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To make Greek Chicken Gyro Bowls, you need fresh and tasty items. Here’s what you will need: - 1 lb chicken breast, sliced - 2 tablespoons olive oil - 2 teaspoons dried oregano - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - 2 cups cooked quinoa - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1/2 red onion, thinly sliced - 1/2 cup feta cheese, crumbled - 1/4 cup kalamata olives, pitted and halved - 1/4 cup tzatziki sauce (store-bought or homemade) - Fresh parsley, chopped (for garnish) These ingredients come together to create a flavorful meal that bursts with freshness. The secret to great flavor lies in the seasoning. For the chicken, I use a mix of olive oil, dried oregano, garlic powder, and onion powder. These spices add depth and warmth. Salt and pepper are key to enhance the natural taste of the chicken. Make sure to coat the chicken evenly. This helps every bite to be full of flavor. While the main ingredients shine, garnishes add flair. Fresh parsley adds a pop of color and a fresh taste. You can also use extra feta cheese for creaminess. A squeeze of lemon juice brightens the whole dish. If you want a little crunch, consider adding some crispy cucumber ribbons. These small touches make your gyro bowls even more inviting and delicious. {{ingredient_image_1}} To start, take 1 pound of sliced chicken breast. In a medium bowl, mix it with 2 tablespoons of olive oil. Add 2 teaspoons of dried oregano, 1 teaspoon of garlic powder, and 1 teaspoon of onion powder. Season with salt and pepper to taste. Make sure to coat the chicken well. Let it marinate for at least 15 minutes. Heat a large skillet over medium-high heat. When the pan is hot, add the marinated chicken. Cook it for about 6 to 7 minutes, stirring occasionally. You want the chicken to be golden and fully cooked. Check that it reaches an internal temperature of 165°F. While the chicken cooks, you can prepare the quinoa. If you don’t have cooked quinoa, follow the package instructions. Typically, it takes about 15 minutes to cook. Once it’s done, fluff it with a fork and set it aside. Now it’s time to assemble the bowls. Start with a layer of cooked quinoa as your base. Next, add the cooked chicken on top. Then, layer on 1 cup of halved cherry tomatoes, 1 diced cucumber, and 1/2 thinly sliced red onion. Sprinkle 1/2 cup of crumbled feta cheese and 1/4 cup of halved kalamata olives on top. Drizzle 1/4 cup of tzatziki sauce generously over each bowl. Finally, garnish with chopped fresh parsley for a pop of color and flavor. To get juicy chicken, marinate it for at least 30 minutes. Use olive oil, oregano, garlic powder, onion powder, salt, and pepper. This mix adds great flavor. Heat your skillet until it's hot. Cook the chicken for about 6-7 minutes. Stir it occasionally for even cooking. Look for a nice golden color. If you don’t have a skillet, you can grill the chicken for a smoky taste. If you’re using dry quinoa, rinse it first to remove the bitter coating. This step makes the quinoa taste better. Follow the package instructions for cooking. Generally, you will need two cups of water for one cup of quinoa. Bring the water to a boil, add the quinoa, and cover it. Let it simmer for about 15 minutes. Once it’s done, fluff it with a fork for a light texture. Presentation matters! Use colorful bowls to make your meal pop. Start with a base of fluffy quinoa. Layer the chicken and then add the fresh toppings. Cherry tomatoes, cucumber, red onion, feta cheese, and olives create a rainbow effect. Drizzle tzatziki sauce on top for a creamy touch. For fun, cut the cucumbers into ribbons. Finish with chopped parsley to add freshness and color. Enjoy your beautiful Greek Chicken Gyro Bowl! Pro Tips Marinate for Maximum Flavor: Let the chicken marinate for at least 30 minutes or up to overnight in the refrigerator. This allows the spices to penetrate the meat, enhancing the flavor. Cook Chicken to Perfection: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (75°C). This ensures it's fully cooked and juicy. Customize Your Toppings: Feel free to add or substitute toppings based on your preferences. Bell peppers, avocados, or even roasted vegetables can add variety and nutrition. Make it a Meal Prep: These gyro bowls store well in the fridge, making them perfect for meal prep. Assemble the ingredients in separate containers, and just combine before serving. {{image_2}} You can easily make a vegetarian version of the Greek Chicken Gyro Bowls. Instead of chicken, use roasted chickpeas or marinated tofu. Both options soak up flavors well. Season the chickpeas or tofu with olive oil, oregano, garlic powder, and onion powder. Roast them in the oven until crispy. This gives you a satisfying and tasty meal without meat. If you want to switch up the protein, you have many choices. Try lamb, beef, or shrimp for a different taste. Marinate them just like the chicken. For lamb, use a bit more garlic. For shrimp, cook them quickly in a hot pan. Each option brings its own unique flavor to the bowls. Adding extra flavors can make your bowls even better. Try adding some pickled red onions for a tangy twist. Fresh herbs like dill or mint can brighten the dish. You can also sprinkle some za'atar spice blend over the top for a Middle Eastern flair. Experiment with different toppings to find your favorite combination! Store any leftover Greek Chicken Gyro Bowls in an airtight container. Keep them in the fridge for up to three days. Make sure the chicken and veggies cool before sealing. This helps keep everything fresh and tasty. To reheat your gyro bowl, use a microwave. Place the bowl in for about one to two minutes. Stir halfway through to heat evenly. You can also heat on a skillet over low heat. This keeps the chicken juicy and warm. If you want to freeze your gyro bowls, separate the chicken and quinoa from the veggies. Place them in freezer-safe bags. They can last for up to three months. When ready to eat, thaw overnight in the fridge. Reheat as mentioned above for best results. You can use rice or couscous instead of quinoa. Both are easy to cook and taste great. If you want a low-carb option, try cauliflower rice. It has a mild flavor and will soak up the dish's tasty sauces well. Yes, you can use hummus or tahini sauce. Both add creaminess and flavor. If you like heat, try a spicy yogurt sauce. You can mix yogurt with hot sauce for a kick. To make Greek Chicken Gyro Bowls gluten-free, choose certified gluten-free quinoa. Ensure the tzatziki sauce is also gluten-free. Most ingredients are naturally gluten-free, so you should be in good shape. Great sides include a fresh Greek salad or roasted vegetables. You can also serve pita bread on the side for extra texture. A light lemon vinaigrette can enhance the meal's flavors. Greek chicken gyro bowls are a tasty and healthy meal. We explored the main ingredients, including optional garnishes, to enhance flavor. I shared step-by-step instructions from marinating to serving. You learned tips for perfect cooking and how to present your dish well. Variations let you customize this meal with different proteins and flavors. Finally, we discussed storage and reheating to enjoy leftovers. With these insights, you can create delicious gyro bowls that satisfy your taste buds. Enjoy your cooking journey!

