Chicken Gyro Bowl with Tzatziki
The easiest way into the week - a bright, build-your-own gyro bowl. Lemon-oregano chicken seared and sliced over herbed quinoa, with a crisp cucumber salad, briny olives, and cool tzatziki. Fresh, familiar, and endlessly customizable.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Serves
- 4
- Method
- Skillet
Even 20 minutes in lemon, garlic, and oregano transforms the chicken - the acid and herbs do the work. Get a hard sear for the charred edges, then rest and slice against the grain.
What actually matters here
- Marinate for real flavor. Lemon, garlic, oregano, and olive oil - 20 minutes minimum, longer is better.
- Sear hard, rest, slice. A hot pan gives you char, resting keeps it juicy, and slicing against the grain keeps it tender.
- Build, don't mix. Keep the components separate in the bowl so every bite can be its own thing.
Ingredients
Serves 4.
Lemon-Oregano Chicken
- 1 1/2 lbboneless chicken thighs
- 3 tbspolive oil
- 1lemon, juiced
- 3garlic cloves, grated
- 1 tbspdried oregano
- 1 tspkosher salt
- black pepper
Herbed Quinoa
- 1 1/2 cupsquinoa
- 2 tbspolive oil
- 1/4 cupchopped dill and parsley
- 1lemon, zested
Cucumber Salad & To Build
- 3Persian cucumbers, diced
- 1/2red onion, thinly sliced
- 1/2 cupKalamata olives
- 1 cupcherry tomatoes, halved
- 4 ozfeta, crumbled
- 1/4 cupdill and mint
Tzatziki
- 1 cupGreek yogurt
- 1/2cucumber, grated and squeezed dry
- 1garlic clove, grated
- 1 tbspchopped dill
- 1 tbsplemon juice
- 1 tbspolive oil
- salt
Before you start
- Whisk the marinade and coat the chicken; rest 20 minutes (or overnight).
- Cook the quinoa, then fold in olive oil, chopped herbs, and lemon zest.
- Make the tzatziki: stir Greek yogurt with grated, squeezed cucumber, garlic, dill, lemon, olive oil, and salt; chill until serving.
- Dice the cucumbers and onion; set out the olives.
Method
- Heat a skillet over medium-high.
- Sear the chicken 4 to 5 minutes a side until charred and 165 degrees.
- Rest 5 minutes, then slice against the grain.
- Toss the cucumber and onion with a little olive oil, lemon, and salt.
- Build each bowl: herbed quinoa, sliced chicken, cucumber salad, cherry tomatoes, olives, and crumbled feta.
- Finish with a big spoon of tzatziki, dill, and mint.
How you know it is right
- The chicken is charred outside and juicy inside.
- The rice is fluffy and flecked with herbs.
- The cucumber salad is crisp and cold.
- The tzatziki ties it all together, cool and garlicky.
How to serve it
Set the components out and let everyone build their own bowl - it makes a relaxed, customizable dinner. The chicken and quinoa keep all week for fast lunches.
If you want it simpler
- Good store-bought tzatziki is a great shortcut - just brighten it with a little lemon.
- Use a pre-cooked or leftover quinoa to get this on the table in 20 minutes.
Marinate, sear hard, build the bowl, finish with tzatziki.
This dish came from the SEASON plan for July 6 - 12, 2026, alongside nine other dinners and one shopping list.
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Written and tested by Chef Michael Rossi, who has spent thirty years in professional kitchens including Napa Rose, THE RANCH, The Masters at Augusta National, and The Beach Club. Every SEASON recipe is one he has cooked on a real line before it reaches a home kitchen.