Greek Chicken Gyro Bowls

Servings 2


  • 1 cup Cherry Tomatoes halved
  • ½ Red Onion diced
  • 1 small Cucumber diced
  • 1 small container Feta Cheese
  • ½ cup Kalamata Olives sliced
  • Cooked White Rice or Brown Rice about 2 cups cooked
  • Fresh Dill & Fresh Flat Leaf or Italian Parsley

Chicken Marinade

  • ¼ cup Plain Greek Yogurt whole milk or 2% is best
  • 2 tbsp. Lemon Juice
  • 2 cloves Garlic minced
  • 1 tbsp. Dried Parsley
  • 1 tbsp. Olive Oil
  • 1 ½ tsp. Dried Oregano
  • ½ tsp. Paprika
  • ½ tsp. Ground Cumin
  • ½ tsp. Ground Coriander
  • Salt & Pepper to taste
  • 1 lb. Thin Sliced Chicken Breast cut into small chunks

Tzatziki Sauce

  • 1 cup Shredded Cucumber squeezed to get out the excess water
  • 1 ½ cups Plain Greek Yogurt whole milk or 2% is best!
  • 2 tbsp. Lemon Juice
  • 1 tbsp. Fresh Dill chopped
  • ½ tsp. Minced Garlic
  • Salt & Pepper to taste


  • Prepare chicken marinade by whisking all marinade ingredients together in a bowl (except for the diced chicken). Put the diced chicken breast in an air tight zip-tight bag and pour marinade over chicken. Marinate in the refrigerator anywhere from 1 hour to 8 hrs.
  • Prepare the tzatziki sauce by combining the sauce ingredients in a small bowl. Set aside.
  • Prepare your diced cucumbers, diced red onion, sliced olives and halved tomatoes. Cook rice if needed according to package instructions.
  • In a medium skillet, add a little bit of olive oil and sauté the marinated chicken until cooked through.
  • Build your bowl. Add the rice, cooked chicken, diced cucumbers, diced onion, tomatoes, olives and feta cheese. Top with the tzatziki sauce, fresh chopped dill and parsley.