Chicken Gyro Bowls – made with marinated lemon + herb chicken, fresh greens, feta cheese, red onions, tomatoes, cucumbers and couscous! So much goodness in one bowl! Serve with homemade tzatziki sauce and naan bread!
I feel like this recipe is sort of perfect for this time of year. Summer is sort-of, almost over but fall isn’t quite here yet. I DID put up all my fall decor last weekend though, sooo there’s that.
These chicken gyro bowls do have some fresh summer goodies – tomatoes and greens – but there’s nothing truly seasonal in this recipe. Super simple, super basic – but so, so good! Blend up a handful of ingredients for your tzatziki sauce, marinate your chicken. bake your chicken. and fill up your bowls! Make your own naan bread, too, if you want to take this next-level!
It’s a staple, go-to kinda recipe! Once you know how to make the chicken marinade and the tzatziki sauce, you basically have the recipe memorized!
This makes about 6-8 servings which means it’s great for meal prep! It’s also great if you’re having friends over. Everyone can choose their own toppings for a fun chicken gyro bowl party. (Is that a thing? Let’s make it a thing.)
So, where we at on the whole fall thing?? Are you super ready? Are you going to disown me if I start posting pumpkin recipes next week? LET ME KNOW. These are the important things that I wonder about, friends.
But seriously, I would love to know what types of recipes you want to see this fall! Let me know in a comment below ?. We already know that Pumpkin Cookies are inevitable, but is there anything else you’re dying to find a good recipe for?
Did you make this recipe? Snap a photo and leave a comment!
Chicken Gyro Bowls with Homemade Tzatziki Sauce
For the Chicken
- 2 and 1/2 lbs chicken breast
- 6 medium cloves garlic, minced
- juice of 1 lemon
- 6 TBSP olive oil
- 1 TBSP dried oregano
- 1/2 tsp pepper
- 3/4 tsp salt
For the Tzatziki
- 1/2 large cucumber I like to use an English one
- 1 medium cloves garlic, minced
- 3/4 tsp dried dill
- 1/2 lemon, juiced
- 1 cup greek yogurt
- 1/2 tsp salt
- 1/4 tsp pepper
- Marinate the Chicken: Slice the chicken breast into equal-size chunks. (This is important so that they bake evenly. It doesn't have to be perfect, but try to avoid having a mix of super big pieces + super small pieces). See recipe note. Add the chicken pieces to a gallon ziploc bag or tupperware container. Add the rest of the marinade ingredients and stir/shake to combine. Marinate in the fridge for 4-5 hours.
- Make the Tzatziki sauce: First, slice your cucumber in half, and then cut each half in half, lengthwise. Scrape out the seed part from the middle with a spoon - this is important (see photos above)! It will keep the sauce from becoming too runny. Next, grate the cucumber and place it in a kitchen towel - squeeze out as much liquid as you can! Again, this is SUPER important to making sure your sauce has a nice, thick texture instead of being, well, a bowl of water.Add the cucumber to a medium bowl and stir in remaining ingredients. Taste, and add a bit more seasoning if desired.
- Cook the Chicken: Once the chicken has marinated, preheat the oven to 450 degrees. Line two large baking sheets with foil. Spread out the chicken pieces evenly (no overlapping) on the baking sheets. Bake for 9-11 minutes. Don't over bake - the chicken will get dry! Check it at 9 minutes. Cut into one of the bigger pieces - if it's done, that's a good indication that all the chicken is done
- Assemble the Bowls: While the chicken bakes, prepare your toppings. Cook couscous according to package directions.Assemble your bowls with the couscous, veggies, cooked chicken, naan bread (heat it in a skillet on the stovetop for a few minutes to warm it), and tzatziki sauce.
- Store: Store leftovers in an airtight container in the fridge for up to 5 days.
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