Overhead shot closeup of Chicken Gyro Quinoa Bowls

Chicken Gyro Quinoa Bowls

Course: Main Dish
Cuisine: Greek
Keyword: chicken gyro bowls, gyro bowls
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 bowls
Calories: 678 kcal
These Chicken Gyro Quinoa Bowls with Tzatziki turn your favorite traditional Greek sandwich into a quick, healthy dinner.
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Ingredients

  • 2 lbs. chicken breasts

Marinade

  • 3 cloves garlic minced
  • 3 Tablespoons lemon juice
  • 3 teaspoons white wine vinegar
  • 2 Tablespoons extra virgin olive oil
  • 3 Tablespoons plain Greek yogurt
  • Tablespoons dried oregano
  • 1 teaspoon ground mustard
  • 2 teaspoons kosher salt

Tzatziki

  • 2 cloves garlic minced
  • 1 Tablespoon lemon juice
  • 2 teaspoons white wine vinegar
  • 1 Tablespoon extra virgin olive oil
  • 1 ¼ cups plain Greek yogurt
  • 1 medium cucumber
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

Pickled Onions

  • 1/2 red onion thinly sliced
  • ¼ cup apple cider vinegar
  • 2 teaspoons sugar

Assembly

  • 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

Instructions

Marinade:

  1. 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.

Pickled Onions:

  1. 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.

  2. Heat vinegar and sugar in a small saucepan over medium heat until sugar has dissolved, about 3 minutes.

  3. Pour vinegar mixture over onions. Allow to stand at room temperature, until fully cooled, about 20 minutes.

Tzatziki:

  1. 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.
  2. Place cucumber in a bowl. Add remaining ingredients then mix to combine. Set aside for at least 20 minutes for the flavors combine.

Chicken:

  1. 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.

Assembly:

  1. Divide quinoa between bowls. Top with chicken strips, pickled onion, tomato, cucumber and feta. Drizzle with tzatziki sauce and garnish with parsley and mint.
Nutrition Facts
Chicken Gyro Quinoa Bowls
Amount Per Serving
Calories 678 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 7g44%
Cholesterol 174mg58%
Sodium 2076mg90%
Potassium 1430mg41%
Carbohydrates 42g14%
Fiber 5g21%
Sugar 9g10%
Protein 67g134%
Vitamin A 550IU11%
Vitamin C 18.2mg22%
Calcium 280mg28%
Iron 3.4mg19%
* Percent Daily Values are based on a 2000 calorie diet.