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Greek Chicken Gyro Rice Bowl

Succulent marinated chicken thighs seasoned with authentic Greek spices crown fluffy basmati rice, accompanied by crisp cucumber-tomato salad, creamy tzatziki, tangy pickled red onions, and crumbled feta. This vibrant Chicken Gyro Rice bowl captures all the bold flavors of a traditional gyro in a satisfying, nutritious meal.

Greek chicken gyro rice bowl topped with tzatziki, cucumber-tomato salad, crumbled feta, and fresh herbs

Prep Time : 20 min

Cook Time : 25 min

Servings : 4

Prep Time :

20 min

Cook Time :

25 min

Servings :

4

Ingredients

For the Chicken Marinade

• 680g boneless skinless chicken thighs


• 45g olive oil


• 30g fresh lemon juice


• 12g garlic cloves, minced


• 8g dried oregano


• 4g ground cumin


• 3g paprika


• 6g salt

For the Rice

•  280g basmati rice


• 420ml water


• 4g salt

For the Tzatziki

•  240g Greek yogurt (full-fat)


• 120g cucumber, grated and squeezed


• 8g garlic cloves, minced


• 15g fresh lemon juice


• 15g olive oil


• 6g fresh dill, chopped


• 3g salt

For the Cucumber-Tomato Salad

•  200g cucumber, diced


• 200g Roma tomatoes, diced


• 80g red onion, thinly sliced


• 20g olive oil


• 15g red wine vinegar  — this one on Amazon


• 4g dried oregano


• 3g salt

For the Toppings

•  60g feta cheese, crumbled  — this one on Amazon

•  Fresh parsley for garnish

•  Lemon wedges for serving

•  Additional olive oil for drizzling

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Directions

  1. Marinate the Chicken
     Prepare the marinade by whisking together 45g olive oil, 30g lemon juice, 12g minced garlic, 8g dried oregano, 4g ground cumin, 3g paprika, and 6g salt in a large bowl. Add 680g boneless skinless chicken thighs cut into 2cm strips and toss to coat thoroughly. Marinate for 15 minutes at room temperature while preparing other components.
  2. Cook the Rice
     Rinse 280g basmati rice under cold water until water runs clear. Combine rice with 420ml water and 4g salt in a medium saucepan. Bring to a boil over high heat, reduce to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
  3. Make the Tzatziki
     While rice cooks, prepare the tzatziki by combining 240g Greek yogurt, 120g grated and squeezed cucumber, 8g minced garlic, 15g lemon juice, 15g olive oil, 6g fresh dill, and 3g salt in a bowl. Refrigerate until serving.
  4. Prepare the Cucumber-Tomato Salad
     Make the cucumber-tomato salad by combining 200g diced cucumber, 200g diced tomatoes, 80g thinly sliced red onion, 20g olive oil, 15g red wine vinegar, 4g dried oregano, and 3g salt. Toss gently and set aside.
  5. Cook the Chicken
     Heat a large skillet over medium-high heat. Add marinated chicken in a single layer and cook for 4-5 minutes per side until golden brown and internal temperature reaches 75°C. Remove from heat and let rest for 3 minutes before slicing into bite-sized pieces.
  6. Assemble the Bowls
     Assemble bowls by dividing cooked rice among four bowls. Top each with sliced chicken, cucumber-tomato salad, generous dollop of tzatziki, 60g crumbled feta cheese, and garnish with fresh parsley and lemon wedges. Drizzle with additional olive oil if desired.

*Notes : 

  • For best results, pound chicken thighs to even thickness before cutting into strips to ensure uniform cooking. If time allows, marinate chicken for up to 4 hours in the refrigerator for deeper flavor penetration.
  • The tzatziki can be made up to 2 days in advance and stored covered in the refrigerator. The flavors will meld and intensify over time. Be sure to squeeze excess moisture from grated cucumber to prevent watery sauce.
  • Substitute quinoa or cauliflower rice for basmati to reduce carbohydrates, or use chicken breast instead of thighs for a leaner option. Add Kalamata olives, pepperoncini, or pickled red onions for extra Mediterranean flair and acidity.

