High-Protein Greek Chicken Gyro Bowl – Fresh, Filling, and Easy

This Greek chicken gyro bowl packs bold flavor, crisp veggies, and a satisfying dose of protein into one simple meal. It’s everything you love about a gyro, just layered into a bowl for easy prep and easy eating. Juicy marinated chicken, creamy tzatziki, herby rice, and crunchy toppings make it both fresh and comforting.

If you want a nutritious, satisfying lunch or dinner that doesn’t feel like “health food,” this is it. It’s great for meal prep, family dinners, or a quick weeknight win.

What Makes This Recipe So Good

• High in protein: Lean chicken breast, Greek yogurt, and optional chickpeas give you a powerful, long-lasting boost.
• Balanced and complete: Carbs from rice or quinoa, healthy fats from olive oil, and fiber from veggies keep you full and energized.
• Fresh Mediterranean flavor: Lemon, garlic, oregano, and dill make every bite bright and savory.
• Meal-prep friendly: The components store well and assemble quickly throughout the week.
• Customizable: Swap grains, add pita, go low-carb with greens, or make it dairy-free or gluten-free.

Ingredients

• For the chicken:
  • 1.5 pounds boneless, skinless chicken breasts (or thighs)
  • 3 tablespoons olive oil
  • 1 large lemon, juiced and zested
  • 3 cloves garlic, finely minced
  • 1.5 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
• For the tzatziki:
  • 1 cup plain Greek yogurt (2% or 5% for extra creaminess)
  • 1/2 large English cucumber, grated and well-squeezed
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
  • 1 small garlic clove, grated
  • 1 tablespoon olive oil
  • Pinch of salt and pepper
• For the bowl:
  • 2 cups cooked brown rice, white rice, or quinoa
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/4 red onion, thinly sliced
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup crumbled feta cheese
  • 1 cup shredded romaine or mixed greens
  • 1/2 cup canned chickpeas, rinsed and drained (optional for extra protein and fiber)
  • Fresh parsley or dill, chopped, for garnish
  • Lemon wedges, for serving

Instructions

1. Marinate the chicken: In a bowl, whisk olive oil, lemon juice and zest, garlic, oregano, cumin, salt, and pepper. Add chicken and toss to coat.

   Cover and refrigerate for at least 30 minutes, preferably 2–4 hours for best flavor.

2. Make the tzatziki: Grate the cucumber, then squeeze it dry in a clean towel or paper towels. Stir it into the Greek yogurt with lemon juice, dill, garlic, olive oil, salt, and pepper. Taste and adjust seasoning.

   Chill until ready to use.

3. Cook the grains: Prepare rice or quinoa according to package directions. Fluff with a fork. For extra flavor, stir in a pinch of salt and a drizzle of olive oil after cooking.
4. Cook the chicken: Heat a large skillet or grill pan over medium-high heat.

   Add a light coating of oil. Cook chicken 5–7 minutes per side, until golden and cooked through (internal temp 165°F/74°C). Rest 5 minutes, then slice or dice into bite-size pieces.

5. Prep the veggies: While the chicken cooks, slice tomatoes, dice cucumber, thinly slice onion, and rinse olives and chickpeas.

   Chop herbs.

6. Assemble the bowls: Add a base of rice or quinoa and greens to each bowl. Top with chicken, tomatoes, cucumber, onion, olives, chickpeas, and feta. Add a generous spoonful of tzatziki.
7. Finish and serve: Sprinkle with fresh parsley or dill.

   Squeeze lemon over the top. Add extra salt and pepper to taste.

Storage Instructions

• Chicken: Store sliced chicken in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet or microwave to avoid drying.
• Tzatziki: Keeps 3–4 days in the fridge.

  Stir before serving; it may thicken slightly.

• Grains: Cooked rice or quinoa lasts 4–5 days refrigerated. Add a splash of water before reheating.
• Veggies: Store chopped veggies separately in sealed containers with a paper towel to absorb moisture. Add to bowls just before eating.
• Meal prep tip: Assemble as “kits” with separate compartments for chicken, grains, and veggies.

