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Gluten-Free Greek Chicken Gyro Bowls

Delicious Gluten-Free Greek Chicken Gyro Bowls

Delight in these Gluten-Free Greek Chicken Gyro Bowls filled with marinated chicken, fresh veggies, and tzatziki.
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Prep Time 20 minutes
Cook Time 30 minutes
Tzatziki Resting Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Greek
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 16 oz Chicken Main protein source, cut into bite-sized chunks.
  • 4 tbsp Lemon Juice Provides acidity to marinate and flavor the chicken.
  • 1.5 tbsp Olive Oil Adds moisture and enhances marinade flavor.
  • 1 tsp Paprika Gives warmth and depth to the chicken flavor.
  • 1 tsp Oregano Essential Mediterranean herb for flavor.
  • 0.5 tsp Basil Yields a subtle sweetness in the marinade.
  • 0.5 tsp Cumin Adds earthiness and enhances the Mediterranean feel.
  • 0.75 tsp Salt Essential seasoning to enhance flavors.
  • 0.5 tsp Pepper Essential seasoning to enhance flavors.
For the Tzatziki Sauce
  • 0.5 cup Greek Yogurt Base for tzatziki, provides creaminess.
  • 1 tsp Garlic Adds aromatic flavors to tzatziki, minced.
  • 0.33 cup Cucumber Freshness for tzatziki; remove excess moisture, grated.
  • 2 tbsp Dill Offers herby freshness to the sauce.
  • 1 tbsp Mint Offers herby freshness to the sauce.
For the Bowls
  • 0.5 cup Quinoa Nutritious base for the bowls, packed with protein.
  • Romaine Lettuce Provides crispness and bulk to the bowl.
  • 0.25 cup Tomatoes Adds freshness and color, diced.
  • 0.25 cup Olives Intense flavor and healthy fats.
  • 3 tbsp Red Onions Sharpness for balance, sliced.
  • 3 tbsp Feta Creamy tang that layers flavor.
  • 1 tbsp Cilantro Fresh garnish to finish.

Equipment

  • mixing bowl
  • skillet
  • pot
  • Meat Thermometer

Method
 

Preparation Steps
  1. Prepare Tzatziki: In a small mixing bowl, combine Greek yogurt, minced garlic, grated cucumber, dill, mint, lemon juice, and a pinch of salt. Stir well and let sit at room temperature for 15 minutes.
  2. Prep Fresh Toppings: Dice tomatoes, slice red onions, and chop cilantro, gathering in separate bowls.
  3. Marinate Chicken: In a medium bowl, combine chicken with olive oil, lemon juice, paprika, oregano, basil, cumin, salt, and pepper. Toss to coat and marinate for at least 10 minutes.
  4. Cook Quinoa: Rinse quinoa under cold water, then combine with water in a pot. Boil and then simmer covered for 15 minutes until water absorbs. Fluff with a fork.
  5. Cook Chicken: Heat a skillet and cook marinated chicken in batches for 12-15 minutes until cooked through and golden brown.
  6. Assemble Bowls: Start with romaine lettuce, add quinoa and sautéed chicken, then top with tomatoes, red onions, olives, feta, and tzatziki, garnished with cilantro.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 32gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 7gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 8gSugar: 4gVitamin A: 1500IUVitamin C: 40mgCalcium: 200mgIron: 3mg

Notes

For best flavor, allow tzatziki to chill. Customize toppings to your preference.

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