Description

When I first dreamed up the idea for a Greek Chicken Gyro Bowl, I was craving something that combined fresh, bold flavors with hearty, satisfying ingredients. I wanted the experience of eating a delicious gyro but in a lighter, easier-to-make format

Ingredients

Scale

1 lb chicken breast, marinated in lemon juice, garlic, and oregano
2 cups cooked quinoa
1/2 cup sliced cucumbers
1/2 cup halved cherry tomatoes
1/4 cup crumbled feta cheese

For the Tzatziki Sauce
1/2 cup Greek yogurt
1 tablespoon lemon juice
1 garlic clove, minced

Optional Garnish
Fresh herbs like parsley, mint, or dill

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Instructions

Step 1: In a bowl, marinate the chicken breast with lemon juice, minced garlic, and dried oregano for at least 30 minutes

Step 2: Heat a grill pan or non-stick skillet over medium-high heat and cook the chicken for 6-8 minutes per side, or until fully cooked through

Step 3: Remove the chicken from the heat and let it rest for a few minutes before slicing thinly

Step 4: While the chicken cooks, prepare the quinoa according to package instructions if not already cooked and fluff with a fork

Step 5: In a small bowl, whisk together the Greek yogurt, lemon juice, and minced garlic to create the tzatziki sauce

Step 6: Slice the cucumbers and halve the cherry tomatoes, setting them aside for easy assembly

Step 7: To assemble the bowls, start by adding a generous scoop of quinoa to each serving bowl

Step 8: Arrange the sliced chicken on top, followed by the cucumbers, cherry tomatoes, and crumbled feta cheese, then drizzle with tzatziki sauce and garnish with fresh herbs if desired