These Chicken Gyro bowls are the macro-friendly meal prep lunch you've been looking for! Complete with quinoa, marinated and seared chicken, romaine, fresh cucumber, olives, tzatziki, and feta, they're well balanced nutritionally and big on flavor.
0 Add the olive oil, lemon juice, garlic powder, onion powder, paprika, salt, oregano, thyme, red pepper flakes, and turmeric to a large bowl. Stir to combine, then add the chicken thighs to the bowl, tossing to coat in the marinade. Let the chicken marinate for at least 30 minutes or up to overnight.
1 Once the chicken is done marinating, heat a skillet on the stovetop over high heat. Sear the chicken (working in batches if needed) over high heat for 5 minutes, then flip and sear on the other side over medium heat for 10 minutes. Once finished, let the chicken rest for 10 minutes, then slice.
2 While the chicken is cooking, make the quinoa according to package instructions.
3 Assemble the bowls with the quinoa and romaine, followed by the sliced chicken thighs, sliced cucumbers, olives, and tzatziki. Top with a sprinkle of feta cheese and fresh oregano, and finish with a lemon wedge.
