Chicken Gyro Bowls

I love a meal that I can enjoy all in one bowl. Frequently my husband and I are enjoying dinner together on the couch after feeding the kids and getting them ready for bed, and it’s so nice to sit on the couch and catch up about our days with our cozy bowls of food. Whether it’s a salmon taco bowl, Thai basil beef bowl, Mediterranean salmon bowl, a cozy bowl of pasta, or these chicken gyro bowls, you just can’t go wrong. A meal like this gives me the opportunity to feed it to my kids in a deconstructed method so they can combine it how they want. I marinate this chicken in the morning so it’s ready to go by dinnertime. The marinade is so flavorful with ingredients like olive oil, red wine vinegar, oregano, lots of garlic, and Greek yogurt. We are using chicken thighs because it has more fat than chicken breasts, keeping the chicken super juicy and flavorful. In addition to the chicken, we are adding all the extras too! A tomato, cucumber, onion salad, pita bread, feta cheese, and a creamy lemony sauce bring this bowl of food together in such a delicious way.

Ingredients for Chicken Gyro Bowls

• Chicken thighs: We are using chicken thighs in this recipe because in my opinion, they’re just better! Chicken breasts have their place, but for a recipe like this where you want a bit of a crispy exterior, using chicken thighs with their higher fat content helps make sure that the chicken stays super juicy too.
• Greek yogurt: Greek yogurt is used in both the marinade and in the creamy Greek yogurt sauce.
• Olive oil: We are using olive oil in the marinade and in the simple salad! If you aren’t using your air fryer, you will also need some olive oil to cook the chicken in a skillet. If you do have an air fryer, I highly recommend using it for this recipe. The chicken turns out absolutely perfect!
• Red wine and balsamic vinegars: Red wine vinegar goes in the marinade and balsamic vinegar is used to dress the simple salad of tomatoes, cucumber, and red onion.
• Oregano: Oregano is a must in this marinade.
• Lemon juice: Lemon juice is used in both the marinade and in the creamy Greek yogurt sauce, half a lemon in each!
• Salt: Salt is going to touch everything in this recipe, the marinade, the yogurt sauce, and the simple salad.
• Pepper: Same as salt!
• Garlic: Lots of fresh garlic goes into the marinade. I used about 8 cloves, but you can use less if you prefer less garlic.
• Pita bread: Trust me, this dish is perfect and you’ll want some pita bread to soak up every bit.
• Feta cheese: Optional, but quite lovely sprinkled over the finished product.
• Cucumbers: I prefer using English or Persian cucumbers in this recipe. You don’t have to peel them and the water content is lower than traditional cucumbers, making the salad less watery.
• Red onion: This will be mixed with the tomato and cucumber for the salad.
• Tomatoes: Grape or cherry tomatoes will both work.
• Mayonnaise: We are using a little mayo in the yogurt sauce, but if you don’t have it you can use all yogurt!
• Dill: The dill and lemon are such a great flavor combination in these gyro bowls.

How to Make Chicken Gyro Bowls

• First, marinate your chicken. I prepare my chicken in the morning and cook it later in the day for dinner, but as long as you have at least a few hours to marinate the chicken will absorb plenty of flavor. In a bowl whisk together olive oil, red wine vinegar, Greek yogurt, lemon juice, oregano, salt, pepper, and fresh garlic.
• Slice the chicken thighs and place in a Ziploc bag or in a container you can cover or add a lid to. Pour the marinade over the chicken and mix to combine. Close the bag or cover the container and refrigerate for at least 2 hours and up to 8.
• When ready to cook, place the chicken in the air fryer at 400 degrees for 11-12 minutes, shaking halfway through cooking. If using a skillet, heat the olive oil over medium heat in a large skillet and cook in batches to brown chicken on all sides. Do not crowd the pan or you won’t get those crispy edges!
• While the chicken is cooking, prepare your Greek yogurt sauce. In a bowl mix together the yogurt, mayo, lemon juice, salt, olive oil, dill, and pepper.
• Prepare the salad: Chop the cucumber, half the tomatoes, and finely chop the red onion. Place in a bowl and mix with olive oil, balsamic vinegar, and salt. Stir to combine.
• To assemble your bowls, add some chicken and salad. Top with feta cheese and yogurt sauce and serve with pita bread on the side.

These chicken gyro bowls are perfect for meal prep. The salad holds up well for a few days and the chicken reheats so well. You won’t find more delicious leftovers to enjoy for lunch! The first time I made this recipe I specifically told my husband that the leftovers were mine alone for lunch the next day. When the leftovers are worth fighting for, you know you’ve found a recipe that needs to be in your rotation!