Greek Chicken Gyro Bowls

$- 1 lb (450g) boneless chicken thighs - 2 tablespoons olive oil - 4 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - Juice of 1 lemon - 1 cup cooked quinoa - 1 cup cherry tomatoes, halved - 1 cucumber, diced - ½ red onion, thinly sliced - 1 cup shredded lettuce - ½ cup feta cheese, crumbled - Pita bread, for serving (optional) - Tzatziki sauce, for serving You can swap chicken thighs for chicken breasts if you prefer leaner meat. For a plant-based option, try chickpeas or tofu. If you want less salt, use low-sodium soy sauce instead. Instead of feta cheese, try goat cheese or omit it for a dairy-free version. You can also use brown rice or couscous if you don’t have quinoa. When choosing chicken, look for bright and moist pieces. The meat should have no off-smell. For veggies, select firm tomatoes and crisp cucumbers. The skin of the cucumber should be smooth and shiny. Check lettuce for crispness and vibrant color. For feta, choose a block rather than crumbles for best freshness. Always pick lemons that feel heavy for their size; they will be juicier. {{ingredient_image_1}} First, gather your large bowl. Add 2 tablespoons of olive oil. Then, add 4 cloves of minced garlic. Next, stir in 1 teaspoon each of dried oregano, ground cumin, and smoked paprika. Season with salt and pepper to taste. Finally, add the juice of 1 lemon. Mix well. This blend makes the chicken full of flavor. Now, add 1 pound of boneless chicken thighs. Coat them evenly in the marinade. Cover the bowl with plastic wrap. Let the chicken marinate in the fridge for at least 30 minutes. For the best taste, marinate overnight. Heat your grill or grill pan to medium-high. Remove the chicken from the marinade and place it on the grill. Cook each side for about 6 to 7 minutes. Use a meat thermometer to check the temperature. You want it to reach 165°F (75°C). Once done, take the chicken off the heat. Let it rest for a few minutes to keep it juicy. After resting, slice the chicken into strips. While the chicken rests, prepare the quinoa. If you haven't cooked it yet, follow the package instructions. Once cooked, divide the quinoa equally among your serving bowls. This will be the base of your gyro bowl. Now, it's time to assemble! Top the quinoa with the sliced grilled chicken. Next, add halved cherry tomatoes. Then, sprinkle diced cucumber and thinly sliced red onion on top. Don’t forget to add shredded lettuce for crunch. Finally, finish each bowl with crumbled feta cheese. Drizzle with tzatziki sauce for extra flavor. If you like, warm pita bread in a toaster or on the grill to serve on the side. To make sure your chicken is packed with flavor, marinate it well. Mix olive oil, minced garlic, dried oregano, ground cumin, smoked paprika, salt, pepper, and lemon juice in a bowl. This mix creates a zesty base. Coat the chicken thighs evenly and let them soak up the flavors for at least 30 minutes. For the best taste, marinate overnight. When you grill the chicken, aim for a nice char. This adds a smoky flavor. These bowls are fun to customize. Start with a base of cooked quinoa. Then, top it with grilled chicken, cherry tomatoes, cucumber, red onion, and shredded lettuce. You can sprinkle crumbled feta cheese on top. Drizzle tzatziki sauce for a creamy finish. For extra flair, serve with warm pita bread on the side. Fresh lemon wedges add a burst of brightness. You can prepare parts of this dish ahead of time. Marinate the chicken the night before for more flavor. Cook the quinoa earlier in the day or even the day before. Store it in the fridge until you need it. You can also chop your veggies ahead. Just keep them in airtight containers. Assemble the bowls right before serving to keep everything fresh and tasty. Pro Tips Marinate for Maximum Flavor: For the best flavor, allow the chicken to marinate for several hours or overnight. This will help the spices penetrate the meat more effectively. Perfect Grilling Temperature: Ensure your grill is preheated to medium-high heat before adding the chicken. This will help achieve a nice sear and prevent sticking. Quinoa Cooking Tip: Rinse quinoa under cold water before cooking to remove any bitterness. This step enhances its flavor and results in a fluffier texture. Serving Suggestions: Feel free to customize your bowls with additional toppings like olives, avocado, or roasted red peppers for extra flavor and nutrition. {{image_2}} For a tasty vegetarian option, replace chicken with roasted chickpeas or grilled veggies. You can use the same marinade for the chickpeas. Just mix them with the olive oil, garlic, and spices. Roast them in the oven until they are crispy. This adds a nice crunch and flavor. Use quinoa as your base and top with fresh veggies, feta, and tzatziki. It’s a great way to enjoy Greek flavors without meat. You can switch up the protein in your Greek bowls easily. Try using turkey or lamb instead of chicken. Both meats work well with the same spices. For a lighter option, consider using fish like salmon or tilapia. Cook the fish on the grill for a smoky taste. Each protein brings a unique flavor, but they all pair well with fresh veggies and toppings. To make this dish gluten-free, skip the pita bread. Quinoa is naturally gluten-free, making it a perfect grain for your bowl. Ensure that the tzatziki sauce is made with gluten-free yogurt. You can also add more veggies or use brown rice in place of quinoa. This keeps it hearty and satisfying while sticking to gluten-free needs. Enjoy these tasty variations to suit your diet! Store any leftover Greek chicken gyro bowls in an airtight container. Keep them in the fridge. They will last for about three days. If you have extra chicken, store it separately. This helps keep the other ingredients fresh. When you're ready to eat, reheat the chicken in a pan over low heat. Stir it gently to warm it through. You can also use a microwave. Just cover the bowl to keep moisture in. Heat for about 1-2 minutes. Check that the chicken is hot all the way through before serving. To freeze, place the chicken and quinoa in separate bags. Make sure to remove as much air as possible. You can freeze the chicken for up to three months. Thaw it overnight in the fridge before reheating. Avoid freezing the fresh veggies or tzatziki sauce, as they don't do well in the freezer. You can use yogurt mixed with herbs. Try plain Greek yogurt with dill and garlic. You can also use hummus or a simple yogurt dressing. These options still keep it fresh and creamy. Yes, you can add spice! Mix in crushed red pepper flakes or cayenne to the marinade. You can also use spicy tzatziki or jalapeños in the bowls. Adjust the heat to fit your taste. To cook quinoa well, rinse it first to remove bitterness. Use a 2:1 water-to-quinoa ratio. Bring water to a boil, then add quinoa. Lower the heat, cover, and simmer for 15 minutes. Let it rest for 5 minutes, then fluff it with a fork. Serve Greek chicken gyro bowls with a side salad or roasted vegetables. Pita bread or a light soup also work great. Feel free to add olives or a simple lemon vinaigrette for extra flavor. This blog focused on making Greek chicken gyro bowls. We covered key ingredients, substitutions, and tips for selecting fresh items. You learned step-by-step ways to marinate and cook chicken while assembling your bowls. We also explored variations for vegetarian, gluten-free, and different proteins. Finally, you got smart storage tips and answers to common questions. Now, you can create your own delicious gyro bowls any time. Enjoy the flavors and get creative with your meals!$

