Homemade Chicken Gyro Bowl

A chicken gyro bowl is among the easiest meals you can make. The marinated chicken and the flavors of the diced cucumbers and Kalamata olives are enhanced with the homemade tzatziki sauce for a fresh, gluten free and customizable meal. Clocking in at 10 minutes to cook the chicken plus assembly, it’s a super fast recipe as well. Gyro bowls are the perfect option for a family meal and just as good to meal prep yourself to a tasty week ahead.

  • Author: bailey
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 minutes
  • Yield: 4-6 1x
  • Category: chicken
  • Method: stovetop
  • Cuisine: American (greek inspired)


For the chicken:

  • 1-pound boneless chicken breasts, diced into bite size pieces
  • 4 tablespoons Greek yogurt
  • 2 tablespoons chopped flat parsley
  • 1 tablespoon olive oil or avocado oil
  • 1 tablespoon minced garlic
  • Juice of 1 lemon (about 2 tablespoons lemon juice)
  • 2 teaspoons dried oregano
  • 1 teaspoon paprika
  • 1/2 teaspoon thyme
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

For the Gyro bowls:

  • Diced cucumber
  • Kalamata or black olives
  • Quartered cherry tomatoes
  • Crumbled feta cheese
  • Diced red onion
  • Cooked orzo or brown rice
  • Parsley and/or dill
  • Lemon wedges
  • Tzatziki sauce (my easy homemade tzatziki sauce recipe or your choice brand)
  • Optional: pita bread or pita crackers


  1. Add all of the ingredients for the chicken, except for the diced chicken, into a large bowl. Stir to mix the Greek yogurt with the spices and other marinade ingredients until combined
  2. Add the diced chicken into the bowl and toss to coat well. Let marinate for at least 30 minutes, or overnight
  3. While the chicken is marinating, make the tzatziki sauce. Add all tzatziki ingredients into a bowl and stir to combine. Taste and adjust seasoning as needed. Refrigerate until serving
  4. Add 1 to 2 tablespoons of oil to a large skillet over medium-high heat. Once hot, place the chicken into the skillet without overcrowding. Cook for 4-5 minutes, or until browned on one side, flip and cook for an additional 3-4 minutes until all chicken pieces are cooked through. Remove from the skillet. Discard any excess marinade
  5. Make your bowls by filling with orzo or rice, chicken, vegetables, olives, cheese and sauce


  • You can also use chickpeas or romaine in place of orzo or rice for the base.

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