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+ servings

Chicken Gyro Bowls

Mixed greens are topped with Greek chicken, chickpeas, tomato cucumber salad, feta cheese, and a homemade tzatziki sauce. 
Prep Time15 mins
Cook Time10 mins
Resting Time1 hr
Total Time1 hr 27 mins
Servings: 4 bowls


For the Greek chicken:

  • 1 pound boneless, skinless chicken breasts
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 clove garlic minced
  • 1 tablespoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon ground pepper

For the tzatziki sauce:

  • 1 large cucumber
  • 2 cloves garlic minced
  • ¼ cup extra virgin olive oil
  • 16 ounces strained Greek yogurt
  • 1 ½ tablespoons red wine vinegar
  • ¼ teaspoon salt
  • 1 tablespoon fresh dill chopped

For the cucumber tomato salad:

  • 2 roma tomatoes diced
  • ½ large cucumber diced
  • ¼ red onion diced
  • 1 tablespoons parsley chopped (measure after chopping)
  • 1 teaspoon red wine vinegar
  • ½ tablespoon extra virgin olive oil
  • ¼ teaspoon salt
  • teaspoon ground pepper

For the gyro bowls:

  • 4 cups mixed greens
  • 1 cup chickpeas (garbanzo beans)
  • 4 ounces feta cheese crumbles
  • 1 pound cooked greek chicken (recipe above)
  • tomato cucumber salad (recipe above)
  • tzaziki sauce (recipe above)
  • 1 soft pita


For the Greek chicken:

  • Cut the chicken into 1 inch cubes. Add to a large bowl with rest of the chicken ingredients. Combine with the chicken using a wooden spoon or your hands. Cover with plastic wrap and place in fridge to marinate for 30 mins- 1 hour. While you wait, skip down and make tzaziki sauce.
  • Once the chicken is ready, heat medium saute pan over medium high heat. Once the pan is hot, use tongs to pull chicken from the bag and add to hot pan. Cook for 8-10 minutes until cooked through. Remove from heat.

For the tzatziki sauce:

  • Grate cucumber so it's in shreds. Strain to remove water. But to remove EVEN MORE water, place into a cheese cloth or paper towels and squeeze out the water. Set aside
  • In a medium bowl, add oil and minced garlic. Whisk quickly to help blend the garlic flavor into the oil. Do this for 1 minute. I used a mini food processor for this but if you don't have one, whisking violently in a bowl will do.
  • Add yogurt, cucumber, and rest of tzatziki ingredients to medium bowl with oil and garlic. Combine with a spoon or spatula. Let it sit in fridge until we prepare the bowls.

For the tomato cucumber salad:

  • Add all the ingredients to a medium bowl and stir together. Give it a taste and add more salt/pepper if necessary.

For the chicken gyro bowls:

  • Add 1 cup of salad to the bottom of a medium bowl. Top with ¼ of the chicken, ¼ cup of chickpeas, 1 ounce feta crumbles, ¼ cup of tomato cucumber salad, and 1-2 tablespoons of tzaziki sauce. Repeat with 3 other bowls. Serve immediately or store in the refrigerator for up to 3 days.


Greek marinade and tzatziki sauce recipe adapted from My Greek Dish
Tzatziki sauce recipe makes more than you'll need for the gyro bowls.