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Crave-Worthy Chicken Gyro Bowls Made Simple

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These Chicken Gyro Bowls bring together tender, herb-seasoned chicken, fresh vegetables, and creamy tzatziki sauce for a vibrant, satisfying meal. Perfect for weeknight dinners or meal prep, they are customizable, flavorful, and quick to make.

Ingredients

Scale
  • 2 pounds chicken breast, sliced into strips
  • 2 tablespoons olive oil
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste
  • 1 cup plain Greek yogurt
  • 1 tablespoon lemon juice
  • 2 garlic cloves, minced
  • 4 pita breads, warmed
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1 small red onion, thinly sliced
  • 1/2 cup kalamata olives, pitted
  • 1/4 cup fresh parsley, chopped
  • Optional: feta cheese crumbles

Instructions

  1. Marinate chicken: In a large bowl, combine chicken strips with olive oil, garlic powder, onion powder, smoked paprika, oregano, salt, and pepper. Toss until evenly coated. Cover and refrigerate for 30 minutes to 2 hours.
  2. Make tzatziki sauce: In a small bowl, mix Greek yogurt, lemon juice, and minced garlic until smooth. Adjust salt to taste. Optionally add chopped cucumber or dill.
  3. Cook chicken: Heat a skillet over medium-high heat. Add chicken and cook 5–7 minutes per side until golden brown and fully cooked. Set aside to rest.
  4. Prepare vegetables: Chop cherry tomatoes, cucumber, red onion, and parsley. Slice olives. Warm pita breads if desired.
  5. Assemble bowls: Layer rice, quinoa, or salad greens in a bowl. Add cooked chicken, then arrange vegetables around it. Drizzle tzatziki sauce on top and sprinkle parsley. Optionally add feta cheese.
  6. Customize: Swap vegetables, add avocado, or adjust spices to taste. Serve immediately or store components separately for meal prep.

Notes

Use chicken thighs for juicier meat if preferred.

Tzatziki sauce can be made a day ahead.

For low-carb bowls, substitute pita with lettuce wraps or extra greens.