Chicken Gyro Bowls

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Chicken Gyro Bowls make the best easy dinner! Charred baked chicken, fluffy couscous, crisp cucumber-tomato salad, and creamy tzatziki.

Prep Time30

Cook Time25

Total Time55

Course: Dinner

Cuisine: Greek

Keyword: Chicken Gyro Bowls

Servings: servings

Author: Chelsea Lords

Cost: $16.31

Ingredients

Chicken

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

Bowl Additions

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

US - Metric

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!

Notes

Note 1: Choose chicken thighs that are similar in size for the most even cooking. Weigh them if possible to get close to 1 pound total; I typically use 3–4 thighs. Larger thighs may need a little extra baking time. Chicken should reach 165°F internally.

Note 2: Dried dill is optional, but I love the extra flavor it adds.

Note 3: To grill pita, lightly brush both sides with olive oil and grill for 30 seconds to 1 minute per side, until warmed and lightly toasted. To char pita over a gas stovetop, lightly spray with cooking spray, hold over the flame with tongs, and flip after about 10–15 seconds, or once lightly charred.

Storage: Refrigerate the chicken, couscous, salad, tzatziki, and dressing in separate airtight containers for 3–4 days. Reheat the chicken and couscous, then add the cold salad, feta, and tzatziki just before serving.

Nutrition