Chicken Gyro Bowl
A flavor-packed bowl with Greek-marinated chicken, fresh veggies, creamy tzatziki, and herby rice — a perfect weeknight dinner!
Servings: 4
Calories: 667kcal
Equipment
- Mixing bowls
- Baking sheet
- Sharp knife
- Cutting board
- Measuring cups/spoons
Ingredients
- 4 boneless skinless chicken breasts or 4 thighs cubed
- ½ cup plain Greek yogurt
- 3 tablespoon lemon juice
- 2 cloves garlic grated
- 2 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 1 cup cherry tomatoes halved
- 1 cucumber diced
- 1 small shallot or red onion, thinly sliced
- ½ cup kalamata olives halved
- ¼ cup crumbled feta
- 2 cups cooked white or brown rice
- ½ cup tzatziki sauce store-bought or homemade
- Fresh parsley chopped
- Optional: pita bread for serving
Instructions
- In a large bowl, combine yogurt, lemon juice, garlic, olive oil, vinegar, oregano, salt, and pepper.
- Add chicken pieces and stir until fully coated. Cover and marinate in the fridge for 1 hour.
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment.
- Place the chicken on the sheet and bake 20 minutes, flipping halfway, until cooked through and golden.
- Meanwhile, prep the veggies and cook rice if needed.
- To serve, divide rice between bowls. Add chicken, veggies, feta, and a spoonful of tzatziki.
- Top with parsley and extra tzatziki if desired. Serve warm with pita.
Notes
- Chicken thighs will stay juicier than breasts, especially if you meal prep.
- Use homemade tzatziki for the best flavor.
- Want it spicy? Add a pinch of red pepper flakes to the marinade.
- Great for meal prep — just store ingredients separately.
Nutrition
Calories: 667kcal | Carbohydrates: 89g | Protein: 50g | Fat: 56g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 0.01g | Cholesterol: 209mg | Sodium: 2634mg | Potassium: 686mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1219IU | Vitamin C: 12mg | Calcium: 1054mg | Iron: 3mg
