A fresh, Mediterranean-inspired gyro bowl with seasoned chicken, crisp vegetables, creamy tzatziki, and a customizable base. This bowl brings together bold Greek flavors in a satisfying, colorful meal that’s perfect for lunch or dinner. Mediterranean Chicken Gyro Bowl

Why You’ll Love This Recipe

I love how this gyro bowl balances flavor, texture, and nutrition all in one dish. The chicken is marinated with zesty spices, the vegetables stay fresh and crunchy, and the tzatziki adds a creamy, cool finish. I can mix and match ingredients depending on what I have on hand, and it’s also a fantastic option for meal prep. Whether I want something hearty with rice or light with a salad base, this bowl adapts easily.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 boneless, skinless chicken breasts
2 tablespoons olive oil
2 tablespoons lemon juice
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon paprika
½ teaspoon salt
½ teaspoon black pepper
1 cup cooked rice or quinoa
1 cup cherry tomatoes, halved
½ cucumber, diced
¼ red onion, thinly sliced
½ cup feta cheese, crumbled
½ cup tzatziki sauce
Fresh parsley for garnish

directions

I whisk the olive oil, lemon juice, garlic, oregano, cumin, paprika, salt, and black pepper in a bowl to make a flavorful marinade.
Then I add the chicken breasts and let them marinate for at least 30 minutes—overnight is even better.
I cook the chicken in a skillet over medium heat for 5–6 minutes per side, until golden and fully done. After resting for a few minutes, I slice the chicken.
In bowls, I divide the cooked rice or quinoa as the base.
I top each bowl with sliced chicken, cherry tomatoes, cucumber, red onion, and feta cheese.
Then I drizzle tzatziki sauce generously over the top and garnish with fresh parsley.
I serve it immediately while everything is fresh and warm.

Servings and timing

This recipe makes 2 servings.

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes

Variations

I like to swap rice or quinoa for a big green salad base when I want a lighter meal. Sometimes I grill the chicken instead of pan-cooking it for a smoky twist. If I don’t have feta, I use goat cheese or leave it out entirely. For extra flavor, I sometimes add olives or roasted red peppers. If I want it spicy, I sprinkle a pinch of chili flakes on top before serving.

storage/reheating

I keep the components of this bowl separate in the fridge for up to 4 days. The cooked chicken, rice or quinoa, and chopped veggies all store well in airtight containers. When I’m ready to eat, I reheat the chicken and rice in the microwave and then assemble the bowl fresh with cold toppings and sauce. Tzatziki is best kept chilled and added just before serving.

FAQs

How long should I marinate the chicken?

I recommend marinating for at least 30 minutes, but letting it sit overnight gives the best flavor.

Can I use store-bought tzatziki?

Yes, I use store-bought when I’m short on time. Homemade is always fresher, but both work well.

Is this recipe good for meal prep?

Absolutely. I prepare the ingredients ahead of time and store them separately. I just assemble when I’m ready to eat.

What can I use instead of chicken?

I sometimes use lamb, beef strips, or falafel for a vegetarian option. Tofu also works well if marinated the same way.

Can I make this dairy-free?

Yes, I skip the feta and use a dairy-free yogurt to make a vegan tzatziki. The rest of the bowl is naturally dairy-free.

Conclusion

This Mediterranean chicken gyro bowl has become one of my go-to meals for its versatility and bold flavors. I enjoy how quick it is to make, how fresh it tastes, and how well it fits into both busy weeknights and weekend meal prep. Whether I’m in the mood for something hearty or something light, this bowl always hits the spot.