Description
At its core, this recipe is a fresh, vibrant assembly of Mediterranean staples. While a traditional gyro consists of meat cooked on a vertical rotisserie and wrapped in pita bread with tomato, onion, and tzatziki, our version reimagines these components for the modern home cook. The Sheet Pan Greek Chicken Gyro Bowls utilize the convenience of a flat baking sheet to roast high-quality protein and seasonal vegetables simultaneously.
Ingredients
Scale
For the chicken & veggies:
- 2 boneless, skinless chicken breasts (or thighs), sliced
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tbsp lemon juice
- 1 tsp dried oregano
- 1 tsp paprika
- ½ tsp cumin
- Salt and pepper to taste
- 1 red onion, sliced
- 1 bell pepper, sliced
- 1 zucchini, sliced
For the bowls:
- 2 cups cooked rice or quinoa
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ½ cup feta cheese, crumbled
- ½ cup olives (optional)
For the tzatziki sauce:
- 1 cup Greek yogurt
- 1 small cucumber, grated and squeezed dry
- 1 clove garlic, minced
- 1 tbsp lemon juice
- 1 tbsp olive oil
- Salt to taste
Instructions
1. Prep & marinate
- Preheat oven to 200°C (400°F).
- In a bowl, mix olive oil, garlic, lemon juice, oregano, paprika, cumin, salt, and pepper.
- Add chicken and toss to coat well.
2. Sheet pan cooking
- Spread chicken, onion, bell pepper, and zucchini on a sheet pan.
- Roast for 20–25 minutes until chicken is cooked through and veggies are tender.
3. Make tzatziki
- Mix yogurt, grated cucumber, garlic, lemon juice, olive oil, and salt.
- Chill until ready to serve.
4. Assemble bowls
- Add rice or quinoa to bowls.
- Top with roasted chicken and veggies.
- Add tomatoes, cucumber, feta, and olives.
- Drizzle with tzatziki sauce.
Notes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
Keywords: Roasted Mediterranean chicken bowls and deconstructed chicken gyros and Greek sheet pan dinners and healthy chicken grain bowls