Greek Chicken Gyro Bowls with Lemon Garlic Sauce

Greek Chicken Gyro Bowls with Lemon Garlic Sauce

Fresh, hearty, and bursting with classic Mediterranean flavor

Greek Chicken Gyro Bowls are a delicious deconstructed version of the beloved street-food gyro, served in a wholesome bowl instead of wrapped in pita. Juicy, marinated chicken is paired with fluffy rice, crisp vegetables, and a creamy lemon garlic sauce that ties everything together. This dish is balanced, protein-packed, and full of vibrant Mediterranean flavors, making it ideal for both weeknight meals and entertaining.

Ingredients

Greek Chicken Marinade

• 1½ lb (680 g) boneless, skinless chicken thighs or breasts
• 3 tbsp olive oil
• Juice of 1 lemon
• 4 garlic cloves, minced
• 1½ tsp dried oregano
• 1 tsp paprika
• ½ tsp ground cumin
• ½ tsp salt
• ½ tsp black pepper

Lemon Garlic Sauce

• 1 cup Greek yogurt
• 2 tbsp fresh lemon juice
• 1 tbsp olive oil
• 2 garlic cloves, finely grated
• 1 tbsp fresh dill or parsley, chopped
• Salt to taste

Bowl Components

• 3 cups cooked basmati or jasmine rice (or lemon rice)
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, sliced
• ½ red onion, thinly sliced
• ½ cup crumbled feta cheese
• Kalamata olives (optional)
• Fresh parsley for garnish

Instructions

1. Marinate the chicken
   In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, paprika, cumin, salt, and black pepper. Add the chicken and toss to coat thoroughly. Cover and marinate for at least 30 minutes, or up to 12 hours in the refrigerator for deeper flavor.
2. Prepare the lemon garlic sauce
   In a small bowl, combine Greek yogurt, lemon juice, olive oil, grated garlic, and chopped herbs. Mix until smooth and creamy. Taste and season with salt as needed. Refrigerate until ready to serve to allow the flavors to meld.
3. Cook the chicken
   Heat a grill pan, skillet, or outdoor grill over medium-high heat. Cook the marinated chicken for 5–6 minutes per side until golden brown and fully cooked through. Let the chicken rest for 5 minutes, then slice into strips.
4. Prepare the bowl base
   While the chicken rests, prepare your rice if not already cooked. Fluff with a fork and, if desired, season lightly with salt and a drizzle of olive oil or lemon juice.
5. Assemble the bowls
   Divide the rice evenly among serving bowls. Arrange sliced chicken on top, followed by tomatoes, cucumber, red onion, olives, and feta cheese.
6. Finish and serve
   Drizzle generously with lemon garlic sauce and garnish with fresh parsley. Serve immediately while warm, or enjoy slightly chilled for a refreshing twist.

Tips & Variations

• Swap rice for quinoa or cauliflower rice for a lighter option.
• Add roasted potatoes for a traditional gyro-inspired bowl.
• Make it dairy-free by using coconut yogurt for the sauce.
• These bowls store well for up to 3 days, making them great for meal prep.

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4
Calories: ~450–500 kcal per serving