Greek Chicken Gyro Bowl
A vibrant and healthy Mediterranean-inspired bowl featuring herb-marinated chicken, zesty pickled onions, and creamy homemade tzatziki over a bed of protein-packed quinoa.
Equipment
- Large Skillet or Grill Pan
- Box Grater
Ingredients
Chicken & Marinade
- 2 pounds chicken breasts boneless, skinless
- 3 cloves garlic minced
- 3 Tablespoons lemon juice
- 3 teaspoons white wine vinegar
- 2 Tablespoons extra virgin olive oil
- 3 Tablespoons Greek yogurt nonfat
- 1.5 Tablespoons dried oregano
- 1 teaspoon ground mustard
- 2 teaspoons kosher salt
Tzatziki Sauce
- 2 cloves garlic minced
- 1 Tablespoon lemon juice
- 2 teaspoons white wine vinegar
- 1 Tablespoon extra virgin olive oil
- 1.25 cups Greek yogurt nonfat
- 1 medium cucumber grated and squeezed
Assembly & Sides
- 3 cups cooked quinoa
- 1/2 red onion thinly sliced
- 4 ounces feta cheese crumbled
Instructions
- Add the marinade ingredients to a large Ziploc bag, add the chicken and massage the marinade into the meat. Allow to marinate for at least 1 hour, or preferably overnight.
- Add sliced onions to a medium bowl. Pour boiling water over them to cover, wait 10 seconds, then drain. Heat vinegar and sugar in a saucepan until dissolved, then pour over onions and let cool.
- Grate the cucumber and squeeze out excess liquid using a tea towel. Mix with yogurt, garlic, lemon, vinegar, and oil. Set aside for 20 minutes.
- Cook chicken in a large skillet over medium heat for 5-6 minutes on each side until cooked through (165°F). Cut into strips.
- Divide quinoa between bowls. Top with chicken strips, pickled onion, tomato, cucumber, and feta. Drizzle with tzatziki sauce and garnish with parsley and mint.
Notes
For meal prep, keep the fresh vegetables and tzatziki in separate containers to maintain the best texture throughout the week.
