Greek chicken bowl
45 min · 59 g protein · 536 cals / serving
Everything you love about a chicken gyro, in a bowl: lemon-oregano chicken seared until charred at the edges and sliced over fluffy quinoa, with a crunchy chopped salad of cucumber, tomato, red onion, olives and feta, and a thick garlicky tzatziki over the top.
Ingredients
Chicken
- 1 1/2 lb chicken breast, pounded to an even thickness
- 1/4 cup nonfat Greek yogurt
- 2 tbsp lemon juice
- 3 cloves garlic, grated
- 1 1/2 tsp dried oregano
- 1 tsp paprika
- 1/2 tsp ground cumin
- 1/2 tbsp olive oil
- 1 tsp salt, divided
Chicken
- 1/2 tsp black pepper
Quinoa
- 3/4 cup quinoa, rinsed
- 1 1/2 cups water
Tzatziki
- 1 1/4 cups nonfat Greek yogurt
- 1/2 large cucumber, grated and squeezed dry
- 1 clove garlic, grated
- 1 tbsp fresh dill, chopped
- 1 tbsp lemon juice
Salad
- 1/2 large cucumber, diced
- 1 1/2 cups cherry tomatoes, halved
- 1/2 small red onion, finely chopped
- 3 cups romaine lettuce, shredded
- 12 kalamata olives, halved
- 1/2 cup feta cheese, crumbled
Steps
- Mix the 1/4 cup yogurt, lemon juice, grated garlic, oregano, paprika, cumin, olive oil, 1/2 tsp of the salt and the pepper. Coat the chicken in it and marinate at least 20 minutes, or up to a day in the fridge.
- Put the rinsed quinoa, the water and a pinch of salt in a pan, bring to a boil, then cover and simmer on low for 15 minutes. Take it off the heat and leave it covered 5 minutes, then fluff with a fork.
- Make the tzatziki: stir together the yogurt, squeezed cucumber, garlic, dill, lemon juice and a pinch of salt.
- Toss the diced cucumber, tomatoes, red onion and romaine with a pinch of salt.
- Heat a grill pan or heavy skillet over medium-high heat. Cook the chicken 5–6 minutes per side, without moving it, until charred in places and 165°F in the thickest part. Rest 5 minutes, then slice thinly.
- Build the bowls: quinoa, salad and sliced chicken side by side, olives and feta scattered over, and a big spoonful of tzatziki on top.
Good to know
Rice instead of quinoa?
Yes. Cook 3/4 cup of long-grain rice instead; it is the classic gyro-bowl base, at about the same score. Bulgur works too and gives the most fiber of the three.
Meal prep?
Keep the chicken, quinoa, salad and tzatziki in separate containers for up to four days and assemble just before eating, so the salad stays crisp.
Grill or oven?
Both work. On an outdoor grill, cook over high heat for the same time. In the oven, roast at 425°F for 18–22 minutes, then slice.
Alternatives
Per
- Calories
- 95
- Protein
- (46%)
- 10 g
- Fat
- (26%)
- 3 g
- Carbohydrates
- (29%)
- 7 g
- of which sugar
- 2 g
- Fiber
- 1 g
- Sodium
- 160 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 2146 kcal goes into the pot and 2561 g of ingredients comes out as about 2270 g of food: 95 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.