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My Dish Spin

Greek Chicken Gyro Bowls Flavorful and Easy Recipe

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- 1 lb boneless skinless chicken thighs - 3 tablespoons olive oil - 2 teaspoons dried oregano - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon paprika - Salt and pepper to taste - 1 cup cooked quinoa or rice - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1/2 red onion, thinly sliced - 1/2 cup feta cheese, crumbled - Fresh parsley, chopped (for garnish) - 1 cup tzatziki sauce (store-bought or homemade) In this dish, I use chicken thighs for their rich flavor and juicy texture. The marinade is key; it combines olive oil, oregano, garlic powder, onion powder, paprika, salt, and pepper. This mix gives the chicken a tasty kick. For the base, I often choose quinoa or rice. Both are hearty and fill you up nicely. Fresh veggies like cherry tomatoes, cucumber, and red onion add color and crunch. Don’t forget the feta cheese! It brings a salty creaminess that ties everything together. Finally, I love to drizzle tzatziki sauce on top. It adds a cool, creamy finish that makes each bite special. Garnish with fresh parsley, and you have a bowl full of flavor! {{ingredient_image_1}} First, you need to create the marinade. In a medium bowl, mix together 3 tablespoons of olive oil, 2 teaspoons of dried oregano, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1/2 teaspoon of paprika. Add salt and pepper to taste. This mix gives great flavor to the chicken. Next, take 1 pound of boneless skinless chicken thighs and place them in the bowl. Make sure each piece is well-coated in the marinade. Cover the bowl and let it marinate for at least 30 minutes. If you have time, let it sit in the fridge for up to 2 hours. This will deepen the flavors. Now, it's time to cook the chicken. Preheat your grill or skillet over medium-high heat. If you are grilling, make sure the grates are clean and lightly oiled. Cook the marinated chicken thighs for about 6 to 8 minutes on each side. You want them to be golden brown and fully cooked. After cooking, remove the chicken from the heat. Let it rest for about 5 minutes before slicing. Resting is key. It keeps the chicken juicy and flavorful. While the chicken rests, prepare your bowls. Start with a base of 1 cup of cooked quinoa or rice. This gives the dish a hearty feel. Next, add fresh ingredients. Top the quinoa or rice with 1 cup of halved cherry tomatoes, 1 diced cucumber, and 1/2 thinly sliced red onion. Once the chicken has rested, slice it into strips. Arrange the chicken on top of the fresh ingredients in each bowl. Finally, finish the bowls with 1/2 cup of crumbled feta cheese and a generous dollop of 1 cup of tzatziki sauce. For a pop of color, sprinkle freshly chopped parsley on top. Remember, presentation matters! To get the best flavor, marinate the chicken. In a bowl, mix olive oil, oregano, garlic powder, onion powder, paprika, salt, and pepper. Place the chicken thighs in the bowl and coat them well. Cover the bowl and let it sit for at least 30 minutes. For even more flavor, marinate for up to 2 hours in the fridge. This step makes a big difference in taste! Cook the chicken until it is juicy and fully cooked. Preheat your grill or skillet over medium-high heat. Place the marinated chicken thighs on the grill and cook for about 6-8 minutes on each side. Check if the chicken is golden brown and fully cooked. Let it rest for 5 minutes before slicing. Resting helps keep the chicken moist. Make your bowls look great! Start with a base of quinoa or rice. Layer on halved cherry tomatoes, diced cucumber, and sliced red onion. After slicing the chicken, arrange it on top. Crumble feta cheese over the bowls and add tzatziki sauce. For a pop of color, sprinkle paprika over the tzatziki. Garnish with freshly chopped parsley. Serve in deep bowls to keep everything contained. Add