Nutrition Facts 

( per serving )

Calories

~765 kcal

Protein

 48 g

Fat

32 g

Carbs

62 g

Calories

~765 kcal

Protein

 48 g

Fat

32 g

Carbs

62 g

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Greek chicken gyro rice bowl topped with tzatziki, cucumber-tomato salad, crumbled feta, and fresh herbs

Greek Chicken Gyro Rice Bowl

Succulent marinated chicken thighs seasoned with authentic Greek spices crown fluffy basmati rice, accompanied by crisp cucumber-tomato salad, creamy tzatziki, tangy pickled red onions, and crumbled feta. This vibrant Chicken Gyro rice bowl captures all the bold flavors of a traditional gyro in a satisfying, nutritious meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Greek
Calories: 765
Ingredients Method Notes

Ingredients
  

For the Chicken Marinade
  • 680 g boneless skinless chicken thighs
  • 45 g olive oil
  • 30 g fresh lemon juice
  • 12 g garlic cloves minced
  • 8 g dried oregano
  • 4 g ground cumin
  • 3 g paprika
  • 6 g salt
For the Rice
  • 280 g basmati rice
  • 420 ml water
  • 4 g salt
For the Tzatziki
  • 240 g Greek yogurt full-fat
  • 120 g cucumber grated and squeezed
  • 8 g garlic cloves minced
  • 15 g fresh lemon juice
  • 15 g olive oil
  • 6 g fresh dill chopped
  • 3 g salt
For the Cucumber-Tomato Salad
  • 200 g cucumber diced
  • 200 g Roma tomatoes diced
  • 80 g red onion thinly sliced
  • 20 g olive oil
  • 15 g red wine vinegar
  • 4 g dried oregano
  • 3 g salt
For the Toppings
  • 60 g feta cheese crumbled
  • item Fresh parsley for garnish
  • item Lemon wedges for serving
  • item Additional olive oil for drizzling

Method
 

Marinate the Chicken
  1. Prepare the marinade by whisking together 45g olive oil, 30g lemon juice, 12g minced garlic, 8g dried oregano, 4g ground cumin, 3g paprika, and 6g salt in a large bowl. Add 680g boneless skinless chicken thighs cut into 2cm strips and toss to coat thoroughly. Marinate for 15 minutes at room temperature while preparing other components.
Cook the Rice
  1. Rinse 280g basmati rice under cold water until water runs clear. Combine rice with 420ml water and 4g salt in a medium saucepan. Bring to a boil over high heat, reduce to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
Make the Tzatziki
  1. While rice cooks, prepare the tzatziki by combining 240g Greek yogurt, 120g grated and squeezed cucumber, 8g minced garlic, 15g lemon juice, 15g olive oil, 6g fresh dill, and 3g salt in a bowl. Refrigerate until serving.
Prepare the Cucumber-Tomato Salad
  1. Make the cucumber-tomato salad by combining 200g diced cucumber, 200g diced tomatoes, 80g thinly sliced red onion, 20g olive oil, 15g red wine vinegar, 4g dried oregano, and 3g salt. Toss gently and set aside.
Cook the Chicken
  1. Heat a large skillet over medium-high heat. Add marinated chicken in a single layer and cook for 4-5 minutes per side until golden brown and internal temperature reaches 75°C. Remove from heat and let rest for 3 minutes before slicing into bite-sized pieces.
Assemble the Bowls
  1. Assemble bowls by dividing cooked rice among four bowls. Top each with sliced chicken, cucumber-tomato salad, generous dollop of tzatziki, 60g crumbled feta cheese, and garnish with fresh parsley and lemon wedges. Drizzle with additional olive oil if desired.

Notes

– For best results, pound chicken thighs to even thickness before cutting into strips to ensure uniform cooking. If time allows, marinate chicken for up to 4 hours in the refrigerator for deeper flavor penetration.
– The tzatziki can be made up to 2 days in advance and stored covered in the refrigerator. The flavors will meld and intensify over time. Be sure to squeeze excess moisture from grated cucumber to prevent watery sauce.
– Substitute quinoa or cauliflower rice for basmati to reduce carbohydrates, or use chicken breast instead of thighs for a leaner option. Add Kalamata olives, pepperoncini, or pickled red onions for extra Mediterranean flair and acidity.