Description
A delicious and healthy chicken gyro bowl featuring marinated chicken thighs, cooked quinoa, fresh vegetables, and tzatziki sauce.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 cups cooked quinoa
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup tzatziki sauce
- Fresh parsley, for garnish
Instructions
- In a large bowl, combine olive oil, garlic powder, onion powder, oregano, smoked paprika, salt, and pepper to create a marinade.
- Add the chicken thighs to the marinade, ensuring they are evenly coated. Cover and let marinate in the refrigerator for at least 30 minutes.
- Preheat a grill or a skillet over medium-high heat.
- Remove the chicken from the marinade and cook on the grill or skillet for about 6-7 minutes per side, or until the internal temperature reaches 165°F.
- Remove the cooked chicken from the heat and let it rest for a few minutes before slicing it into strips.
- In serving bowls, layer the cooked quinoa as a base.
- Top the quinoa with sliced chicken, diced cucumber, cherry tomatoes, and thinly sliced red onion.
- Drizzle tzatziki sauce over the top of each bowl.
- Garnish with fresh parsley and additional salt and pepper if desired.
- Serve immediately and enjoy your delicious chicken gyro bowl!
Notes
- Marinate the chicken for a longer time if possible for extra flavor.
- Can substitute chicken thighs with chicken breasts if preferred.
- Feel free to add other vegetables like bell peppers or feta cheese.
- Prep Time: 30
- Cook Time: 15
- Category: Main Dish
- Method: Grilling or Skillet Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 100mg