lemon wedges for a fresh touch! Pro Tips Marinate Longer for Flavor: Allowing the chicken to marinate for longer than 30 minutes, ideally up to 2 hours, enhances the flavor and tenderness of the meat. Use a Meat Thermometer: To ensure perfectly cooked chicken, use a meat thermometer. The internal temperature should reach 165°F (75°C). Customize Your Toppings: Feel free to add or substitute your favorite vegetables and toppings, like bell peppers or olives, to make the dish your own. Serve with Pita Chips: For added crunch, serve your gyro bowls with homemade or store-bought pita chips on the side. {{image_2}} You can switch up the protein in your gyro bowls. Instead of chicken thighs, try using chicken breasts for a leaner option. If you want a plant-based choice, opt for chickpeas or marinated tofu. Both options give great flavor and texture. You can also use beef or lamb if you prefer red meat. Just adjust cooking times based on what you choose. While tzatziki is a classic, other sauces can work well too. Try a spicy harissa yogurt for some heat. A lemon herb vinaigrette adds a fresh zing. You could even use a creamy avocado dressing for a rich twist. Each sauce changes the flavor and makes the bowls unique. Feel free to mix and match until you find your favorite. Quinoa and rice are great bases, but don’t stop there. Couscous is a quick-cooking grain that pairs well with the other flavors. You might also try farro for a nutty taste. If you want something lighter, use a salad mix or spinach as a base. Each option allows you to create a different vibe for your gyro bowls. Experiment and see what you love best! To keep your Greek Chicken Gyro Bowls fresh, store any leftovers in an airtight container. This helps prevent moisture loss and keeps flavors intact. Place the bowls in the fridge within two hours of cooking. They will stay fresh for up to three days. When ready to eat, just grab a bowl and enjoy! You can freeze the cooked chicken and any extra toppings separately. Allow the chicken to cool before placing it in a freezer-safe bag. It can stay in the freezer for up to three months. If you freeze the grain base, use a separate bag for that too. Quinoa or rice can also freeze well, but try to eat them within a month for the best taste. To reheat your gyro bowls, use the microwave or a skillet. If using a microwave, heat in short bursts. This keeps the chicken moist. If using a skillet, add a splash of water and cover it. Heat over low heat until warmed through. This method helps maintain the chicken's flavor and texture while warming the grains and veggies. Enjoy your meal just as fresh as the first time! You can use chicken breast if you prefer. Chicken breast is leaner and cooks faster. You can also try turkey thighs for a different flavor. For a plant-based option, use chickpeas or tofu. Both options soak up flavors well and add protein. Yes, you can prepare the gyro bowls ahead of time. Cook the chicken and cool it before storing. Keep the chicken in an airtight container in the fridge for up to three days. You can also prepare grains and veggies in advance. Store everything separately to keep them fresh. When you are ready to eat, just assemble the bowls. Making tzatziki sauce is simple. You need: - 1 cup Greek yogurt - 1 cucumber, grated and drained - 2 cloves garlic, minced - 1 tablespoon olive oil - 1 tablespoon lemon juice - Salt to taste Mix all the ingredients in a bowl. Taste and adjust the salt. Chill the sauce for at least 30 minutes. This lets the flavors blend and taste even better. You learned how to make delicious gyro bowls with chicken and fresh ingredients. We covered marinating, cooking methods, and assembling tips. Don’t forget about variations like using different proteins or grains. Proper storage keeps your leftovers fresh for later. Have fun trying out new ideas and flavors. Make these bowls yours. Enjoy tasty, healthy meals that make everyone happy!

