I can’t wait to share my Greek Chicken Gyro Bowls with creamy Tzatziki, a Mediterranean-inspired, healthy Protein Packed Bowls recipe that combines grilled chicken, crisp veggies, and tangy yogurt for a satisfying no-carb meal you’ll want to make again and again.

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I’m obsessed with these Greek Chicken Gyro Bowls. They hit that craveable spot where bright, savory, and simple all collide.

I load bowls with sliced boneless skinless chicken thighs and a cooling spoonful of plain Greek yogurt that somehow makes every bite feel like a cheat day. They’re totally Protein Packed Bowls and double as an easy Taziki Sauce Recipe Meals idea when I need something satisfying without fuss.

You might think it’s just another bowl but one bite will make you rethink leftovers, meal prep, and what dinner can be. Trust me, you wont be disappointed.

I cant wait for you to try it.

Ingredients

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Chicken thighs or breasts: high in protein, filling, trim fat for leaner, satisfying meals
Greek yogurt (tzatziki): creamy, lots of protein, probiotics help digestion, makes sauce tangy, cooling
Cucumber: watery, adds crunch and freshness, low calories, mild sweet note in tzatziki
Extra virgin olive oil: heart healthy fats, rich flavor, helps absorb fat soluble vitamins
Lemon juice: bright acidic tang, gives zip, vitamin C boost, cuts richness
Kalamata olives: salty, briny punch, adds healthy monounsaturated fats, bold Mediterranean flavor
Feta cheese: tangy, crumbly, provides calcium and protein, salty richness that complements veggies

Ingredient Quantities

1 1/2 pounds boneless skinless chicken thighs or breasts

3 tablespoons extra virgin olive oil

3 tablespoons fresh lemon juice

4 cloves garlic, minced

2 teaspoons dried oregano

1 teaspoon smoked paprika

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/4 teaspoon ground cumin (optional)

1 cup plain Greek yogurt, full fat or 2 percent

1 small English cucumber, grated

2 tablespoons extra virgin olive oil (for tzatziki)

1 tablespoon fresh lemon juice (for tzatziki)

2 garlic cloves, finely grated

1 tablespoon chopped fresh dill or 1 teaspoon dried dill

salt and freshly ground black pepper to taste

4 cups romaine lettuce or mixed greens

1 cup cherry tomatoes, halved

1/2 small red onion, thinly sliced

1/2 cup Kalamata olives, pitted

1/2 cup crumbled feta cheese

2 cups cauliflower rice or 1 cup cooked rice or quinoa (optional)

lemon wedges for serving

fresh parsley or extra dill for garnish

warm pita bread for serving, optional

How to Make this

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1. Mix the marinade: whisk 3 tablespoons extra virgin olive oil, 3 tablespoons fresh lemon juice, 4 minced garlic cloves, 2 teaspoons dried oregano, 1 teaspoon smoked paprika, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1/4 teaspoon ground cumin if using. Add 1 1/2 pounds boneless skinless chicken thighs or breasts, coat well and chill at least 30 minutes or up to overnight.

2. Prep the cucumber for tzatziki: grate 1 small English cucumber, squeeze out as much liquid as you can in a clean towel or paper towels so the sauce won’t get watery.

3. Make the tzatziki: stir the drained cucumber into 1 cup plain Greek yogurt with 2 tablespoons extra virgin olive oil, 1 tablespoon fresh lemon juice, 2 finely grated garlic cloves, 1 tablespoon chopped fresh dill or 1 teaspoon dried dill, salt and freshly ground black pepper to taste. If you want it thicker, drain the yogurt in a fine mesh or cheesecloth for 20 minutes first. Chill while you cook the chicken.

4. Preheat a grill or heavy skillet to medium-high and oil the grates or pan lightly. If using breasts, pound to even thickness so they cook evenly.

5. Cook the chicken: remove excess marinade, then grill or sear 5 to 8 minutes per side depending on thickness until the internal temp reads 165°F (75°C) and juices run clear. Let rest 5 minutes, then slice thinly against the grain.

6. Make the base: divide 4 cups romaine lettuce or mixed greens between bowls and add 2 cups cauliflower rice, or 1 cup cooked rice or quinoa per recipe if you want grains. If using cauliflower rice, sauté it 5 to 7 minutes with a little olive oil, salt and pepper until tender.

7. Prep toppings: halve 1 cup cherry tomatoes, thinly slice 1/2 small red onion, pit or leave whole 1/2 cup Kalamata olives, and crumble 1/2 cup feta cheese.

