Mediterranean Gyro Bowls A Flavorful Journey into Healthy Eating Recipe
Mediterranean Gyro Bowls offer a delicious and healthy way to enjoy bold Mediterranean flavors with tender marinated chicken, fluffy quinoa, fresh vegetables, and creamy homemade tzatziki sauce. This recipe combines simple ingredients to create a wholesome meal perfect for lunch or dinner.
- Prep Time: 15 minutes (plus marination time up to 24 hours)
- Cook Time: 25 minutes
- Total Time: 40 minutes (excluding marination time)
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Low Fat
Ingredients
Scale
Chicken Marinade
- 1 lb boneless, skinless chicken thighs
- 3 Tbsp extra‑virgin olive oil
- 2 Tbsp fresh lemon juice
- 2 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp smoked paprika
- ¼ tsp ground cumin
- Salt and freshly ground black pepper, to taste
Quinoa
- 1 cup quinoa, rinsed
- 2 cups water
- Pinch of salt
Tzatziki Sauce
- 1 cup plain Greek yogurt (full‑fat)
- ½ cucumber, grated and excess water squeezed out
- 1 Tbsp fresh dill, finely chopped
- 1 tsp lemon zest
- Pinch of salt
Bowls Toppings
- 1 cup cherry tomatoes, halved
- ¼ cup feta cheese, crumbled
Instructions
- Marinate the chicken: In a medium bowl, combine olive oil, lemon juice, minced garlic, oregano, smoked paprika, cumin, salt, and pepper. Add the chicken thighs, toss well to coat, cover, and refrigerate for at least 15 minutes or up to 24 hours to absorb the flavors.
- Cook the quinoa: Rinse the quinoa under cold water to remove bitterness. Transfer it to a saucepan with water and a pinch of salt. Bring to a boil, then reduce heat to a simmer, cover, and cook for 15 minutes until the water is absorbed. Fluff with a fork and keep warm.
- Sear the chicken: Heat a large skillet over medium-high heat with a drizzle of olive oil. Place marinated chicken thighs in a single layer and cook undisturbed for 4–5 minutes until a golden crust forms. Flip and cook the other side for 4–5 minutes. Reduce heat, cover, and continue cooking for 5–7 minutes or until the internal temperature reaches 165°F (74°C). Let rest for 5 minutes before slicing thinly.
- Prepare the tzatziki sauce: In a small bowl, combine Greek yogurt, grated cucumber, chopped dill, lemon zest, and a pinch of salt. Stir until smooth and refrigerate briefly to meld the flavors.
- Assemble the bowls: Divide the cooked quinoa evenly among four bowls. Top each with sliced chicken, halved cherry tomatoes, crumbled feta cheese, and a generous dollop of the homemade tzatziki sauce. Serve immediately and enjoy your fresh and vibrant Mediterranean Gyro Bowls.
Notes
- Marinating the chicken overnight intensifies the flavor and tenderness.
- Make sure to squeeze out excess water from the grated cucumber to keep the tzatziki thick and creamy.
- Quinoa can be cooked ahead of time and reheated when assembling the bowls.
- Feel free to add extra toppings such as olives, red onion slices, or fresh parsley for added texture and taste.
- Chicken can be replaced with lamb or beef if preferred, adjusting cooking time accordingly.
Keywords: Mediterranean Gyro Bowls, Chicken Gyro, Healthy Mediterranean Recipe, Quinoa Bowl, Tzatziki Sauce, Greek Yogurt Sauce, Easy Chicken Bowl, Healthy Dinner
