Chicken Gyro Bowls are my latest meal obsession! Perfectly charred, flavorful baked chicken piled over couscous with a cucumber-tomato salad and plenty of tzatziki.
author’s Notes
Greek-Inspired and So Good!
If you’ve followed me for any length of time, you know I love a good bowl meal. And a Greek-inspired bowl? Obsessed! I’ve shared a few you all have really loved, like these Greek Ground Turkey Bowls, Greek Beef Bowls, and even Greek Meatball Bowls.
And although I’ve shared my perfect Greek chicken marinade, I’ve somehow never shared a Greek chicken bowl until now. Trust me when I say the wait was worth it!
These Chicken Gyro Bowls are outrageously good with the best mix of flavors and textures. Juicy, flavorful chicken (that’s BAKED!), fluffy couscous, crisp veggies, creamy tzatziki, and salty feta all piled into one seriously delicious bowl.
Chicken Gyro Bowls Ingredients
| Ingredient | Let’s Chat About It |
|---|---|
| Chicken thighs | Choose thighs that are similar in size so they bake evenly. |
| Olive oil, balsamic & seasonings | Dried dill is optional, but I love the extra flavor it adds! And don’t skip the balsamic vinegar. It might sound unusual, but it’s the secret to seriously flavorful chicken thighs. |
| Couscous | Cook with olive oil and salt for more flavor. |
| Cucumber, tomatoes, feta & parsley | English or Persian cucumbers work best. Remove the seeds if you’d like, although I never bother with these varieties! A medley of colorful cherry tomatoes makes these chicken gyro bowls extra pretty. |
| Tzatziki, Greek dressing, lemon & pita | Be generous with the tzatziki and finish the chicken with plenty of fresh lemon! |
Variations
Switch Up These Chicken Gyro Bowls
- Swap the couscous: Use lemon rice, Greek rice, or my fave Greek potatoes.
- Change the sauce: Try hummus, whipped feta, tahini, or lemon-garlic yogurt.
- Add a creamy base: Spread plain Greek yogurt in the bowl before adding the couscous and toppings.
- Add to the salad: Add red onion, Kalamata olives, green pepper to the salad.
- Switch up the side: Add roasted potatoes, hummus, or a simple salad.
- Grill the pita: Brush with olive oil, grill until lightly charred, and serve for dipping.
Storage
Nothing beats a freshly made chicken gyro bowl, but these store really well! Keep the chicken, couscous, veggies, and sauces in separate airtight containers in the fridge for 3–4 days. Reheat the chicken and couscous, then add the cold toppings and tzatziki just before serving.
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Chicken Gyro Bowls
Ingredients
- 1 pound boneless skinless chicken thighs 3-4 thighs, see note 1
- 4 teaspoons olive oil
- 2 teaspoons balsamic vinegar
- Salt and pepper I add 1 tsp salt & 1/2 tsp pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 3/4 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried dill optional, see note 2
- 1 large lemon cut into wedges
- 1 batch couscous <click for recipe
- 1 batch tzatziki <click for recipe
- 1 batch greek salad dressing <click for recipe
- 1 large English cucumber quartered lengthwise and thinly sliced
- 2 cups cherry tomatoes halved (I get a variety of colors)
- 3 tablespoons finely chopped parsley
- 3 ounces feta cheese
- Pita optional, for dipping or scooping, see note 3
Instructions
Chicken
- Preheat the oven to 425°F. Line a large sheet pan with foil. Pat the chicken thighs dry with paper towels. No need to trim the excess fat; it will render as the chicken cooks.
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt, pepper, and seasonings. Rub or brush the mixture evenly over both sides of the chicken, using it all.
- Arrange the thighs flat on the prepared sheet pan, leaving space between each one. Bake in the center of the oven for 15 minutes.
- Move the oven rack about 8 inches from the heat source. Switch the oven to broil and cook for another 7–10 minutes, or until the chicken is nicely browned, lightly charred, and reaches 165°F internally. Watch closely.
- Remove from the oven and brush the pan juices over the chicken. Squeeze fresh lemon juice generously over the top, then slice or chop.
Bowls
- Prepare the couscous, tzatziki, and Greek salad dressing according to their recipe instructions. (Click each title in the ingredient list above to open the recipe.)
- Add the cucumber, tomatoes, and parsley to a bowl. Drizzle with Greek salad dressing to taste (you likely won’t need the entire batch). Toss, taste, and adjust seasoning if needed.
- Divide the couscous, chicken, and cucumber-tomato salad among 4 bowls. Add tzatziki and crumble feta over the top. Serve with lemon wedges and warmed, grilled, or charred pita, if desired. Enjoy!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
