Mediterranean Greek Chicken Gyro Bowls with Dill Feta Sauce
These Mediterranean Greek Chicken Gyro Bowls bring all the bold, fresh flavors of a classic gyro into an easy, customizable bowl format. Juicy, marinated chicken is seasoned with lemon, garlic, oregano, and smoked paprika, then cooked until tender and lightly charred. Everything is layered over a hearty base of rice, quinoa, or couscous and finished with crisp vegetables, briny olives, and a creamy dill feta sauce that ties it all together. This dish is satisfying without feeling heavy and works just as well for meal prep as it does for a relaxed family dinner.
Prep Time: 25 minutes
Marinating Time: 30 minutes (optional but recommended)
Cook Time: 20 minutes
Total Time: 1 hour 15 minutes
Servings: 4
Ingredients
Greek Chicken
Boneless, skinless chicken thighs or breasts: 1.5 lbs
Olive oil: 3 tbsp
Lemon juice: 3 tbsp
Lemon zest: 1 tsp
Garlic, minced: 3 cloves
Dried oregano: 2 tsp
Smoked paprika: 1 tsp
Salt: 1 tsp
Black pepper: 1/2 tsp
Dill Feta Sauce
Plain Greek yogurt: 1 cup
Crumbled feta cheese: 1/2 cup
Fresh dill, finely chopped: 2 tbsp
Lemon juice: 1 tbsp
Garlic clove, minced or grated: 1 small clove
Olive oil: 1 tbsp
Salt: 1/4 tsp
Black pepper: 1/4 tsp
Water: 1 to 3 tbsp, optional
Bowl Components
Cooked rice, quinoa, or couscous: 3 cups
Cherry tomatoes, halved: 1 cup
Cucumber, diced: 1 large
Red onion, thinly sliced: 1/4 cup
Kalamata olives, pitted: 1/3 cup
Crumbled feta cheese, for garnish: 1/4 cup
Fresh parsley or dill, for garnish
Instructions
In a large bowl, combine olive oil, lemon juice, lemon zest, garlic, oregano, smoked paprika, salt, and black pepper.
Add the chicken and toss until fully coated. Cover and marinate for at least 30 minutes or up to 12 hours.
Heat a large skillet or grill pan over medium-high heat. Lightly oil the surface.
Cook the chicken for 5 to 7 minutes per side until fully cooked and nicely browned.
Remove chicken from heat and let rest for 5 minutes before slicing into strips.
While the chicken rests, prepare the dill feta sauce by combining Greek yogurt, feta, dill, lemon juice, garlic, olive oil, salt, and pepper in a bowl.
Stir until smooth, adding water a tablespoon at a time if a thinner consistency is desired.
Prepare the bowl bases by dividing the cooked rice, quinoa, or couscous among four bowls.
Top each bowl with sliced chicken, tomatoes, cucumber, red onion, and olives.
Drizzle generously with dill feta sauce and finish with feta and fresh herbs before serving.
Tips
Chicken thighs stay juicier, but breasts work well if not overcooked.
Marinating enhances flavor but is not required for a quick meal.
Let chicken rest before slicing to keep it tender.
Use full-fat Greek yogurt for the creamiest sauce.
Chop dill finely so it distributes evenly.
Taste sauce before serving and adjust lemon or salt as needed.
Warm the grains before assembling for better texture.
Slice vegetables just before serving for freshness.
A cast iron skillet gives great color to the chicken.
Store sauce separately if meal prepping.
Variations
Use grilled chicken for a smoky flavor.
Swap dill for mint or parsley in the sauce.
Add roasted red peppers for sweetness.
Use cauliflower rice for a low-carb option.
Add hummus as an extra layer.
Spice it up with crushed red pepper flakes.
Use lamb instead of chicken for a classic gyro feel.
Add pickled red onions for tang.
Replace feta with goat cheese for a milder sauce.
Serve everything wrapped in warm pita instead of bowls.
Q&A
Can I make this ahead of time?
Yes, all components can be prepped 3 to 4 days ahead.
Can I freeze the chicken?
Yes, cooked chicken freezes well for up to two months.
Is this dish gluten free?
Yes, if served with rice or quinoa.
Can I bake the chicken instead?
Yes, bake at 400°F for 20 to 25 minutes.
How do I keep chicken from drying out?
Do not overcook and allow resting time.
Can I use store-bought tzatziki?
You can, but the dill feta sauce adds more depth.
What grain works best?
Quinoa or rice both absorb flavors well.
Is the sauce very thick?
It is creamy but easily thinned with water.
Can I make it dairy free?
Use dairy-free yogurt and skip the feta.
What pairs well on the side?
Pita bread or a simple Greek salad.
Nutrition
(Approximate Per Serving)
Calories: 520
Protein: 38g
Fat: 24g
Carbohydrates: 40g
Fiber: 4g
Sodium: 780mg
Conclusion
Mediterranean Greek Chicken Gyro Bowls with Dill Feta Sauce are a fresh, flavorful way to enjoy classic Greek ingredients in a modern, flexible format. The tender, lemony chicken pairs perfectly with crisp vegetables and a rich, herby sauce that pulls everything together. Whether you are meal prepping for the week or serving guests, these bowls deliver big flavor with minimal fuss and are easy to adapt to different tastes and diets.