Chicken Gyro Bowls with tzatziki sauce turn your favorite traditional Greek sandwich into a quick, healthy dinner. Lots of yummy gyro toppings piled on a bed of fluffy quinoa.
Fall is coming. And for me, that usually means the onslaught of comfort food making its way into the kitchen – dishes like pumpkin risotto, osso buco and braised short ribs. But this year, I’m focusing on more mindful eating.
I’m ready to create more dishes that taste light and fresh, and feature lots of color. Enter these Chicken Gyro Bowls. Just look at the prettiness…
Gyros are traditionally made with either lamb or chicken and served on pita bread with lots of tzatziki (a cucumber-yogurt sauce), a bit of lettuce and a sprinkling of tomatoes.
For this recipe, I’m retaining all of those traditional ingredients, but I’m swapping out the heavy pita bread for quinoa which is filled with protein, fiber and iron. Perfect for when you’re looking to eat in a more healthful, mindful way.
Before you take a look at the recipe below, let me forewarn you. The list of ingredients for these Chicken Gyro Bowls can look intimidating. But really, the ingredients in each step are repeated over again – i.e. there is garlic, lemon juice, white wine vinegar, and Greek yogurt used in both the chicken marinade and tzatziki sauce.
You can make these from start to finish in just about 30 minutes. Just be sure to marinate the chicken the night before.
While the chicken is marinating, it’s the perfect time to whip up some yummy tzatziki. All you need to make it is garlic, lemon juice, vinegar, olive oil, cucumber and Greek yogurt.
It’s also a great time to make the quick pickled onions (though you can make them up to 2 weeks ahead of time). In truth, I normally have a jar of these pretty pink onions in my fridge at all times.
I’ve got an entire post dedicated to how I pickle my onions. In the recipe for these Chicken Gyro Bowls, I make a half batch, but why not go ahead and pickle an entire onion. Then you can have leftovers for topping things like scrambled eggs, migas, tacos and salads.
My new favorite way to make quinoa is in the Instant Pot. If you have one at home, I’d definitely suggest cooking it up in there. It takes just a minute (plus time for pressure to build and release) and it comes out so flavorful and fluffy using these tips.
These bowls are great for meal prep. Since it’s just the two of us at home, I’ll normally have a couple extra servings to enjoy lunches during the week. Love that!
Wine Pairings for Chicken Gyro Bowls:
- Sauvignon Blanc or Vinho Verde will nicely compliment the fresh herbs and citrus in this recipe.
- A light fruity red wine, such as Beaujolais, won’t overpower the fresh flavors in this dish
- A dry Rosé will also pair well with these quinoa bowls.
If you loved these Chicken Gyro Bowls I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished bowl and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
More quinoa recipes:
- Quinoa Taco Bowls
- Quinoa Soup
- Taco Lettuce Wraps with Turkey & Quinoa
- Southwest Beef & Quinoa Stuffed Peppers
- How to Cook Perfect Quinoa in the Instant Pot
- Cauliflower Salad with Roasted Chickpeas & Quinoa
More bowl recipes:
- Yumm Sauce Bowls
- Sweet Potato & Chickpea Buddha Bowl
- Poke Bowls Recipe
- Spicy Peanut Tofu Bowls with Coconut Rice
- Spring Roll Bowls with Shrimp
- Fish Taco Bowls with Avocado Crema
Gyro Bowls Recipe
Chicken Gyro Quinoa Bowls
- 2 pounds boneless, skinless chicken breasts
- 3 cloves garlic (minced)
- 3 Tablespoons lemon juice
- 3 teaspoons white wine vinegar
- 2 Tablespoons extra virgin olive oil
- 3 Tablespoons Nonfat Greek Yogurt
- 1½ Tablespoons dried oregano
- 1 teaspoon ground mustard
- 2 teaspoons kosher salt
- 2 cloves garlic (minced)
- 1 Tablespoon lemon juice
- 2 teaspoons white wine vinegar
- 1 Tablespoon extra virgin olive oil
- 1 ¼ cups Open Nature Plain, Nonfat Greek Yogurt
- 1 medium cucumber
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1/2 red onion (thinly sliced)
- ¼ cup apple cider vinegar
- 2 teaspoons sugar
- 3 cups cooked quinoa
- 1 cup grape tomatoes (halved)
- 1 cucumber (sliced)
- 4 ounces feta (crumbled)
- ¼ cup chopped flat leaf parsley
- ¼ cup chopped mint
- 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 enough boiling water over them to fully cover and count to 10. Drain onions and place in jar or bowl.
- Heat vinegar and sugar in a small saucepan over medium heat until sugar has dissolved, about 3 minutes.
- Pour vinegar mixture over onions. Allow to stand at room temperature, until fully cooled, about 20 minutes.
- Cut the cucumber in half lengthwise and scoop out the seeds. Coarsely grate the cucumber using a box grater or food processor. Then wrap in paper towels or a tea towel and squeeze to remove excess liquid.
- Place cucumber in a bowl. Add remaining ingredients then mix to combine. Set aside for at least 20 minutes for the flavors combine.
- Remove chicken from marinade and cook in a large skillet or grill pan over medium heat 5-6 minutes on each side until cooked through. 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.