Name: Mediterranean Gyro Bowls: A Flavorful Journey into Healthy Eating Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 1 lb boneless, skinless chicken thighs; 1 cup quinoa, rinsed; 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; 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; Salt, to taste; 1 cup cherry tomatoes, halved; ½ red onion, thinly sliced; ¼ cup Kalamata olives, pitted and sliced; ¼ cup feta cheese, crumbled; 2 Tbsp fresh parsley, chopped (optional)

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Introduction

Mediterranean Gyro Bowls offer a delicious and wholesome meal that combines tender marinated chicken, fluffy quinoa, fresh vegetables, and creamy tzatziki. This vibrant dish brings together classic Mediterranean flavors in a simple, healthy bowl perfect for lunch or dinner.

A wooden bowl holds a colorful layered dish starting at the bottom with a bed of light beige grain, likely couscous, topped with crumbled white cheese sprinkled across the surface. On one side, slices of medium-rare brown roast beef are arranged neatly, next to bright yellow lemon wedges. Red cherry tomatoes and orange chopped tomatoes fill another section, while thin rings of purple onion sit near the center. Fresh green cucumber slices occupy a separate corner, adding vibrant contrast. Creamy white sauce with green dill herb sprigs is dolloped on top in the middle, with small green dill pieces sprinkled around the bowl. In the background, white bowls with a creamy dip and soft white bread pieces are visible against a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb boneless, skinless chicken thighs
1 cup quinoa, rinsed
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
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
1 cup cherry tomatoes, halved
½ red onion, thinly sliced
¼ cup Kalamata olives, pitted and sliced
¼ cup feta cheese, crumbled
2 Tbsp fresh parsley, chopped (optional)

Instructions

Step 1: Marinate the chicken by combining the olive oil, lemon juice, minced garlic, oregano, smoked paprika, cumin, salt, and pepper in a medium bowl. Toss the chicken thighs in the marinade until well coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.
Step 2: Rinse the quinoa under cold water to remove its bitter coating. Place it in a saucepan with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low and cover. Let it simmer gently for 15 minutes or until the water is absorbed and quinoa is fluffy. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
Step 3: Heat a skillet over medium-high heat. Remove the chicken from the marinade and sear it for about 5-6 minutes per side, until cooked through and nicely browned. Transfer to a plate and let it rest for a few minutes, then slice thinly.
Step 4: Prepare the tzatziki sauce by mixing the Greek yogurt, grated cucumber, chopped dill, lemon zest, and a pinch of salt in a small bowl. Stir until smooth and refrigerate briefly to let the flavors meld.
Step 5: To assemble the bowls, divide the cooked quinoa among four bowls. Top each with sliced chicken, halved cherry tomatoes, red onion slices, Kalamata olives, and crumbled feta cheese. Add a generous dollop of tzatziki and sprinkle with fresh parsley if desired.

Tips & Variations

For extra smoky flavor, try adding a pinch of smoked paprika to the tzatziki sauce.
Swap chicken thighs for lamb or beef strips for a traditional gyro twist.
Use brown rice or couscous instead of quinoa for different textures.
Make the tzatziki a day ahead to deepen its flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Keep the tzatziki sauce separate if possible to maintain freshness. To reheat, warm the chicken and quinoa gently in the microwave or on the stove, then add fresh vegetables and tzatziki before serving.

How to Serve

A wooden bowl filled with multiple colorful layers of food is shown on a white marbled surface. The bottom layer consists of light beige couscous that covers the entire bowl. On top of that, there are crumbled white cheese pieces spread across the right side and some stacked sliced medium-rare beef slices with pink centers on the left side. Bright red cherry tomatoes and orange-yellow tomato pieces are arranged along the upper left and bottom right edges. Sliced green cucumbers with dill are on the upper right side, accompanied by few red onion rings near the top middle. A creamy white sauce with green dill is dolloped centrally over the couscous and beef, topped with small spices. There are lemon wedges placed beside the beef and tomatoes. In the background, a white bowl with a sauce and fresh green herbs can be seen, along with a stack of flatbread. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast works well, but thighs tend to stay juicier and more flavorful after cooking.

Is quinoa necessary, or can I replace it with another grain?

Quinoa is recommended for its texture and protein content, but you can substitute with couscous, rice, or bulgur based on your preference.