Add roasted red peppers, artichoke hearts, or grilled zucchini
• Loaded Gyro Bowl: Add hummus, baba ganoush, and warm pita on the side
• Lemon Herb: Use fresh herbs in the marinade—oregano, thyme, and rosemary
• Sheet Pan Version: Roast everything together on a sheet pan at 425°F

Serving Suggestions:

• With warm pita bread or naan
• Crispy oven-baked fries on the side
• Greek salad as a starter
• Spanakopita (spinach pie)
• Dolmades (stuffed grape leaves)
• Fresh fruit for dessert

Storage and Meal Prep:

• Refrigerator: Store components separately for up to 4 days
• Chicken: Keeps for 3-4 days; reheat gently
• Tzatziki: Lasts up to 5 days; may need stirring before serving
• Fresh veggies: Prep and store separately for 2-3 days
• Rice: Store separately; reheat with a splash of water
• Assembly: Assemble bowls fresh when ready to eat for best texture
• Meal Prep: Portion into containers with dividers to keep ingredients separate

Nutrition Facts

Note: Nutrition facts are estimates based on standard ingredients. Values will vary based on specific brands and optional add-ins.

Nutritional Highlights

These Easy Chicken Gyro Bowls deliver an impressive 38 grams of lean protein per serving, making them incredibly satisfying and perfect for active families, muscle building, or anyone focused on protein intake. The chicken provides complete protein with all essential amino acids, plus important nutrients like niacin (B3) for energy metabolism, selenium for antioxidant protection, and phosphorus for bone health.

The Greek yogurt in both the marinade and tzatziki adds additional protein, calcium for strong bones and teeth, and probiotics for gut health and digestion. The fresh vegetables—cucumbers, tomatoes, and red onions—provide vitamin C for immune support, vitamin K for blood clotting, fiber for digestive health, and powerful antioxidants that protect against cellular damage.

The feta cheese contributes calcium, protein, and beneficial bacteria (it’s traditionally made with sheep’s milk). Kalamata olives provide heart-healthy monounsaturated fats and polyphenols with anti-inflammatory properties. The olive oil in the marinade and tzatziki offers more heart-healthy fats that help with nutrient absorption.

Dietitian Tips

• Boost vegetables: Add a full cup of mixed greens or spinach to each bowl for extra nutrients
• Choose whole grains: Use brown rice or quinoa for added fiber and minerals
• Control portions: One bowl is typically very satisfying—the protein and fiber keep you full
• Reduce sodium: Use low-sodium olives and go light on added salt
• Add fiber: Include chickpeas or white beans for plant-based protein and extra fiber
• Lighten up: Use 2% Greek yogurt instead of full-fat to reduce calories slightly
• Balance your plate: These bowls are already well-balanced with protein, carbs, healthy fats, and vegetables

FAQs

Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are actually preferred by many because they stay juicier and more flavorful. Boneless, skinless thighs work perfectly with the same cooking time. Just adjust to 165°F internal temperature.

Do I have to marinate the chicken?
While marinating adds incredible flavor and tenderness, you can skip it if you’re short on time. Season the chicken with the dry spices and cook immediately. The flavor won’t be as deep, but it will still be delicious.

Can I make this without a grill?
Yes! A regular skillet or grill pan works perfectly. You can also bake the marinated chicken at 425°F for 20-25 minutes until cooked through, or use an air fryer at 380°F for 12-15 minutes.

What if I don’t have Greek yogurt for the tzatziki?
Regular plain yogurt works, but it will be thinner. Strain it through cheesecloth for 2 hours to thicken it first. Sour cream also works as a substitute, though it won’t have the same tang.

Can I make this meal prep-friendly?
Yes! Store all components separately in airtight containers. Keep the chicken, rice, fresh vegetables, feta, and tzatziki in separate containers for up to 4 days. Assemble bowls fresh when ready to eat.

Is this recipe gluten-free?
Yes! This recipe is naturally gluten-free as long as you skip the pita bread. All other ingredients are gluten-free.

Can I use ground meat instead of chicken pieces?
Yes! Ground lamb, beef, turkey, or chicken work wonderfully. Brown the meat with the same seasonings, drain excess fat, and use in the bowls. Cooking time will be about 8-10 minutes.

Conclusion

These Easy Chicken Gyro Bowls bring all the vibrant, fresh flavors of the Mediterranean straight to your weeknight dinner table. They’re proof that healthy dinner recipes don’t have to be boring or complicated—with simple marinated chicken, fresh vegetables, and creamy tzatziki, you can create restaurant-quality meals that the whole family will devour.

Whether you’re looking for easy chicken recipes that deliver big flavor, need reliable recipes for dinner that work for meal prep, or just want easy dinner recipes that feel special without requiring hours in the kitchen, these Greek-inspired bowls are about to become your new favorite. My family requests these weekly, and I’m always happy to make them because they’re as easy as they are delicious.

So grab that Greek yogurt, marinate that chicken, and get ready to bring Mediterranean sunshine to your table. Your family (and your taste buds) will thank you! 🇬🇷🥗

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