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Get ready to elevate your meal game with Greek Chicken Gyro Bowls! In this post, I’ll guide you through making this tasty dish that’s not just easy but packed with flavor. You will love the blend of marinated chicken, fresh veggies, and creamy tzatziki. Whether you’re cooking for family or a quick meal for yourself, these bowls deliver every time. Let’s dive into the simple steps for your new favorite dinner!

Why I Love This Recipe

  1. Bold Flavors: This recipe combines the rich flavors of marinated chicken with fresh vegetables and creamy tzatziki, creating a delicious balance that’s hard to resist.
  2. Easy to Customize: You can easily swap out ingredients or add your favorite toppings, making it a versatile dish that suits your taste.
  3. Healthy and Nutritious: Packed with protein from the chicken and fiber from the quinoa or rice, this bowl is a wholesome meal option that keeps you satisfied.
  4. Quick Preparation: With a prep time of just 15 minutes, you can have a flavorful and fulfilling meal ready in no time.

Ingredients

Chicken and Marinade Components

– 1 lb boneless skinless chicken thighs

– 3 tablespoons olive oil

– 2 teaspoons dried oregano

– 1 teaspoon garlic powder

– 1 teaspoon onion powder

– 1/2 teaspoon paprika

– Salt and pepper to taste

Base and Fresh Ingredients

– 1 cup cooked quinoa or rice

– 1 cup cherry tomatoes, halved

– 1 cucumber, diced

– 1/2 red onion, thinly sliced

– 1/2 cup feta cheese, crumbled

– Fresh parsley, chopped (for garnish)

Accompaniments

– 1 cup tzatziki sauce (store-bought or homemade)

In this dish, I use chicken thighs for their rich flavor and juicy texture. The marinade is key; it combines olive oil, oregano, garlic powder, onion powder, paprika, salt, and pepper. This mix gives the chicken a tasty kick.

For the base, I often choose quinoa or rice. Both are hearty and fill you up nicely. Fresh veggies like cherry tomatoes, cucumber, and red onion add color and crunch.

Don’t forget the feta cheese! It brings a salty creaminess that ties everything together. Finally, I love to drizzle tzatziki sauce on top. It adds a cool, creamy finish that makes each bite special.

Garnish with fresh parsley, and you have a bowl full of flavor!

Step-by-Step Instructions

Marinating the Chicken

First, you need to create the marinade. In a medium bowl, mix together 3 tablespoons of olive oil, 2 teaspoons of dried oregano, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1/2 teaspoon of paprika. Add salt and pepper to taste. This mix gives great flavor to the chicken.

Next, take 1 pound of boneless skinless chicken thighs and place them in the bowl. Make sure each piece is well-coated in the marinade. Cover the bowl and let it marinate for at least 30 minutes. If you have time, let it sit in the fridge for up to 2 hours. This will deepen the flavors.

Cooking the Chicken

Now, it’s time to cook the chicken. Preheat your grill or skillet over medium-high heat. If you are grilling, make sure the grates are clean and lightly oiled. Cook the marinated chicken thighs for about 6 to 8 minutes on each side. You want them to be golden brown and fully cooked.

After cooking, remove the chicken from the heat. Let it rest for about 5 minutes before slicing. Resting is key. It keeps the chicken juicy and flavorful.

Assembling the Bowls

While the chicken rests, prepare your bowls. Start with a base of 1 cup of cooked quinoa or rice. This gives the dish a hearty feel.

Next, add fresh ingredients. Top the quinoa or rice with 1 cup of halved cherry tomatoes, 1 diced cucumber, and 1/2 thinly sliced red onion.

Once the chicken has rested, slice it into strips. Arrange the chicken on top of the fresh ingredients in each bowl.

Finally, finish the bowls with 1/2 cup of crumbled feta cheese and a generous dollop of 1 cup of tzatziki sauce. For a pop of color, sprinkle freshly chopped parsley on top. Remember, presentation matters!

Tips & Tricks

Marination Techniques

To get the best flavor, marinate the chicken. In a bowl, mix olive oil, oregano, garlic powder, onion powder, paprika, salt, and pepper. Place the chicken thighs in the bowl and coat them well. Cover the bowl and let it sit for at least 30 minutes. For even more flavor, marinate for up to 2 hours in the fridge. This step makes a big difference in taste!

Cooking Tips

Cook the chicken until it is juicy and fully cooked. Preheat your grill or skillet over medium-high heat. Place the marinated chicken thighs on the grill and cook for about 6-8 minutes on each side. Check if the chicken is golden brown and fully cooked. Let it rest for 5 minutes before slicing. Resting helps keep the chicken moist.

Presentation Suggestions

Make your bowls look great! Start with a base of quinoa or rice. Layer on halved cherry tomatoes, diced cucumber, and sliced red onion. After slicing the chicken, arrange it on top. Crumble feta cheese over the bowls and add tzatziki sauce. For a pop of color, sprinkle paprika over the tzatziki. Garnish with freshly chopped parsley. Serve in deep bowls to keep everything contained. Add lemon wedges for a fresh touch!

Pro Tips

  1. Marinate Longer for Flavor: Allowing the chicken to marinate for longer than 30 minutes, ideally up to 2 hours, enhances the flavor and tenderness of the meat.
  2. Use a Meat Thermometer: To ensure perfectly cooked chicken, use a meat thermometer. The internal temperature should reach 165°F (75°C).
  3. Customize Your Toppings: Feel free to add or substitute your favorite vegetables and toppings, like bell peppers or olives, to make the dish your own.
  4. Serve with Pita Chips: For added crunch, serve your gyro bowls with homemade or store-bought pita chips on the side.

