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A top-down professional food photograph of a Greek chicken gyro bowl in a white bowl, showcasing sections of grilled chicken, diced tomatoes, red onion, olives, and feta.

The Ultimate Greek Chicken Gyro Bowls (Meal-Prep Friendly!)

These Greek Chicken Gyro Bowls feature juicy, marinated grilled chicken, fluffy rice, fresh toppings like tomatoes and feta, and a creamy homemade tzatziki. A healthy, flavorful, and perfect meal-prep dinner solution inspired by Mediterranean classics.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner, Lunch, Main Course
Cuisine: Greek, Mediterranean
Calories: 675
Ingredients Equipment Method Notes

Ingredients
  

For the Juicy Greek Chicken
  • 1.5 lbs Boneless, Skinless Chicken Thighs approx 680g
  • 0.25 cup Olive Oil 60ml
  • 0.25 cup Fresh Lemon Juice 60ml
  • 3 cloves Garlic, minced
  • 2 tsp Dried Oregano
  • 1 tsp Salt
  • 0.5 tsp Black Pepper
For the Creamy Tzatziki Sauce
  • 1 cup Plain Greek Yogurt 240g
  • 0.5 medium Cucumber, grated and squeezed dry
  • 1 tbsp Fresh Lemon Juice 15ml
  • 1 tbsp Fresh Dill, chopped plus more for garnish
  • 1 clove Garlic, minced
  • 1 tbsp Olive Oil 15ml
  • Paprika for garnish
For Bowl Assembly
  • 2 cups Long-Grain White Rice, cooked 370g
  • 1 cup Cherry Tomatoes, diced 150g
  • 0.5 Red Onion, thinly sliced
  • 0.5 cup Kalamata Olives, pitted 75g
  • 0.5 cup Feta Cheese, crumbled 75g
  • 4 wedges Pita Bread, warmed

Equipment

  • 1 Grill Pan or Outdoor Grill
  • 3 Mixing bowls
  • 1 Sharp knife

Method
 

  1. In a medium bowl, whisk together 1/4 cup olive oil, 1/4 cup lemon juice, 3 minced garlic cloves, dried oregano, salt, and pepper. Add the chicken thighs and toss to coat. Cover and refrigerate for at least 30 minutes or up to 4 hours.
  2. While the chicken marinates, grate the cucumber and squeeze out as much liquid as possible. In a separate bowl, combine the squeezed cucumber, Greek yogurt, 1 tbsp of lemon juice, fresh dill, and 1 minced garlic clove. Stir in 1 tbsp olive oil and season with a pinch of salt. Chill for at least 20 minutes.
  3. Heat a grill or grill pan over medium-high heat. Cook the marinated chicken for 6-8 minutes per side, until cooked through with an internal temperature of 165°F (74°C) and slight char marks. Let it rest for 5 minutes before slicing.
  4. Divide the cooked rice among four bowls. Arrange the sliced chicken, diced tomatoes, sliced red onions, kalamata olives, and crumbled feta in separate sections. Top with a dollop of tzatziki, garnish with extra dill and a sprinkle of paprika. Serve with a wedge of warm pita bread.

Notes

Don't Skip the Marinade Time: Giving the chicken at least 30 minutes in the marinade is crucial for flavor.
Squeeze That Cucumber: Squeezing all the excess moisture from the grated cucumber is the single most important step for a thick, creamy sauce.
Let the Chicken Rest: Always let your cooked chicken rest for a few minutes before slicing to ensure every bite is moist and tender.
Toast Your Pitas: Warm your pita bread in a dry pan or toaster oven to make it soft and pliable.