Description
Mediterranean flavors dance in this Greek Chicken Gyro Bowl, blending succulent marinated chicken with zesty tzatziki and fresh herbs. Crisp vegetables and warm pita bread complete this satisfying meal that brings Greek street food straight to your kitchen.
Ingredients
Scale
Main Ingredients:
- 1 lb (454 g) chicken breast
- 2 cups (380 g) quinoa
Fresh Produce:
- 1/2 cup (75 g) cucumbers
- 1/2 cup (100 g) cherry tomatoes
- 1 garlic clove
- 1 tablespoon lemon juice
Seasoning and Dairy:
- 1/4 cup (30 g) feta cheese
- 1/2 cup (120 ml) Greek yogurt
- Oregano
- 1 tablespoon (15 ml) lemon juice
- 1 garlic clove, minced
Instructions
- Marinate chicken in Greek-inspired herbs and spices for enhanced flavor depth, allowing the meat to absorb seasonings for 15-20 minutes at room temperature.
- Heat skillet or grill to medium-high heat around 400°F, ensuring surface is hot before cooking chicken to achieve perfect golden-brown exterior and juicy interior.
- Cook chicken thoroughly until internal temperature reaches 165°F, approximately 6-8 minutes per side, turning once to create beautiful caramelized edges.
- While chicken cooks, prepare quinoa according to package instructions, fluffing grains with a fork after cooking to maintain light texture.
- Slice cooked chicken into thin, diagonal strips, ensuring even and appealing presentation for the bowl.
- Layer quinoa as the base of the bowl, creating a nutritious foundation for the remaining ingredients.
- Arrange sliced chicken atop quinoa, distributing pieces evenly across the surface.
- Add chopped fresh vegetables like cucumber, tomatoes, and red onions for crisp texture and vibrant color.
- Generously drizzle tzatziki sauce over the entire bowl, allowing the creamy yogurt-based sauce to integrate with other ingredients.
- Garnish with fresh herbs such as chopped parsley or mint to elevate the Mediterranean flavor profile and add a final aromatic touch.
Notes
- Slice chicken against the grain for maximum tenderness and easier chewing.
- Toast quinoa in a dry pan before cooking to enhance its nutty flavor and add depth to the dish.
- Use a meat thermometer to ensure chicken reaches 165°F (74°C) for safe consumption without overcooking.
- Swap quinoa for cauliflower rice to make the bowl low-carb and keto-friendly, maintaining the Mediterranean essence of the recipe.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Snacks
- Method: Grilling
- Cuisine: Greek
Nutrition
- Serving Size: 4
- Calories: 475
- Sugar: 4 g
- Sodium: 590 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 6 g
- Protein: 36 g
- Cholesterol: 85 mg