These Flavorful Chicken Gyro Bowls with Tzatziki Sauce bring together the best of Mediterranean-inspired flavors in a convenient, healthy, and colorful format. I combine tender marinated chicken, crisp vegetables, and a creamy homemade tzatziki sauce over a base of grains or greens to create a bowl that’s both nourishing and deeply satisfying.
Why You’ll Love This Recipe
I love how versatile and customizable these chicken gyro bowls are. Whether I’m meal-prepping for the week or whipping up a quick dinner, this recipe delivers every time. The chicken is juicy and seasoned perfectly, the fresh vegetables add crunch and vibrancy, and the cool tzatziki sauce ties everything together.
These bowls are packed with balanced nutrients—protein from the chicken, fiber and antioxidants from the veggies, and gut-friendly probiotics from the yogurt-based sauce. They’re perfect for anyone who wants a wholesome, flavor-packed meal without spending hours in the kitchen.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 lb boneless, skinless chicken thighs or breasts
2 tablespoons olive oil
2 teaspoons dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1 cup cooked rice, quinoa, or your favorite grain (optional)
1 cup cherry tomatoes, halved
1 cucumber, diced
1/2 red onion, thinly sliced
1/4 cup fresh parsley, chopped (for garnish)
For the Tzatziki Sauce:
1 cup Greek yogurt
1/2 cucumber, grated and excess moisture squeezed out
2 cloves garlic, minced
1 tablespoon fresh dill or mint (optional)
1 tablespoon lemon juice
Salt and pepper to taste
Directions
I start by marinating the chicken. I mix olive oil, oregano, garlic powder, onion powder, salt, and pepper in a bowl, then add the chicken and coat it well. I let it sit for at least 30 minutes (or up to 4 hours in the fridge for deeper flavor).
While the chicken marinates, I prepare the tzatziki. I combine Greek yogurt, grated cucumber, garlic, lemon juice, dill, salt, and pepper. After mixing, I refrigerate it to let the flavors meld.
Once marinated, I heat a grill or skillet over medium-high and cook the chicken for about 6–8 minutes per side, until it reaches 165°F (75°C). I let it rest a few minutes before slicing.
While the chicken rests, I assemble the bowls. I start with a base of rice or quinoa (or skip it), then layer on the sliced chicken, cherry tomatoes, cucumber, and red onion.
I drizzle on the tzatziki and top everything with chopped parsley before serving.
I sometimes swap the chicken for lamb or grilled shrimp for a different twist.
For a vegetarian version, I use grilled tofu or chickpeas seasoned the same way.
Instead of rice or quinoa, I use cauliflower rice for a low-carb option.
I love adding crumbled feta, kalamata olives, or a handful of baby spinach for extra flavor.
I occasionally wrap everything in a warm pita instead of serving it in a bowl.
Storage/Reheating
I store leftover chicken and vegetables in separate airtight containers in the fridge for up to 4 days. I keep the tzatziki in its own container to avoid sogginess.
To reheat, I warm the chicken in a skillet or microwave until heated through. I don’t reheat the tzatziki; I just add it cold when serving.
If I’m freezing the chicken, I do it before assembling the bowls. Once thawed, it reheats beautifully.
FAQs
How long can I marinate the chicken?
I usually marinate the chicken for 30 minutes, but for stronger flavor, I let it sit for up to 4 hours in the fridge. I try not to go over that, especially if I’m using lemon juice or vinegar, to avoid making the chicken mushy.
Can I make this dish ahead of time?
Yes, I often prepare everything in advance for easy meal prep. I just keep the components stored separately and assemble them when I’m ready to eat.
What can I use instead of Greek yogurt for tzatziki?
If I’m avoiding dairy, I use a plant-based yogurt alternative. Coconut yogurt works, but I choose an unsweetened, plain version to keep the flavor balanced.
Is it better to grill or pan-cook the chicken?
Both work great, but I prefer grilling for the smoky flavor it adds. When I’m short on time or cooking indoors, I use a hot skillet or grill pan.
Can I use store-bought tzatziki?
I can, but I prefer making my own because it’s fresher and I can control the ingredients. Store-bought versions can be convenient though, especially when I’m in a rush.
Conclusion
These Flavorful Chicken Gyro Bowls with Tzatziki Sauce are a staple in my kitchen for good reason. They’re fresh, hearty, and packed with Mediterranean goodness in every bite. Whether I’m meal-prepping or making dinner for guests, this recipe never disappoints. I love how easy it is to adapt and how well it fits into a balanced lifestyle.
These Flavorful Chicken Gyro Bowls with Tzatziki Sauce are a fresh, Mediterranean-inspired meal featuring marinated grilled chicken, crisp veggies, and a creamy homemade tzatziki. Served over grains or greens, they’re perfect for meal prep or a quick, wholesome dinner.
Ingredients
1 lb boneless, skinless chicken thighs or breasts
2 tablespoons olive oil
2 teaspoons dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1 cup cooked rice, quinoa, or other grain (optional)
1 cup cherry tomatoes, halved
1 cucumber, diced
1/2 red onion, thinly sliced
1/4 cup fresh parsley, chopped (for garnish)
For the Tzatziki Sauce:
1 cup Greek yogurt
1/2 cucumber, grated and moisture squeezed out
2 cloves garlic, minced
1 tablespoon lemon juice
1 tablespoon fresh dill or mint (optional)
Salt and pepper to taste
Instructions
In a bowl, mix olive oil, oregano, garlic powder, onion powder, salt, and pepper. Add chicken and coat well. Marinate for at least 30 minutes or up to 4 hours in the fridge.
While marinating, make the tzatziki by combining Greek yogurt, grated cucumber, garlic, lemon juice, dill (if using), salt, and pepper. Refrigerate to blend flavors.
Heat a grill or skillet over medium-high. Cook chicken 6–8 minutes per side until internal temperature reaches 165°F (75°C). Let rest before slicing.
To assemble, layer rice or quinoa in bowls (if using), then top with sliced chicken, tomatoes, cucumber, and red onion.
Drizzle with tzatziki sauce and garnish with fresh parsley. Serve immediately.
Notes
Use cauliflower rice for a low-carb version.
Swap chicken for grilled shrimp, lamb, tofu, or chickpeas.
Add extras like feta, olives, or spinach for more flavor.
Wrap ingredients in pita instead of serving as a bowl.
Store components separately for best freshness and texture.