8. Assemble bowls: layer greens and rice, top with sliced chicken, tomatoes, red onion, olives and feta. Spoon a generous dollop of tzatziki over the top, squeeze a lemon wedge, and sprinkle chopped fresh parsley or extra dill for garnish.

9. Serve options and tips: warm pita on the side if you want gyro-style, or skip for low carb. For meal prep keep tzatziki in a separate container (it lasts about 3 days), store cooked chicken and grains up to 3 to 4 days, and keep the greens separate so they don’t get soggy. Use a thermometer so you don’t overcook the chicken, and always let it rest so it’s juicy.

Equipment Needed

1. Large mixing bowl, for the marinade and the yogurt sauce
2. Whisk
3. Measuring cups and measuring spoons
4. Box grater or microplane, to grate the cucumber and garlic
5. Fine mesh strainer or cheesecloth, to drain yogurt and squeezed cucumber
6. Cutting board and sharp chef’s knife
7. Grill or heavy skillet (cast iron works best)
8. Tongs and a spatula, for flipping and moving the chicken
9. Instant read meat thermometer, so you dont overcook the chicken

FAQ

Can I use chicken breasts instead of thighs? Yes — both work. Thighs stay juicier and forgive slight overcooking, breasts cook faster. Aim for an internal temp of 165°F (74°C), then let the meat rest 5 minutes before slicing.

How long should I marinate the chicken? At least 30 minutes for flavor, 2 to 6 hours is great, and up to 24 hours is fine. No time? Put the chicken in a zip bag with the marinade and smash it flat for 15 minutes to speed things up.

My tzatziki gets watery. How do I fix that? Salt the grated cucumber, let it sit 10 minutes, then squeeze out the liquid in a towel or cheesecloth. Use full fat Greek yogurt if you can, it makes a thicker sauce. Mix and chill so flavors settle.

How long do leftovers keep and how should I reheat them? Store components separately in airtight containers. Chicken and tzatziki last 3 to 4 days in the fridge. Reheat chicken gently in a skillet or oven at 350°F for 8 to 12 minutes. Tzatziki do not reheat, just spoon on cold.

Do I have to use rice? Any low carb options? Nope. Use the cauliflower rice for a low carb bowl, or 1 cup cooked rice or quinoa for a heartier bowl. Cauliflower rice cooks fast in a hot skillet with a little oil and salt, about 4 to 6 minutes.

Any quick shortcuts to make this faster? Use store rotisserie chicken or pre-cooked chicken, and buy ready-made tzatziki if you need it fast. Warm pita in a damp paper towel in the microwave for 20 to 30 seconds, or toast in a hot skillet for 30 to 60 seconds per side.

Greek Chicken Gyro Bowls With Tzatziki Sauce Recipe Substitutions and Variations

Chicken thighs or breasts: swap with boneless turkey cutlets, thinly sliced lamb shoulder for a more authentic gyro flavor, or firm tofu or tempeh marinated the same way for a vegetarian option.
Plain Greek yogurt (for tzatziki): use labneh or strained plain yogurt for the same thickness, sour cream thinned with a little lemon juice, or unsweetened plain dairy free yogurt (soy or coconut) for a vegan tzatziki.
English cucumber: substitute Persian or Kirby cucumbers, a regular slicing cucumber peeled and seeded, or grated zucchini that’s been squeezed dry if you don’t have cucumbers on hand.
Cauliflower rice or cooked rice/quinoa: try cooked quinoa, bulgur or farro for a chewy nutty bite, or quick couscous or orzo if you want a faster pasta style base.

Pro Tips

– Marinate smart: acid will start to “cook” the meat so if you plan to marinate overnight cut the lemon way down to about 1 tablespoon or add a little more oil, otherwise breasts can get mushy, and pull the chicken out 20 to 30 minutes before cooking so it hits the pan closer to room temp for even searing.

– Tzatziki cleanup trick: salt the grated cucumber and let it sweat 8 to 10 minutes, then squeeze with a clean towel until almost dry, and if you want an extra thick sauce drain the yogurt in cheesecloth for 15 to 20 minutes; a tiny splash of vinegar or extra lemon at the end brightens heavy batches.

– Don’t overcook the chicken: use an instant read thermometer, remove the meat when it hits about 160°F since carryover will bring it to 165°F, and always rest a few minutes then slice against the grain for max juiciness.

