Name: Greek Chicken Gyros Bowls with Tzatziki Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Mediterranean
Ingredients: 2 pounds boneless, skinless chicken breasts; 3 cloves garlic (minced); 3 tablespoons lemon juice; 3 teaspoons white wine vinegar; 2 tablespoons extra virgin olive oil; 3 tablespoons nonfat Greek yogurt; 1½ tablespoons dried oregano; 1 teaspoon ground mustard; 2 teaspoons kosher salt; 1 red onion, thinly sliced (for pickled onions); ¼ cup apple cider vinegar; 2 teaspoons sugar; 1 medium cucumber (seeded and grated); 1¼ cups nonfat Greek yogurt; 2 cloves garlic (minced); 1 tablespoon lemon juice; 2 teaspoons white wine vinegar; 1 tablespoon extra virgin olive oil; ½ teaspoon kosher salt; ¼ teaspoon black pepper; 3 cups cooked quinoa; 1 cup grape tomatoes (halved); 1 cucumber (sliced); 4 ounces feta cheese (crumbled); ¼ cup chopped flat-leaf parsley; ¼ cup chopped mint

Description

A modern, healthy take on Greek gyros featuring tender marinated chicken, quinoa, fresh veggies, and creamy tzatziki. Perfect for a quick, balanced meal with Mediterranean flavors and textures.

Ingredients

2 pounds boneless, skinless chicken breasts
3 cloves garlic (minced)
3 tablespoons lemon juice
3 teaspoons white wine vinegar
2 tablespoons extra virgin olive oil
3 tablespoons nonfat Greek yogurt
1½ tablespoons dried oregano
1 teaspoon ground mustard
2 teaspoons kosher salt
1 red onion, thinly sliced (for pickled onions)
¼ cup apple cider vinegar
2 teaspoons sugar
1 medium cucumber (seeded and grated)
1¼ cups nonfat Greek yogurt
2 cloves garlic (minced)
1 tablespoon lemon juice
2 teaspoons white wine vinegar
1 tablespoon extra virgin olive oil
½ teaspoon kosher salt
¼ teaspoon black pepper
3 cups cooked quinoa
1 cup grape tomatoes (halved)
1 cucumber (sliced)
4 ounces feta cheese (crumbled)
¼ cup chopped flat-leaf parsley
¼ cup chopped mint

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Instructions

In a large zip-top bag, combine 3 cloves garlic, 3 tablespoons lemon juice, 3 teaspoons white wine vinegar, 2 tablespoons olive oil, 3 tablespoons nonfat Greek yogurt, 1½ tablespoons oregano, 1 teaspoon ground mustard, and 2 teaspoons kosher salt. Add chicken breasts and marinate for 1 hour (ideally refrigerated overnight).
For pickled onions, combine 1 red onion slices, ¼ cup apple cider vinegar, 2 teaspoons sugar, and a pinch of salt in a jar; refrigerate for 15–30 minutes.
Meanwhile, prepare tzatziki: mix 1¼ cups nonfat Greek yogurt, 2 cloves garlic, 1 tablespoon lemon juice, 2 teaspoons white wine vinegar, 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir in ½ of the grated cucumber.
Preheat oven to 400°F (200°C). Place chicken on a baking sheet, brushed with olive oil from marinade. Season with remaining oregano and salt. Roast for 20–25 minutes until golden and cooked through.
Assemble bowls: layer ¾ cup quinoa in each of 4 bowls. Top with chicken slices, halved tomatoes, sliced cucumbers, pickled onions, crumbled feta, and a spoonful of tzatziki. Garnish with chopped parsley, mint, and remaining grated cucumber.

Notes

For a vegan option, substitute feta with crumbled vegan cheese. Omit pickled onions for a milder flavor. The chicken can be grilled or pan-seared instead of baked. Serve with extra tzatziki on the side.