Description
These High-Protein Chicken Gyro Bowls combine juicy Greek-inspired chicken, fluffy orzo or brown rice, crisp vegetables, Kalamata olives, feta, and creamy homemade tzatziki. Fresh, filling, and packed with Mediterranean flavor, they’re an easy weeknight dinner that comes together in about 20 minutes.
Ingredients
Scale
For the Chicken
- 1 lb boneless, skinless chicken breasts, diced
- 2 tablespoons plain Greek yogurt
- 2 tablespoons fresh flat-leaf parsley, chopped
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- Juice of 1/2 fresh lemon
- 2 teaspoons dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground cumin
- Salt and pepper, to taste
For the Homemade Tzatziki
- 1/2 cup plain Greek yogurt
- 1/3 cup finely grated cucumber, squeezed well
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh dill or parsley
- 1 small garlic clove, minced
- 1 teaspoon olive oil
- Salt and pepper, to taste
For the Bowls
- 2 cups cooked orzo or brown rice
- 1 cup diced cucumber
- 1/2 cup halved cherry tomatoes
- 1/4 cup thinly sliced red onion
- 1/4 cup Kalamata olives
- 1/4 cup crumbled feta cheese
- Fresh lemon wedges, for serving
Instructions
- In a medium bowl, combine the Greek yogurt, olive oil, garlic, lemon juice, parsley, oregano, paprika, thyme, cumin, salt, and pepper.
- Add the diced chicken and toss until evenly coated. Cook immediately or cover and marinate for 30 minutes or up to overnight in the refrigerator for deeper flavor.
- Make the tzatziki by combining Greek yogurt, grated and well-squeezed cucumber, lemon juice, dill or parsley, garlic, olive oil, salt, and pepper. Stir until creamy and refrigerate until ready to serve.
- Heat a large non-stick skillet over medium-high heat. Add the chicken in a single layer and cook for 8–10 minutes, stirring occasionally, until browned and cooked through. Chicken should reach an internal temperature of 165°F.
- Divide the cooked orzo or brown rice evenly among four bowls.
- Top each bowl with chicken, cucumber, cherry tomatoes, red onion, Kalamata olives, and crumbled feta.
- Spoon the homemade tzatziki over the bowls or serve it on the side. Finish with fresh lemon wedges and serve immediately.
Notes
- Squeeze as much moisture as possible from the grated cucumber to keep the tzatziki thick and creamy.
- Cut the chicken into similar-sized pieces so it cooks evenly.
- Avoid overcrowding the skillet. Cook the chicken in batches if necessary for better browning.
- The chicken can be cooked immediately, but marinating it for 30 minutes or overnight adds more flavor.
- Brown rice makes a hearty base, while orzo gives the bowls a softer, pasta-like texture.
- For meal prep, store the chicken and grain separately from the vegetables and tzatziki. Add the cold toppings after reheating.
- Always cook chicken to a safe internal temperature of 165°F.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Greek-Inspired / Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: ~500 kcal
- Sugar: ~6 g
- Sodium: ~650 mg
- Fat: ~18 g
- Saturated Fat: ~5 g
- Unsaturated Fat: ~11 g
- Trans Fat: 0 g
- Carbohydrates: ~47 g
- Fiber: ~4 g
- Protein: ~38 g
- Cholesterol: ~95 mg