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Greek Chicken Gyro Quinoa Bowl with Creamy Garlic Feta Recipe

Greek Chicken Gyro Quinoa Bowl with Creamy Garlic Feta Recipe
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★★★★★

4.9 from 19 reviews

This Greek Chicken Gyro Quinoa Bowl with Creamy Garlic Feta is a flavorful and wholesome dish combining tender marinated chicken, fluffy quinoa, and a tangy creamy garlic feta sauce. Topped with fresh vegetables and olives, it offers a delicious Mediterranean-inspired meal that’s perfect for lunch or dinner.

Ingredients

Scale

For the Chicken Gyro

  • 1 ½ lbs (700g) boneless, skinless chicken thighs or breasts
  • 2 tbsp olive oil
  • Juice and zest of 1 lemon
  • 3 garlic cloves, minced
  • 1 tsp dried oregano
  • ½ tsp paprika
  • ½ tsp salt
  • ¼ tsp black pepper

For the Quinoa

  • 1 cup quinoa, rinsed
  • 2 cups chicken broth
  • 1 tbsp olive oil
  • Pinch of salt

For the Creamy Garlic Feta

  • ¾ cup crumbled feta cheese
  • ½ cup Greek yogurt
  • 1 roasted garlic head or 2 cloves roasted garlic
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1–2 tbsp warm water (to thin if needed)

Bowl Toppings

  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • ½ cup shredded romaine lettuce
  • ¼ cup red onion, thinly sliced
  • ½ cup kalamata olives
  • Fresh parsley or dill for garnish

Instructions

  1. Cook the Quinoa: In a saucepan, bring chicken broth to a boil. Add rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed and quinoa is fluffy. Stir in olive oil and a pinch of salt, then set aside.
  2. Marinate & Cook the Chicken: Whisk together olive oil, lemon juice and zest, minced garlic, oregano, paprika, salt, and black pepper in a bowl. Coat the chicken with the marinade and let it sit for 15–30 minutes. Heat a skillet over medium-high heat and cook the chicken for 5–6 minutes on each side until golden brown and fully cooked to an internal temperature of 165°F (74°C). Allow chicken to rest for 5 minutes before slicing thinly.
  3. Prepare the Creamy Garlic Feta: In a bowl or food processor, combine crumbled feta cheese, Greek yogurt, roasted garlic, olive oil, and lemon juice. Blend or whisk until smooth and creamy. Gradually thin the mixture with warm water until it reaches a drizzleable consistency.
  4. Assemble the Bowls: Divide the cooked quinoa evenly into serving bowls. Top each bowl with sliced chicken, cherry tomatoes, diced cucumber, shredded romaine lettuce, thinly sliced red onion, and kalamata olives. Drizzle the creamy garlic feta sauce on top and garnish with fresh parsley or dill.
  5. Serve: Serve the bowls warm for a hearty, Mediterranean-inspired meal that’s both nutritious and satisfying.

Notes

  • For best flavor, marinate the chicken for the full 30 minutes if time allows.
  • You can use either chicken thighs or breasts depending on your preference; thighs will be juicier.
  • If you prefer a spicier gyro, add a pinch of cayenne pepper to the marinade.
  • The creamy garlic feta sauce can be made ahead and stored in the fridge for up to 2 days.
  • To make this dish vegetarian, substitute grilled tofu or chickpeas instead of chicken.

Nutrition

Keywords: Greek chicken gyro, quinoa bowl, creamy garlic feta, Mediterranean recipe, healthy chicken bowl, easy quinoa recipe

Find it online: https://maicook.com/greek-chicken-gyro-quinoa-bowl-with-creamy-garlic-feta-recipe/