Description
Greek Chicken Gyro Bowls with Dill Lemon Garlic Sauce are a delicious and zesty meal prep-friendly dish featuring marinated grilled chicken thighs or breasts served over rice or quinoa, topped with fresh vegetables, olives, and a creamy homemade dill lemon garlic sauce.
Ingredients
Scale
For the Chicken Marinade
- 1½ lb (680 g) boneless skinless chicken thighs or breasts
- 3 tbsp olive oil
- Zest and juice of 1 large lemon
- 3 cloves garlic, minced
- 1½ tsp dried oregano
- 1 tsp paprika
- ½ tsp cumin
- ¾ tsp salt
- ½ tsp black pepper
For the Dill Lemon Garlic Sauce
- ¾ cup Greek yogurt
- 1 tbsp olive oil
- 2 tbsp fresh lemon juice
- 2 cloves garlic, minced
- 2 tbsp fresh dill, chopped
- Salt and black pepper to taste
For the Bowl
- 2 cups cooked rice, quinoa, or cauliflower rice
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ¼ cup thinly sliced red onion
- Kalamata olives (optional)
- Fresh parsley or dill for garnish
Instructions
- Marinate the Chicken: In a bowl, combine olive oil, lemon zest and juice, minced garlic, dried oregano, paprika, cumin, salt, and black pepper. Add the chicken thighs or breasts and toss well to coat. Marinate for at least 30 minutes, or up to 8 hours for deeper flavor.
- Cook the Chicken: Heat a grill pan or skillet over medium-high heat. Place the marinated chicken on the hot pan and cook for 5 to 7 minutes on each side, until the chicken is golden brown and cooked through. Remove from heat and let it rest for 5 minutes before slicing thinly.
- Prepare the Sauce: In a small bowl, whisk together Greek yogurt, olive oil, lemon juice, minced garlic, chopped fresh dill, salt, and black pepper until smooth and creamy.
- Assemble the Bowls: Divide the cooked rice, quinoa, or cauliflower rice evenly into four bowls. Top each bowl with sliced chicken, halved cherry tomatoes, diced cucumber, thinly sliced red onion, and Kalamata olives if using.
- Add the Sauce and Garnish: Drizzle the dill lemon garlic sauce generously over the assembled ingredients. Garnish with fresh parsley or dill for an added burst of freshness.
- Serve: Serve the gyro bowls immediately for the best flavor and texture.
Notes
- Marinate the chicken overnight for an even more flavorful dish.
- You can substitute chicken thighs with chicken breasts if preferred.
- Use cauliflower rice for a low-carb or keto-friendly option.
- The sauce can be made ahead and stored in the refrigerator for up to 3 days.
- Serve with warm pita bread for a more traditional gyro experience.
