Description
These Greek Chicken Gyro Bowls feature juicy, marinated chicken thighs grilled to perfection and served over a bed of rice or quinoa, topped with fresh vegetables and a zesty dill lemon garlic sauce. This meal prep-friendly recipe is bursting with Mediterranean flavors and perfect for a quick, healthy lunch or dinner.
Ingredients
Scale
For the Chicken Marinade
- 1½ lb (680 g) boneless skinless chicken thighs or breasts
- 3 tbsp olive oil
- Zest and juice of 1 large lemon
- 3 cloves garlic, minced
- 1½ tsp dried oregano
- 1 tsp paprika
- ½ tsp cumin
- ¾ tsp salt
- ½ tsp black pepper
For the Dill Lemon Garlic Sauce
- ¾ cup Greek yogurt
- 1 tbsp olive oil
- 2 tbsp fresh lemon juice
- 2 cloves garlic, minced
- 2 tbsp fresh dill, chopped
- Salt and black pepper to taste
For the Bowl
- 2 cups cooked rice, quinoa, or cauliflower rice
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ¼ cup thinly sliced red onion
- Kalamata olives (optional)
- Fresh parsley or dill for garnish
Instructions
- Marinate the Chicken: In a bowl, combine olive oil, lemon zest and juice, minced garlic, dried oregano, paprika, cumin, salt, and black pepper. Toss the chicken thighs or breasts in the marinade, ensuring they are well coated. Let them marinate for at least 30 minutes or up to 8 hours for deeper flavor penetration.
- Cook the Chicken: Heat a grill pan or skillet over medium-high heat. Place the marinated chicken on the pan and cook for 5 to 7 minutes on each side until the chicken is golden brown and fully cooked through. Remove from heat and let the chicken rest for 5 minutes before slicing thinly to retain juices and enhance tenderness.
- Prepare the Sauce: In a bowl, whisk together Greek yogurt, olive oil, fresh lemon juice, minced garlic, chopped fresh dill, and season with salt and black pepper until the sauce is smooth and creamy, with a fresh and tangy flavor.
- Assemble the Bowls: Divide the cooked rice, quinoa, or cauliflower rice evenly into serving bowls. Top each bowl with the sliced chicken, halved cherry tomatoes, diced cucumber, thinly sliced red onion, and Kalamata olives if using.
- Add the Sauce and Garnish: Drizzle the dill lemon garlic sauce generously over the assembled bowls. Garnish with fresh parsley or dill to add a bright herbal note and attractive presentation.
- Serve and Enjoy: Serve the Greek Chicken Gyro Bowls immediately for the best flavor and texture. These bowls are great for meal prep and can be refrigerated for up to 3 days.
Notes
- Marinate the chicken longer (up to 8 hours) for enhanced flavor and tenderness.
- Use cauliflower rice for a low-carb option.
- Olives are optional but add a nice salty bite to the dish.
- Leftovers store well in the fridge for up to 3 days; sauce can be kept separately to prevent sogginess.
- To make it spicier, add a pinch of crushed red pepper flakes to the marinade or sauce.
