Mediterranean Gyro Bowls: A Flavorful Journey into Healthy Eating Recipe
Mediterranean Gyro Bowls combine tender marinated chicken thighs with fluffy quinoa, fresh vegetables, and a creamy homemade tzatziki sauce. This wholesome, flavorful dish offers a healthy and satisfying meal that brings the vibrant tastes of the Mediterranean into your kitchen. Perfect for a nutritious lunch or dinner, these bowls are easy to prepare and packed with balanced flavors and textures.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Low Fat
Ingredients
Scale
Main Protein & Grains
- 1 lb boneless, skinless chicken thighs
- 1 cup quinoa, rinsed
Marinade & Sauce
- 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
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
- Salt, to taste
Vegetables & Garnishes
- 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
- Marinating the Chicken: In a medium bowl, combine 3 Tbsp extra-virgin olive oil, 2 Tbsp fresh lemon juice, minced garlic, oregano, smoked paprika, cumin, and a generous pinch of salt and black pepper. Add the 1 lb boneless, skinless chicken thighs and toss well to coat. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse.
- Cooking the Quinoa: Rinse 1 cup quinoa thoroughly under cold water to remove its bitter saponin coating. Transfer the rinsed quinoa to a saucepan, add 2 cups water and a pinch of salt, and bring to a boil. Reduce heat to low, cover, and let simmer gently for about 15 minutes or until the quinoa is tender and water is absorbed. Remove from heat and fluff with a fork.
- Searing the Chicken: Heat a skillet over medium-high heat. Remove chicken from marinade and sear the thighs for about 4-5 minutes on each side until golden brown and cooked through. Transfer to a plate and let the chicken rest for a few minutes, then slice thinly.
- Preparing the Tzatziki Sauce: In a small bowl, mix together 1 cup plain Greek yogurt, grated and drained cucumber, finely chopped dill, lemon zest, and a pinch of salt. Stir until smooth and refrigerate briefly to let the flavors meld.
- Assembling the Bowls: Divide the cooked quinoa evenly among four bowls. Top each with sliced chicken, halved cherry tomatoes, thinly sliced red onion, sliced Kalamata olives, and a generous crumble of feta cheese. Add a dollop of tzatziki sauce on top and garnish with fresh parsley if desired. Serve immediately and enjoy!
Notes
- For extra flavor, marinate the chicken overnight.
- Using full-fat Greek yogurt gives the tzatziki a rich, creamy texture.
- Drain the grated cucumber well to avoid watery tzatziki.
- Quinoa can be cooked ahead and stored in the fridge for up to 3 days.
- Feel free to substitute chicken thighs with chicken breasts or lamb for variation.
Keywords: Mediterranean Gyro Bowl, Chicken Quinoa Bowl, Healthy Mediterranean Recipe, Tzatziki Sauce, Greek Chicken Bowl
