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Chicken Gyro Bowl Recipe • theVintageMixer.com #gyros #bowlfood #chickenrecipe #quinoarecipe

Chicken Gyro Bowls

Gyro Bowls topped with Greek Yogurt Dressing and crisp Summer vegetables make for a perfect light and healthy meal.
Prep Time 25 mins
Cook Time 20 mins
Total Time 45 mins
Course Main Course
Cuisine American, Gluten Free
Servings 4 servings


  • 2 cups cooked quinoa
  • 1 cup cooked lentils, (cooked in veg broth)
  • 1 cup mixed greens, roughly chopped
  • 1/4 cup mixed herbs, roughly chopped (mint, oregano, parsley, thyme)
  • Greek Yogurt Dressing
  • Pickled Red Onions
  • 2 chicken breasts, about 4 ounces each
  • 1 tablespoons lemon juice
  • 1 tablespoon olive oil

chicken seasonings

  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon onion powder
  • 3/4 teaspoon fresh oregano
  • 1/2 teaspoon cumin


  • radishes, cucumbers, cherry tomatoes, olives, pickled red onions, chickpeas, feta


  • Cook the quinoa and lentils then let cool.
  • Toss the chicken with lemon juice and coat with the spice mixture. Let marinate for 10-15 minutes.
  • While chicken is resting, blend together the Greek yogurt dressing and prep the pickled red onions.
  • Heat the olive oil in a medium skillet over medium high heat. Add the seasoned chicken and cook for 4 minutes on the first side then flip and continue cooking 2-4 minutes or until no longer pink in the center and juices come out clear.
  • While chicken is cooking, prepare the toppings, slice, chop etc, then place in in separate bowls or on a large platter. Toss the greens and herbs with the quinoa and lentils. Season lightly with salt and pepper.
  • Layer bowls with quinoa mixture, chopped veggies, chicken, feta, then Greek Yogurt Dressing.