Greek Chicken Gyro Bowls

These Greek Chicken Gyro Bowls bring together all the flavors of a classic gyro in a convenient and healthy bowl form. Packed with juicy, spiced chicken, creamy tzatziki sauce, fresh vegetables, tangy pickled onions, and crumbly feta, this recipe is perfect for a delicious weeknight dinner or meal prep that keeps well throughout the week. You get all the satisfying textures and bold Mediterranean flavors in each bite without the hassle of assembling a sandwich or wrap.

I first made this recipe on a busy weeknight when I wanted something flavorful but fuss-free. Now it’s a staple in my family’s rotation because it is both healthy and irresistibly tasty.

Ingredients

• Chicken breast: cubed for quick even cooking, key to tender and juicy meat, finishes under 30 minutes
• Olive oil: helps the spices stick and ensures the chicken roasts perfectly without drying out
• Paprika, garlic powder, onion powder, oregano: provide classic gyro seasoning and depth of flavor, choose high quality, fresh spices for best taste
• Tzatziki: adds a cool creamy tang, use homemade or store-bought to save time
• Romaine lettuce: finely shredded, holds up well under the other ingredients preventing sogginess
• Cherry tomatoes: offer sweet bursts balancing the savory and tangy flavors
• Persian cucumbers: with their thin skin and slight sweetness add fresh crunch
• Feta cheese: crumbled from a block to get creamy texture and better flavor
• Brown rice: adds a nutty flavor and fiber, swap for cauliflower rice for a low carb option
• Red onions: thinly sliced and quick-pickled for mild acidity and tender texture
• Fresh mint: chopped finely adds brightness, parsley or oregano also work well as substitutes

Instructions

Sauté the Aromatics:

Heat olive oil in a large skillet over medium heat. Add the cubed chicken seasoned with paprika garlic powder onion powder oregano salt and pepper. Cook stirring occasionally for about 8 minutes until chicken starts to brown evenly. This step locks in flavor and color.

Roast the Chicken:

Transfer the chicken to a preheated oven at 400 degrees Fahrenheit. Roast for about 15 minutes until cooked through. This ensures juicy tender pieces without drying out.

Prepare the Pickled Onions:

While chicken cooks slice red onions paper thin and place in a bowl. Cover with a mixture of red wine vinegar sugar and salt and let sit for at least 15 minutes. This quick pickle softens the onions and adds a subtle acidity.

Cook the Rice:

Bring water to boil and add brown rice. Cover and simmer on low heat for 30 to 40 minutes until soft and fluffy. Cauliflower rice can be sautéed quickly in a pan instead if preferred.

Assemble the Bowl:

Divide the cooked rice evenly among serving bowls. Top with shredded lettuce, roasted chicken, cherry tomatoes, Persian cucumber slices, crumbled feta, a generous dollop of tzatziki, pickled onions, and fresh chopped mint. Mix everything slightly if desired before eating to combine the flavors.

I love the pickled onions because they add such a nice zing that elevates the whole bowl. The first time I made this recipe I omitted them and the dish felt incomplete. Adding the onions brought the flavors up a notch and made it a family favorite instantly.

Storage Tips

Store the components separately to maintain freshness. Keep chicken, rice, pickled onions, and veggies in airtight containers in the fridge for up to three days. Reheat the chicken and rice in a skillet or microwave before assembling.

Ingredient Substitutions

Chicken thighs can be used instead of breasts, cut into larger pieces to prevent overcooking. Swap brown rice for white rice or cauliflower rice to fit your dietary needs. Use dairy free tzatziki to make this recipe Whole30 or Paleo compliant.

Serving Suggestions

Serve these bowls with warm pita bread or alongside a Greek salad for a fuller meal. A squeeze of fresh lemon juice and a sprinkle of kalamata olives add extra authenticity and flavor.

These gyro bowls are ideal for weeknight dinners and meal prep, delivering big Mediterranean flavor with minimal fuss. The pickled onions are the small detail that makes the whole dish sing.

Common Questions About the Recipe

→ What type of chicken is best for this dish?

Boneless, skinless chicken breasts are preferred for even cooking, but thighs can be used if cut into larger pieces to avoid drying out.

→ Can I use store-bought tzatziki for this bowl?

Yes, store-bought tzatziki works well as a creamy, tangy dressing, and dairy-free versions are available for alternative diets.

→ How long do the pickled onions last?

Pickled onions keep for 3-5 days in an airtight container in the fridge, adding a flavorful kick to various meals.

→ Is this chicken bowl suitable for paleo or Whole30 diets?

Yes, by using dairy-free tzatziki, swapping rice with cauliflower rice or skipping it, and omitting feta, it fits paleo and Whole30 guidelines.

→ Can this bowl be prepared ahead of time?

Components can be prepped separately and stored in the fridge for up to 3 days; assemble just before serving for best freshness.

→ What vegetables complement this chicken bowl?

Fresh cucumbers, cherry tomatoes, shredded lettuce, and pickled red onions add texture and bright flavors to the dish.