– Meal prep and reheating hacks: keep tzatziki and greens separate from the warm components so nothing gets soggy, reheat sliced chicken gently in a skillet with a drizzle of oil or in a low oven to avoid drying, and warm pita quickly on the pan so it stays soft not rubbery.

Greek Chicken Gyro Bowls With Tzatziki Sauce Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I can't wait to share my Greek Chicken Gyro Bowls with creamy Tzatziki, a Mediterranean-inspired, healthy Protein Packed Bowls recipe that combines grilled chicken, crisp veggies, and tangy yogurt for a satisfying no-carb meal you'll want to make again and again.

Servings

servings

Calories

684

kcal

Equipment: 1. Large mixing bowl, for the marinade and the yogurt sauce
2. Whisk
3. Measuring cups and measuring spoons
4. Box grater or microplane, to grate the cucumber and garlic
5. Fine mesh strainer or cheesecloth, to drain yogurt and squeezed cucumber
6. Cutting board and sharp chef’s knife
7. Grill or heavy skillet (cast iron works best)
8. Tongs and a spatula, for flipping and moving the chicken
9. Instant read meat thermometer, so you dont overcook the chicken

Ingredients

1 1/2 pounds boneless skinless chicken thighs or breasts
3 tablespoons extra virgin olive oil
3 tablespoons fresh lemon juice
4 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon smoked paprika
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon ground cumin (optional)
1 cup plain Greek yogurt, full fat or 2 percent
1 small English cucumber, grated
2 tablespoons extra virgin olive oil (for tzatziki)
1 tablespoon fresh lemon juice (for tzatziki)
2 garlic cloves, finely grated
1 tablespoon chopped fresh dill or 1 teaspoon dried dill
salt and freshly ground black pepper to taste
4 cups romaine lettuce or mixed greens
1 cup cherry tomatoes, halved
1/2 small red onion, thinly sliced
1/2 cup Kalamata olives, pitted
1/2 cup crumbled feta cheese
2 cups cauliflower rice or 1 cup cooked rice or quinoa (optional)
lemon wedges for serving
fresh parsley or extra dill for garnish
warm pita bread for serving, optional

Directions

Mix the marinade: whisk 3 tablespoons extra virgin olive oil, 3 tablespoons fresh lemon juice, 4 minced garlic cloves, 2 teaspoons dried oregano, 1 teaspoon smoked paprika, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1/4 teaspoon ground cumin if using. Add 1 1/2 pounds boneless skinless chicken thighs or breasts, coat well and chill at least 30 minutes or up to overnight.
Prep the cucumber for tzatziki: grate 1 small English cucumber, squeeze out as much liquid as you can in a clean towel or paper towels so the sauce won't get watery.
Make the tzatziki: stir the drained cucumber into 1 cup plain Greek yogurt with 2 tablespoons extra virgin olive oil, 1 tablespoon fresh lemon juice, 2 finely grated garlic cloves, 1 tablespoon chopped fresh dill or 1 teaspoon dried dill, salt and freshly ground black pepper to taste. If you want it thicker, drain the yogurt in a fine mesh or cheesecloth for 20 minutes first. Chill while you cook the chicken.
Preheat a grill or heavy skillet to medium-high and oil the grates or pan lightly. If using breasts, pound to even thickness so they cook evenly.
Cook the chicken: remove excess marinade, then grill or sear 5 to 8 minutes per side depending on thickness until the internal temp reads 165°F (75°C) and juices run clear. Let rest 5 minutes, then slice thinly against the grain.
Make the base: divide 4 cups romaine lettuce or mixed greens between bowls and add 2 cups cauliflower rice, or 1 cup cooked rice or quinoa per recipe if you want grains. If using cauliflower rice, sauté it 5 to 7 minutes with a little olive oil, salt and pepper until tender.
Prep toppings: halve 1 cup cherry tomatoes, thinly slice 1/2 small red onion, pit or leave whole 1/2 cup Kalamata olives, and crumble 1/2 cup feta cheese.
Assemble bowls: layer greens and rice, top with sliced chicken, tomatoes, red onion, olives and feta. Spoon a generous dollop of tzatziki over the top, squeeze a lemon wedge, and sprinkle chopped fresh parsley or extra dill for garnish.
Serve options and tips: warm pita on the side if you want gyro-style, or skip for low carb. For meal prep keep tzatziki in a separate container (it lasts about 3 days), store cooked chicken and grains up to 3 to 4 days, and keep the greens separate so they don’t get soggy. Use a thermometer so you don't overcook the chicken, and always let it rest so it's juicy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.