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This Greek chicken quinoa gyro bowl is all about fresh flavors and balanced textures. The juicy chicken, crisp vegetables, fluffy quinoa, and creamy tzatziki make it a complete meal that feels both light and satisfying. It is perfect for when you crave the taste of a gyro without the wrap.
I first made this bowl as a quick dinner after a busy day and it instantly became a regular in my kitchen. The freshness of the cucumbers with the tang of tzatziki is something I never get tired of.
Ingredients
- Chicken breast: marinated in lemon garlic and oregano adds tenderness and classic Mediterranean flavor
- Cooked quinoa: provides a hearty base with a nutty taste and fluffy texture
- Cucumbers: sliced thin for refreshing crunch choose firm ones with bright green skin
- Cherry tomatoes: halved for juicy sweetness pick ripe ones for the best flavor
- Crumbled feta: adds creamy saltiness look for a good quality block feta packed in brine
- Greek yogurt: for the tzatziki creates a creamy tangy sauce full fat yogurt makes it richer
- Fresh lemon juice: brightens the dish and balances flavors
- Garlic: minced for the sauce brings aromatic depth
Step-by-Step Instructions
- Cook the Chicken:
- Heat a skillet or grill pan over medium heat. Add the marinated chicken and cook slowly until golden brown on both sides and no longer pink inside. Let it rest before slicing thinly. This resting step keeps the chicken juicy and tender.
- Prepare the Tzatziki:
- In a small bowl combine Greek yogurt lemon juice and minced garlic. Stir until creamy and well mixed. For extra freshness you can fold in grated cucumber and a sprinkle of dill.
- Assemble the Bowl:
- Place a layer of fluffy quinoa in each serving bowl. Arrange slices of chicken cucumbers cherry tomatoes and feta on top. Drizzle with the prepared tzatziki sauce and finish with a handful of fresh herbs such as parsley or mint.
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Quinoa is my favorite part of this dish because it soaks up all the juices and sauce. I remember making it once for a family picnic and it was the first bowl to disappear.
Storage Tips
Store leftovers in airtight containers in the fridge for up to three days. Keep the tzatziki separate to prevent the bowl from becoming watery.
Ingredient Substitutions
Swap chicken with grilled shrimp or chickpeas for a vegetarian twist. Replace quinoa with brown rice or couscous if that is what you have.
Serving Suggestions
Serve this bowl warm for dinner or pack it chilled for a refreshing lunch. Add warm pita bread on the side for extra heartiness.
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Cultural Context
This bowl is inspired by Greek gyros but transforms them into a lighter grain bowl format. It keeps the classic flavors of lemon garlic herbs and yogurt while leaving out the bread wrap.
Frequently Asked Questions About Recipes
- → What type of chicken works best?
Boneless, skinless chicken breast or thighs work well. Marinate in lemon, garlic, and oregano for the best flavor.
- → Can I substitute the quinoa?
Yes, you can use brown rice, couscous, or cauliflower rice depending on your preference.
- → How do I make the tzatziki sauce?
Combine Greek yogurt, lemon juice, garlic, and cucumber for a creamy and refreshing sauce.
- → Can this be made ahead of time?
Yes, prepare the chicken and quinoa in advance. Store veggies and sauce separately to keep them fresh until serving.
- → What toppings go well with this bowl?
Crumbled feta, fresh herbs like dill or parsley, and a drizzle of olive oil make great finishing touches.