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Flavorful Greek Chicken Gyro Bowl Recipe with Creamy Tzatziki and Crispy Pita Chips Made Easy

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A quick and easy Greek chicken gyro bowl featuring marinated chicken, creamy homemade tzatziki, crispy pita chips, and fresh vegetables for a satisfying Mediterranean meal.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 lb / 450 g), sliced into strips
  • 3 tbsp olive oil
  • Juice of 1 large lemon (about 3 tbsp)
  • 3 garlic cloves, minced
  • 1 tbsp dried oregano
  • 1 tsp smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 1 cup Greek yogurt (full-fat or dairy-free coconut yogurt)
  • 1/2 medium cucumber, finely grated and drained
  • 2 garlic cloves, minced
  • 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
  • 1 tbsp fresh lemon juice
  • 1 tbsp extra virgin olive oil
  • Salt and pepper, to taste
  • 3 pita breads, cut into triangles
  • 2 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp dried oregano
  • Salt, to taste
  • 2 cups cooked rice or quinoa (about 370 g cooked)
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1 cup chopped romaine lettuce
  • 1/4 cup Kalamata olives, pitted and halved
  • Fresh parsley or mint leaves for garnish

Instructions

  1. Marinate the Chicken (15 minutes active, 30 minutes resting): In a large bowl, combine olive oil, lemon juice, minced garlic, oregano, smoked paprika, salt, and pepper. Add the sliced chicken and toss well to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours.
  2. Prepare the Tzatziki Sauce (10 minutes): Grate the cucumber finely and squeeze out excess moisture. In a medium bowl, mix Greek yogurt, drained cucumber, minced garlic, chopped dill, lemon juice, olive oil, salt, and pepper. Chill until ready to serve.
  3. Make the Pita Chips (20 minutes): Preheat oven to 375°F (190°C). Cut pita breads into triangles and spread on a baking sheet. Drizzle with olive oil, sprinkle garlic powder, oregano, and salt. Toss to coat evenly. Bake for 12-15 minutes, flipping halfway, until golden and crispy.
  4. Cook the Chicken (10-12 minutes): Heat a non-stick skillet or grill pan over medium-high heat. Add marinated chicken strips in a single layer. Sear for 3-4 minutes, flip and cook another 3-4 minutes until cooked through and charred. Internal temperature should reach 165°F (74°C). Remove and let rest briefly.
  5. Assemble the Bowls (5 minutes): Divide cooked rice or quinoa into four bowls. Top with chopped romaine, cherry tomatoes, red onion slices, Kalamata olives, and cooked chicken strips. Spoon dollops of tzatziki on top and sprinkle with fresh parsley or mint. Serve pita chips on the side.

Notes

Do not overcrowd the pan when cooking chicken to ensure a good sear. Squeeze out cucumber moisture thoroughly to keep tzatziki creamy. Store pita chips separately to maintain crispness. Marinate chicken between 30 minutes and 2 hours for best flavor. Reheat pita chips briefly in oven to refresh crispness.

Nutrition

Keywords: Greek chicken gyro bowl, tzatziki, pita chips, Mediterranean recipe, easy chicken recipe, healthy dinner, homemade pita chips

Find it online: https://yumnode.com/flavorful-greek-chicken-gyro-bowl-recipe-with-creamy-tzatziki-and-crispy-pita-chips-made-easy/