Chicken Gyro Bowls
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Chicken gyro bowls pack all the classic gyro flavors—tender seasoned chicken, creamy tzatziki, crisp veggies—into one colorful, satisfying bowl.
Think of it as a deconstructed Greek gyro, served salad-style instead of wrapped in pita. It’s lighter, fresher, and perfect for lunch or meal prep.
Once I started making these, they quickly became a regular in my weekly rotation. They’re quick to prep, easy to customize, and the leftovers are just as good the next day.
If you love Greek food and bowl-style meals, this one checks all the boxes.
Why You’ll Love This Chicken Gyro Bowl Recipe
- Bold Greek flavors – Creamy tzatziki, seasoned chicken, crisp lettuce, and salty feta.
- Quick & easy – Ready in just 30 minutes with simple prep.
- Meal prep friendly – Store ingredients separately for easy lunches all week.
- Nutritious & satisfying – High in protein and full of crisp vegetables for a feel-good meal.
- Customizable – Add rice or couscous, swap proteins, or load up with extra toppings.
Ingredient Notes
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.
- Greek Yogurt – Use full-fat plain Greek yogurt for the creamiest homemade tzatziki sauce.
- Grated Cucumber – Use English cucumbers or Persian cucumbers if possible as they have thinner skins, fewer seeds, and less moisture which means better texture for tzatziki.
- Chicken – Chicken breast is lean and cooks fast, but boneless skinless chicken thighs would work well for this dish too.
- Seasonings – Garlic powder, onion powder, oregano, paprika, and black pepper give the chicken big flavor without a long marinade.
- Lemon Juice – Brightens the tzatziki and brings acidity to balance the creaminess.
- Fresh Dill – Traditional and bright. Can also use for garnish.
- Veggies – Romaine, cherry tomatoes, red onion, and cucumber slices, and keep this bowl colorful and crisp.
- Feta Cheese – Salty and tangy, feta adds a bold Greek touch. Crumble it over the top just before serving.
My Go-To Grater for Cucumbers
When it comes to grating cucumbers, I use this rotary grater. It has both large and small hole options: the large holes give you the perfect texture for tzatziki, while the smaller side is great for finely shredding veggies for salads or slaws. I also use it for cheese all the time—it’s one of those kitchen tools that earns its spot in the drawer.
How to Make Greek Chicken Gyro Bowls
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.
Make the Tzatziki: Grate and squeeze the cucumber to remove excess water. Mix with Greek yogurt, lemon juice, garlic, dill, salt, and pepper. Chill.
Prepare the Chicken: Slice breasts into cutlets. Toss with olive oil and spices. Let sit while the oven preheats.
Bake the Chicken: Bake on a rimmed sheet at 400°F for 12–15 minutes or until fully cooked. Slice into strips.
Assemble the Bowls: In each bowl, add lettuce, sliced chicken, tomatoes, cucumber, red onion, and feta. Top with tzatziki and serve.
Storage
Tzatziki: Store separately in the refrigerator in an airtight container for up to 4 days.
Chicken: Keep refrigerated for up to 3 days. Best reheated gently or served cold.
Veggies: Store chopped vegetables separately for best texture.
Freezing: Chicken can be frozen (without veggies or sauce) for up to 2 months. Thaw overnight in the fridge and reheat before serving.
Tips from Jaclyn’s Kitchen
- Drain cucumber well to avoid watery tzatziki.
- Use a garlic press for smooth, evenly minced garlic.
- Let seasoned chicken sit at room temp for 10-15 mins before baking for best flavor.
- Slice chicken after baking to keep it juicy and tender.
- Prep components separately for easy grab-and-go lunches.
Additions and variations
- Add a grain base like brown rice, white rice, couscous, or quinoa for a heartier gyro bowl.
- Use chickpeas or falafel for a vegetarian twist.
- Swap chicken for lamb, beef, or grilled shrimp to mix up the protein.
- Top with kalamata olives for briny, salty bite that complements the feta and tzatziki.
- Serve with warm pita bread on the side for dipping or scooping – great for making it feel more like a traditional gyro.
Craving More Mediterranean Flavors? Try These:
Chicken Gyro Bowls
Ingredients
Tzatziki
- 1 ½ cups plain Greek yogurt
- 1 cup grated English cucumber, or Persian
- 2 Tablespoons fresh lemon juice
- 1 garlic clove, finely minced
- 2 Tablespoons fresh dill, minced
- ¼ teaspoon salt, or to taste
- ¼ teaspoon black pepper
Seasoned Chicken
- 2 boneless skinless chicken breasts, sliced through the center to make 4 cutlets
- 3 Tablespoons olive oil
- ½ teaspoon salt, or to taste
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon oregano
- ¼ teaspoon paprika
- ¼ teaspoon black pepper
Toppings
- 6 cups romaine lettuce, chopped
- 10 ounce cherry tomatoes, halved
- ½ cucumber, sliced
- ¼ red onion, thinly sliced
- 6 ounces feta cheese, crumbled
Instructions
Make the Tzatziki
- Wrap the grated cucumber in a clean tea towel or double layer of paper towel and squeeze to remove as much liquid as possible.1 cup grated English cucumber
- In a mixing bowl, combine the drained cucumber, Greek yogurt, lemon juice, minced garlic, dill, salt, and pepper.1 ½ cups plain Greek yogurt, 2 Tablespoons fresh lemon juice, 1 garlic clove, 2 Tablespoons fresh dill, ¼ teaspoon salt, ¼ teaspoon black pepper
- Mix well, cover, and refrigerate until ready to use. (Tzatziki can be made a day ahead.)
Prep and Bake the Chicken
- Preheat oven to 400°F.
- In a large bowl, toss the chicken cutlets with olive oil, salt, garlic powder, onion powder, oregano, paprika, and black pepper. Let sit at room temperature while the oven heats, at least 10 minutes.2 boneless skinless chicken breasts, 3 Tablespoons olive oil, ½ teaspoon salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon oregano, ¼ teaspoon paprika, ¼ teaspoon black pepper
- Place chicken on a rimmed baking sheet and bake for 12–15 minutes, or until fully cooked (internal temp should reach 165°F).
- Remove from oven, let rest briefly on pan, then slice into ½-inch strips.
Assemble the Bowls
- Add romaine lettuce to each bowl, followed by one sliced chicken cutlet, cherry tomato halves, cucumber slices, red onion, and crumbled feta cheese.6 cups romaine lettuce, 10 ounce cherry tomatoes, ½ cucumber, ¼ red onion, 6 ounces feta cheese
- Finish with a generous dollop of tzatziki and serve immediately. Or store components separate for meal prep.
Notes
- Storage: Store salad components separately in airtight containers in the fridge for up to 3 days.
- Grain option: For a heartier bowl, serve over cooked couscous, brown rice, or quinoa.
- Add-ins: Top with kalamata olives or chickpeas for extra flavor.
- Make-ahead tip: Tzatziki can be made up to 1 day in advance and refrigerated until serving.
Nutrition
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