Chicken Gyro Bowl
This chicken gyro bowl is brighter and fresher than takeout! It features juicy marinated chicken, fluffy quinoa, a crisp salad, and creamy tzatziki, all coming together for a simple, restaurant-worthy weeknight dinner.
Equipment
- large bowl
- Whisk
- Skewers
- Grill or grill pan
Ingredients
For the chicken:
- 1 pound boneless, skinless chicken thighs
- 1/4 cup 1% plain Greek yogurt
- 1 teaspoon olive oil
- 1/2 tablespoon red wine vinegar
- 2 cloves garlic, finely chopped
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground turmeric
- 3/4 teaspoon kosher salt, plus more for sprinkling
- 1/8 teaspoon red pepper flakes optional
- Freshly cracked black pepper
For the salad:
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- Kosher salt and freshly cracked black pepper
- 3 Persian cucumbers, thinly sliced
- 1 cup 145 g cherry tomatoes, halved
- 1/4 red onion, thinly sliced
For the bowls:
- 2 cups cooked quinoa
- 1 cup Skinny Tzatziki, from my blog
- 1/4 cup authentic feta, the kind that comes in brine, crumbled
- 12 smashed castelvetrano olives
Instructions
Prepare the Chicken and Marinade
- Cut the chicken thighs into uniform 1-inch pieces.
- In a large bowl, whisk together the Greek yogurt, olive oil, red wine vinegar, garlic, oregano, turmeric, kosher salt, optional red pepper flakes, and black pepper.
- Add the chicken pieces to the marinade and toss until every piece is fully coated. Cover the bowl and refrigerate for at least 1 hour or up to 8 hours.
Skewer and Cook the Chicken
- If using wooden skewers, soak them in water for at least 30 minutes. Preheat an outdoor grill or grill pan over medium-low heat.
- Thread the marinated chicken onto 4 skewers, leaving a little space between each piece. Discard any leftover marinade. Lightly sprinkle the skewers with extra salt and pepper.
- Grill the chicken for about 15 minutes, turning occasionally, until golden brown, lightly charred, and cooked through.
Make the Salad
- While the chicken is cooking, make the dressing. In a medium bowl, whisk together the olive oil, red wine vinegar, salt, and pepper.
- Add the sliced cucumbers, halved cherry tomatoes, and sliced red onion to the bowl. Toss gently to combine.
Assemble the Bowls
- Divide the cooked quinoa among 4 bowls. Top with the cucumber tomato salad, a dollop of tzatziki, crumbled feta, and smashed olives.
- Place a hot chicken skewer on top of each bowl and serve immediately.
Notes
Storage: Store leftover components—chicken, quinoa, salad, and tzatziki—in separate airtight containers in the refrigerator for up to 4 days for best results.
Meal Prep Tip: To prevent a soggy salad, keep the dressing separate and only toss the vegetables right before serving. The chicken and quinoa can be cooked ahead of time.
Cooking Tip: For the best flavor, avoid overcrowding the grill or pan. This allows the chicken to develop a beautiful golden-brown crust instead of steaming.
Variations: For a lower-carb option, serve the chicken and toppings over a bed of mixed greens instead of quinoa.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.