Greek Chicken Gyro Bowls

A delicious and healthy bowl featuring marinated chicken, quinoa, fresh vegetables, and tzatziki sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Greek
Servings 4

Ingredients
  

  • 1 lb chicken breast, sliced
  • 2 tablespoons olive oil
  • 2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste Salt and pepper
  • 2 cups cooked quinoa
  • 1 cup cherry tomatoes, halved
  • 1 whole cucumber, diced
  • 1 2 red onion, thinly sliced
  • 1 2 feta cheese, crumbled
  • 1 4 kalamata olives, pitted and halved
  • 1 4 tzatziki sauce (store-bought or homemade)
  • to taste Fresh parsley, chopped (for garnish)

Instructions
 

  • In a medium bowl, combine the sliced chicken breast with olive oil, dried oregano, garlic powder, onion powder, salt, and pepper. Mix well to coat the chicken evenly.
  • Heat a large skillet over medium-high heat. Once hot, add the marinated chicken and cook for about 6-7 minutes or until the chicken is cooked through and has a nice golden color. Stir occasionally to ensure even cooking.
  • While the chicken is cooking, prepare the quinoa according to package instructions if it isn't pre-cooked. Fluff it with a fork once done.
  • In serving bowls, layer the cooked quinoa as the base.
  • Top the quinoa with the cooked chicken, followed by chopped cherry tomatoes, diced cucumber, sliced red onion, crumbled feta cheese, and halved kalamata olives.
  • Drizzle tzatziki sauce generously over the top of the bowls.
  • Finish by garnishing with chopped fresh parsley for added flavor and color.

Notes

Serve the bowls on a vibrant colored plate to enhance the visual appeal. You can slice the cucumbers into ribbons for a more elegant presentation.
Keyword bowl, chicken, gyro, healthy, quinoa