Chicken Gyro Bowls Greek (Print-Friendly Version)
Tender chicken, crisp veggies, and creamy tzatziki layered over warm brown rice for fresh Mediterranean flavor.
# What You’ll Need to Make This:
→ Chicken Marinade
01 -
60 ml plain Greek yogurt (low fat or full fat preferred)
02 -
30 ml freshly squeezed lemon juice
03 -
2 cloves garlic, grated
04 -
2 tablespoons chopped flat-leaf parsley
05 -
15 ml olive oil
06 -
1.5 teaspoons dried oregano
07 -
0.5 teaspoon smoked paprika
08 -
0.5 teaspoon ground cumin
09 -
0.5 teaspoon ground coriander
10 -
Salt and freshly ground black pepper, to taste
11 -
570 grams boneless, skinless chicken breasts, cut into bite-sized pieces
→ Tzatziki Sauce
12 -
1 cup (approx. 120 g) shredded cucumber, excess liquid squeezed out
13 -
360 ml plain Greek yogurt (non-fat, 2% or whole)
14 -
30 ml freshly squeezed lemon juice
15 -
1 tablespoon chopped fresh dill
16 -
0.5 teaspoon grated garlic (increase to 1 teaspoon for extra garlic flavour)
17 -
Salt and freshly ground black pepper, to taste
→ Bowl Assembly
18 -
2 cups (cooked) brown rice
19 -
1 cup quartered cherry tomatoes
20 -
1 cup diced cucumber
21 -
60 ml diced red onion
22 -
1/3 cup (about 45 g) pitted kalamata olives
23 -
80 g crumbled feta cheese
# How to Prepare:
01 -
Combine Greek yogurt, lemon juice, garlic, parsley, olive oil, dried oregano, smoked paprika, cumin, coriander, salt, and black pepper in a large bowl. Add the chicken pieces and mix thoroughly to ensure even coating. Cover and refrigerate for a minimum of 30 minutes to tenderise and infuse flavour.
02 -
While the chicken marinates, grate the cucumber and thoroughly squeeze out excess liquid. In a mixing bowl, combine the cucumber, Greek yogurt, lemon juice, dill, garlic, salt, and black pepper. Stir well. Taste and add extra garlic if preferred. Refrigerate until serving.
03 -
Heat a large skillet over medium-high heat with a small amount of olive oil. Add marinated chicken pieces in a single layer. Sear undisturbed for 3–4 minutes to develop a golden crust, then turn and cook for an additional 4–5 minutes until fully cooked and lightly browned. Avoid overcrowding the pan for best results.
04 -
To serve, portion warm brown rice into serving bowls. Arrange cooked chicken, cherry tomatoes, diced cucumber, red onion, kalamata olives, and crumbled feta over the rice. Finish each bowl with a generous spoonful of tzatziki sauce and a drizzle of olive oil if desired.
# Extra Tips:
01 -
For best results, marinate the chicken for at least 30 minutes and up to overnight. Store leftovers in airtight containers, keeping components separated for freshness. Reheat chicken gently in a skillet to maintain moisture; rice can be reheated in the microwave with a splash of water.