Name: Greek Chicken Gyro Bowls
Prep time: 30 min
Cook time: 30 min
Total time: 1 min
Ingredients: 2 boneless, skinless chicken breasts; 2 tablespoons olive oil; 2 tablespoons Greek yogurt; 1 tablespoon lemon juice; 2 teaspoons dried oregano; 1 teaspoon garlic powder; Salt and pepper to taste; 1 cup cooked quinoa or brown rice; 1 cup cherry tomatoes, halved; 1 cucumber, diced; 1/2 red onion, thinly sliced; 1/2 cup feta cheese, crumbled; Fresh parsley, for garnish; Pita bread, cut into wedges (optional, for serving)

Craving a fresh, flavorful meal that transports you straight to the Mediterranean? My Greek Chicken Gyro Bowls are the perfect solution!

These bowls combine tender, juicy grilled chicken marinated in classic Greek spices with wholesome quinoa, crisp veggies, and creamy feta cheese.

They’re easy to make, healthy, and packed with vibrant flavors that will satisfy your taste buds and keep you coming back for more.

Ingredients List

For this recipe, I use simple, fresh ingredients that you can find at any grocery store:

2 boneless, skinless chicken breasts
2 tablespoons olive oil

2 tablespoons Greek yogurt
1 tablespoon lemon juice
2 teaspoons dried oregano

1 teaspoon garlic powder
Salt and pepper to taste
1 cup cooked quinoa or brown rice

1 cup cherry tomatoes, halved
1 cucumber, diced
1/2 red onion, thinly sliced

1/2 cup feta cheese, crumbled
Fresh parsley, for garnish
Pita bread, cut into wedges (optional, for serving)

Using Greek yogurt in the marinade keeps the chicken extra tender and juicy, while the oregano and lemon juice give it that authentic Mediterranean flavor. The mix of fresh veggies and hearty quinoa adds a satisfying crunch and a boost of nutrients, making this bowl a balanced meal you can feel good about.

Required Kitchen Tools and Equipment

To make these Greek Chicken Gyro Bowls smoothly and efficiently, having the right kitchen tools is a game-changer. Here’s what I use every time:

Mixing Bowls — For marinating the chicken and tossing veggies.

Measuring Spoons and Cups — To ensure accurate ingredient amounts, especially for herbs and spices.
Grill Pan or Skillet — A grill pan gives those beautiful sear marks and smoky flavor, but a regular skillet works perfectly too.
Tongs — For flipping the chicken safely while cooking.

Sharp Knife and Cutting Board — To slice the chicken thinly and prep fresh vegetables.
Cooking Thermometer (optional but recommended) — To check that the chicken reaches the safe internal temperature of 165°F (75°C).
Serving Bowls — For assembling and presenting the gyro bowls.

Spoon or Fork — For scooping cooked grains and mixing ingredients.

Having these tools ready will make the cooking process quicker and keep everything organized, so you can enjoy your meal without hassle!

How to Marinate and Cook the Chicken

The key to flavorful Greek Chicken Gyro Bowls is in the marinade. Here’s how I prepare the chicken to keep it juicy and packed with classic Mediterranean flavors.

Marinate the Chicken

In a bowl, I combine 2 tablespoons of olive oil, 2 tablespoons of creamy Greek yogurt, 1 tablespoon of fresh lemon juice, 2 teaspoons dried oregano, 1 teaspoon garlic powder, plus salt and pepper to taste. I toss in the chicken breasts and make sure each piece is thoroughly coated in the marinade. Then, I cover the bowl and refrigerate it for at least 30 minutes — this step lets the chicken soak up all those zesty flavors.

Cook the Chicken

Once marinated, I preheat my grill or a skillet over medium-high heat. I remove the chicken from the marinade, letting any excess drip off to avoid flare-ups on the grill. Cooking the chicken takes about 5 to 7 minutes on each side, until it’s golden brown and cooked through with an internal temperature of 165°F (75°C). After cooking, I let the chicken rest for 5 minutes before slicing it thinly — this keeps it juicy and tender.

This simple marinade and cooking method infuses the chicken with that unmistakable Greek flavor that ties the whole bowl together.

Assembling and Serving Your Greek Chicken Gyro Bowls

Now that the chicken is cooked and sliced, it’s time to build your bowls!

Prepare the Base

I start with a hearty layer of cooked quinoa or brown rice at the bottom of each serving bowl. This adds great texture and keeps the meal filling and nutritious.

Add Chicken and Fresh Veggies

Next, I arrange the sliced chicken on top of the grain base. Then, I evenly distribute fresh cherry tomatoes, diced cucumber, and thinly sliced red onion across the bowls for a refreshing crunch and vibrant colors.

Top with Feta and Garnish

No Greek dish is complete without feta cheese! I sprinkle a generous amount of crumbled feta over the chicken and veggies. For a finishing touch, I add fresh parsley to bring brightness and a subtle herbal note.

Serve with Pita Bread

I serve the bowls with warm pita bread wedges on the side. The pita is perfect for dipping or wrapping up your gyro bowl ingredients for a more traditional experience.

Storage Tips

If you have leftovers, store the components separately in airtight containers in the fridge. The chicken and grains will keep well for up to 3 days. Fresh veggies are best added just before serving to keep their crispness.