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Delicious Greek Chicken Gyro Bowl with lemon rice and tzatziki sauce

Easy Flavor-Packed Greek Chicken Bowl

A delicious and quick meal featuring marinated chicken, fresh veggies, and homemade tzatziki, perfect for busy weeknights.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: Greek, Mediterranean
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Marinated Chicken
  • 1.5 lbs boneless, skinless chicken thighs
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 0.5 teaspoon ground cumin (optional)
  • Salt and freshly ground black pepper, to taste
For the Tzatziki
  • 1 cup Greek yogurt, full-fat preferred
  • 0.5 cucumber, peeled, seeded, and grated
  • 1-2 cloves garlic, finely minced
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon fresh lemon juice
  • Salt and pepper to taste
For Assembly
  • 2 cups cooked brown rice or quinoa
  • 1 cup cherry tomatoes, halved
  • 0.5 medium red onion, thinly sliced
  • 1 cup cucumber slices
  • 0.5 cup Kalamata olives, pitted and sliced (optional)
  • Feta cheese crumbles (or dairy-free feta if needed)
  • Fresh parsley or oregano for garnish

Method
 

Marinate the Chicken
  1. In a large bowl, combine olive oil, lemon juice, minced garlic, oregano, cumin (if using), salt, and pepper.
  2. Add the chicken thighs and toss to coat. Cover and refrigerate for at least 20 minutes, preferably 1 hour.
Prepare the Tzatziki
  1. Grate the peeled and seeded cucumber and squeeze out excess moisture.
  2. In a medium bowl, mix Greek yogurt, grated cucumber, minced garlic, chopped dill, lemon juice, salt, and pepper.
  3. Refrigerate until serving.
Cook the Chicken
  1. Cook brown rice or quinoa according to package instructions.
  2. Heat a non-stick skillet or grill pan over medium-high heat.
  3. Cook the marinated chicken thighs for 5-6 minutes per side until the internal temperature reaches 165°F (74°C) and the chicken is browned. Avoid overcrowding; cook in batches if needed.
Assemble Bowls
  1. Slice cherry tomatoes, cucumber, red onion, and olives.
  2. Prepare feta cheese and fresh herbs for garnish.
  3. Assemble bowls by layering cooked rice or quinoa, sliced chicken, fresh veggies, olives, and a dollop of tzatziki.
  4. Sprinkle with feta and herbs. Optionally drizzle with olive oil or fresh lemon juice.

Notes

These bowls are great for lunch or dinner and can be customized with your favorite toppings. For leftovers, store components separately in airtight containers. The chicken and tzatziki will be good for about 3 days.