Mediterranean Gyro Bowls Recipe
Mediterranean Gyro Bowls combine tender marinated chicken thighs, fluffy quinoa, fresh vegetables, and a creamy homemade tzatziki sauce to create a vibrant, healthy meal inspired by traditional Mediterranean flavors. Perfect for a nutritious lunch or dinner, these bowls offer a delicious balance of protein, grains, and fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Low Fat
Ingredients
Scale
For the 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
For the Quinoa
- 1 cup quinoa, rinsed
- 2 cups water
- Pinch of salt
For the 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
For Serving
- 1 cup cherry tomatoes, halved
- ¼ cup feta cheese, crumbled
- Olive oil for cooking
Instructions
- Marinate the chicken: In a medium bowl, combine 3 tablespoons of olive oil, 2 tablespoons of lemon juice, minced garlic, oregano, smoked paprika, cumin, and a pinch of salt and pepper. Add the chicken thighs, toss to coat thoroughly, cover the bowl, and refrigerate for at least 15 minutes to allow the flavors to meld, or up to 24 hours for more intensity.
- Cook the quinoa: Rinse 1 cup of quinoa under cold water to remove any bitterness. Transfer it to a saucepan with 2 cups of water and a pinch of salt. Bring it to a boil, then reduce the heat to a simmer. Cover and cook for 15 minutes or until the water is fully absorbed. Fluff the cooked quinoa with a fork, keep warm, and set aside.
- Sear the chicken: Heat a large skillet over medium-high heat and add a drizzle of olive oil. Place the marinated chicken thighs in the skillet in a single layer. Cook for 4-5 minutes without moving them to develop a golden crust, then flip and cook another 4-5 minutes. Lower the heat, cover the pan, and cook for an additional 5-7 minutes until the internal temperature reaches 165°F (74°C). Remove the chicken from heat and let it rest for 5 minutes before slicing.
- Prepare the tzatziki sauce: In a small bowl, combine 1 cup of Greek yogurt, the grated cucumber with excess water squeezed out, finely chopped fresh dill, lemon zest, and a pinch of salt. Stir until smooth and refrigerate briefly to let the flavors meld together.
- Assemble the bowls: Divide the cooked quinoa evenly among four bowls. Top each bowl with sliced chicken thighs, halved cherry tomatoes, and crumbled feta cheese. Add a generous dollop of tzatziki sauce in the center. Drizzle any remaining pan juices over the chicken for extra flavor. Serve immediately and enjoy your Mediterranean Gyro Bowls.
Notes
- For best results, marinate the chicken for at least an hour or overnight to deepen the flavor.
- If you prefer, you can substitute chicken thighs with chicken breasts, but cooking times may vary.
- The tzatziki sauce can be made a day ahead to enhance its flavors.
- Feel free to add other Mediterranean toppings such as olives, roasted peppers, or red onion slices.
- Leftover components can be stored separately in airtight containers for up to 3 days for easy meal prep.
Keywords: Mediterranean Gyro Bowls, healthy chicken recipe, quinoa bowls, tzatziki sauce, Greek yogurt, Mediterranean diet, easy dinner, meal prep
Find it online: https://epicrecipebox.com/mediterranean-gyro-bowls-recipe/