  Add tzatziki right before serving for best texture.

Health Benefits

• High-quality protein: Chicken and Greek yogurt support muscle repair, satiety, and balanced blood sugar.
• Heart-healthy fats: Olive oil and olives provide monounsaturated fats that support heart health.
• Fiber and micronutrients: Tomatoes, cucumber, onion, greens, and chickpeas add fiber, vitamin C, potassium, and antioxidants.
• Smart carbs: Whole grains like brown rice or quinoa deliver steady energy and additional fiber.
• Lower-sugar, high-satiety meal: With plenty of protein and fiber, this bowl keeps you full and helps prevent snacky cravings later.

Common Mistakes to Avoid

• Skipping the marinade time: Rushing the chicken leads to bland results. Even 30 minutes makes a difference.
• Not drying the cucumber: If you don’t squeeze out the water, tzatziki turns runny and dull in flavor.
• Overcooking the chicken: Dry chicken ruins the bowl. Aim for 165°F and let it rest before slicing.
• Overloading with liquid: Too much lemon or watery veggies can make the bowl soggy.

  Keep wet and dry components separate until serving.

• Under-seasoning the grains: A pinch of salt and a drizzle of olive oil in the rice or quinoa makes the whole bowl pop.

Variations You Can Try

• Low-carb bowl: Swap grains for a base of chopped romaine, arugula, or cauliflower rice.
• Spicy gyro bowl: Add red pepper flakes to the marinade or drizzle with a spicy harissa yogurt.
• Dairy-free: Use a dairy-free yogurt for tzatziki and skip the feta. Add avocado for creaminess.
• Gluten-free: This recipe is naturally gluten-free as written (double-check yogurt and spices).
• Extra protein: Add grilled shrimp, a hard-boiled egg, or extra chickpeas.
• Pita crunch: Toast whole-wheat pita wedges and serve on the side or cut into chips for texture.
• Herb boost: Mix chopped parsley, dill, and mint into the grains for a fresh, tabbouleh-style vibe.

FAQ

Can I use chicken thighs instead of breasts?

Yes. Thighs stay juicy and are very forgiving.

Cook them a bit longer, about 6–8 minutes per side depending on thickness, until they reach 165°F.

How can I make this ahead for the week?

Marinate and cook the chicken, cook the grains, and prep the veggies. Store everything separately. Assemble bowls and add tzatziki right before eating to keep textures crisp.

What if I don’t like raw red onion?

Soak sliced onion in cold water with a splash of vinegar for 10 minutes, then drain.

It mellows the bite while keeping that pleasant crunch.

Can I cook the chicken in the oven?

Absolutely. Bake at 425°F (220°C) for 18–22 minutes, depending on thickness, until the internal temperature hits 165°F. Broil for 1–2 minutes at the end for charred edges.

Is there a good vegetarian option?

Yes.

Use crispy roasted chickpeas or marinated grilled tofu. Keep the same seasonings and toppings, and add extra veggies for volume.

What’s the best rice to use?

Brown rice adds fiber and a nutty chew, while white rice feels lighter and fluffier. Quinoa is a great high-protein option.

All work well—use what you like.

How do I keep tzatziki thick?

Squeeze the cucumber very well, use thick Greek yogurt, and add olive oil slowly. If it thins out, chill it for 15 minutes or stir in a spoon of extra yogurt.

Wrapping Up

This High-Protein Greek Chicken Gyro Bowl delivers big flavor and steady energy with simple, wholesome ingredients. It’s easy to customize, quick to assemble, and perfect for busy weeks when you still want something fresh and satisfying.

Keep a batch of chicken, grains, and tzatziki in the fridge, and you’ll have a crave-worthy meal in minutes. Bright, herby, creamy, and crunchy—this bowl checks every box. Enjoy it now and make it your new go-to meal prep staple.