Flavorful Chicken Gyro Bowls with Tzatziki Sauce

Why You’ll Love This Recipe

I love this recipe because it’s packed with flavor and texture in every bite. The chicken is seasoned with aromatic herbs and spices, the tzatziki adds a cool, garlicky creaminess, and the veggies bring freshness and crunch. It’s a complete, balanced meal that feels like something I’d order at a restaurant, but I can easily make it at home. Plus, I can prep the components ahead for easy lunches or dinners all week.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken:

• Boneless, skinless chicken thighs or breasts

• Olive oil

• Lemon juice

• Garlic, minced

• Dried oregano

• Ground cumin

• Paprika

• Salt and black pepper

For the tzatziki sauce:

• Greek yogurt

• Cucumber, grated and drained

• Garlic, minced

• Lemon juice

• Fresh dill or dried dill

• Salt and black pepper

For the bowls:

• Cooked rice, quinoa, or pita bread

• Cherry tomatoes, halved

• Cucumber, sliced

• Red onion, thinly sliced

• Lettuce or mixed greens

• Crumbled feta cheese (optional)

Directions

1. I start by marinating the chicken in olive oil, lemon juice, garlic, and spices for at least 30 minutes—or overnight for maximum flavor.

2. While the chicken marinates, I make the tzatziki sauce by combining Greek yogurt, grated cucumber, garlic, lemon juice, dill, salt, and pepper. I chill it in the fridge to let the flavors meld.

3. I cook the chicken in a hot skillet or grill pan until golden and cooked through, then let it rest before slicing.

4. I assemble the bowls by layering rice or pita with greens, tomatoes, cucumbers, onions, and sliced chicken.

5. I spoon the tzatziki on top and sprinkle with feta if I’m using it.

Servings and timing

This recipe serves 4 and takes about 40 minutes total—10 minutes to prep, 30 minutes to marinate and cook.

Variations

Sometimes I use lamb or beef instead of chicken for a more traditional gyro flavor. For a vegetarian version, I use grilled halloumi or chickpeas. I also switch up the grain base with couscous, farro, or cauliflower rice depending on what I’m in the mood for. Adding olives or a drizzle of tahini adds even more Mediterranean flair.

Storage/reheating

I store the chicken, veggies, grain, and tzatziki separately in the fridge for up to 4 days. When I’m ready to eat, I reheat the chicken and grain, then assemble everything fresh. The tzatziki lasts about 3–4 days and is best kept in an airtight container to stay fresh and thick.

FAQs

Can I make the chicken ahead of time?

Yes, I cook the chicken in advance and store it in the fridge. It reheats well and still tastes great.

Is this dish gluten-free?

It is if I use rice or gluten-free pita. I always double-check seasonings and sauces just to be sure.

Can I use store-bought tzatziki?

Yes, I sometimes use a high-quality store-bought tzatziki when I’m short on time, though homemade always tastes fresher.

What’s the best cut of chicken to use?

I prefer boneless thighs for the juiciness, but breasts work just as well if I want something leaner.

Can I meal prep these bowls?

Absolutely. I prep everything ahead and store it in separate containers or assemble ready-to-go bowls for lunch during the week.

Conclusion

These Flavorful Chicken Gyro Bowls with Tzatziki Sauce are one of my favorite meals to make when I want something hearty, colorful, and full of fresh, vibrant flavors. They’re easy to prepare, great for meal prep, and endlessly customizable. Every bite feels like a little escape to the Mediterranean.