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5 from 1 vote

Chicken Gyro Bowl

Grilled Chicken Gyro Bowls are great for summer dinner outside or quick lunches.
Course Dinner
Cuisine Greek
Keyword Grilled Chicken Gyro Bowls
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Author Karen Kelly



  • 1/2 cup Greek yogurt
  • 1 tbsp apple cider vinegar
  • 4 tbsp fresh lemon juice
  • 1 tsp kosher salt
  • 1 tbsp oregano
  • 1/2 tsp dried dill
  • 2 tbsp olive oil

For Tzatziki Sauce

  • 1/2 cup Greek yogurt
  • 2 cloves garlic
  • 1 tbsp apple cider vinegar
  • 1/4 cup English cucumber, chopped
  • 1/2 tsp dill
  • salt and pepper to taste

For Chicken Bowls

  • 2 8.5 oz packages of Seeds of Change Quinoa & Brown Rice with Garlic
  • 4 chicken breasts, pounded thin
  • 1/2 cup sliced grape tomatoes
  • 1/2 cup cucumbers, sliced
  • 1/4 cup crumbled feta cheese
  • fresh chopped dill


  • Whisk together all marinade ingredients.  Place chicken in a container or a plastic bag and top with all of marinade.  Make sure all chicken pieces are covered.  Marinate overnight or for a few hours.
  • Preheat grill to medium high and oil the grates. Shake excess marinade off chicken and place on the grill.  Cook until the internal temperature registers 165 degrees, about 8-10 minutes per side. This will depend on how thick your chicken is.
  • While chicken is grilling toss together all tzatziki sauce ingredients.  Add salt and pepper to taste.
  • When chicken is done assemble bowls.  Fill bottom of bowl with Seeds of Change Quinoa & Brown Rice with Garlic.  Top with warm chicken, tomatoes, cucumbers, feta and top with sauce.