Greek Chicken Gyro Bowls

A delicious and healthy bowl featuring marinated grilled chicken, quinoa, fresh vegetables, and feta cheese, drizzled with tzatziki sauce.

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Prep Time 30

Cook Time 30

Total Time 1

Course Main Course

Cuisine Greek

Servings 4

Calories 450 kcal

Ingredients

1 lb boneless chicken thighs
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon smoked paprika
to taste salt and pepper
1 juice of lemon
1 cup cooked quinoa
1 cup cherry tomatoes, halved
1 cup cucumber, diced
0.5 cup red onion, thinly sliced
1 cup shredded lettuce
0.5 cup feta cheese, crumbled
for serving Pita bread (optional)
for serving Tzatziki sauce

Instructions

In a large bowl, combine olive oil, minced garlic, dried oregano, ground cumin, smoked paprika, salt, pepper, and lemon juice. Add the chicken thighs and coat them evenly. Cover and marinate in the refrigerator for at least 30 minutes (or up to overnight for better flavor).
Preheat a grill or grill pan over medium-high heat. Remove chicken from the marinade and grill for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Remove from heat and let it rest for a few minutes before slicing.
While the chicken rests, prepare the quinoa according to package instructions if not pre-cooked. Divide the cooked quinoa equally among serving bowls.
Top the quinoa with sliced grilled chicken, halved cherry tomatoes, diced cucumber, thinly sliced red onion, and shredded lettuce.
Sprinkle crumbled feta cheese over each bowl and drizzle with tzatziki sauce. If desired, warm pita bread in a toaster or on the grill.
Garnish the bowls with extra lemon wedges and fresh herbs if desired.

Notes

Marinating the chicken overnight enhances the flavor.

Keyword bowl, chicken, gyro, healthy, quinoa