Variations

Ingredient Substitutions

You can switch up the protein in your gyro bowls. Instead of chicken thighs, try using chicken breasts for a leaner option. If you want a plant-based choice, opt for chickpeas or marinated tofu. Both options give great flavor and texture. You can also use beef or lamb if you prefer red meat. Just adjust cooking times based on what you choose.

Dressing Alternatives

While tzatziki is a classic, other sauces can work well too. Try a spicy harissa yogurt for some heat. A lemon herb vinaigrette adds a fresh zing. You could even use a creamy avocado dressing for a rich twist. Each sauce changes the flavor and makes the bowls unique. Feel free to mix and match until you find your favorite.

Grain Options

Quinoa and rice are great bases, but don’t stop there. Couscous is a quick-cooking grain that pairs well with the other flavors. You might also try farro for a nutty taste. If you want something lighter, use a salad mix or spinach as a base. Each option allows you to create a different vibe for your gyro bowls. Experiment and see what you love best!

Storage Info

Refrigeration Guidelines

To keep your Greek Chicken Gyro Bowls fresh, store any leftovers in an airtight container. This helps prevent moisture loss and keeps flavors intact. Place the bowls in the fridge within two hours of cooking. They will stay fresh for up to three days. When ready to eat, just grab a bowl and enjoy!

Freezing Tips

You can freeze the cooked chicken and any extra toppings separately. Allow the chicken to cool before placing it in a freezer-safe bag. It can stay in the freezer for up to three months. If you freeze the grain base, use a separate bag for that too. Quinoa or rice can also freeze well, but try to eat them within a month for the best taste.

Reheating Recommendations

To reheat your gyro bowls, use the microwave or a skillet. If using a microwave, heat in short bursts. This keeps the chicken moist. If using a skillet, add a splash of water and cover it. Heat over low heat until warmed through. This method helps maintain the chicken’s flavor and texture while warming the grains and veggies. Enjoy your meal just as fresh as the first time!

FAQs

What can I use instead of chicken thighs?

You can use chicken breast if you prefer. Chicken breast is leaner and cooks faster. You can also try turkey thighs for a different flavor. For a plant-based option, use chickpeas or tofu. Both options soak up flavors well and add protein.

Can I make the gyro bowls in advance?

Yes, you can prepare the gyro bowls ahead of time. Cook the chicken and cool it before storing. Keep the chicken in an airtight container in the fridge for up to three days. You can also prepare grains and veggies in advance. Store everything separately to keep them fresh. When you are ready to eat, just assemble the bowls.

How do I make homemade tzatziki sauce?

Making tzatziki sauce is simple. You need:

– 1 cup Greek yogurt

– 1 cucumber, grated and drained

– 2 cloves garlic, minced

– 1 tablespoon olive oil

– 1 tablespoon lemon juice

– Salt to taste

Mix all the ingredients in a bowl. Taste and adjust the salt. Chill the sauce for at least 30 minutes. This lets the flavors blend and taste even better.

You learned how to make delicious gyro bowls with chicken and fresh ingredients. We covered marinating, cooking methods, and assembling tips. Don’t forget about variations like using different proteins or grains. Proper storage keeps your leftovers fresh for later.

Have fun trying out new ideas and flavors. Make these bowls yours. Enjoy tasty, healthy meals that make everyone happ

- 1 lb boneless skinless chicken thighs - 3 tablespoons olive oil - 2 teaspoons dried oregano - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon paprika - Salt and pepper to taste - 1 cup cooked quinoa or rice - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1/2 red onion, thinly sliced - 1/2 cup feta cheese, crumbled - Fresh parsley, chopped (for garnish) - 1 cup tzatziki sauce (store-bought or homemade) In this dish, I use chicken thighs for their rich flavor and juicy texture. The marinade is key; it combines olive oil, oregano, garlic powder, onion powder, paprika, salt, and pepper. This mix gives the chicken a tasty kick. For the base, I often choose quinoa or rice. Both are hearty and fill you up nicely. Fresh veggies like cherry tomatoes, cucumber, and red onion add color and crunch. Don’t forget the feta cheese! It brings a salty creaminess that ties everything together. Finally, I love to drizzle tzatziki sauce on top. It adds a cool, creamy finish that makes each bite special. Garnish with fresh parsley, and you have a bowl full of flavor! {{ingredient_image_1}} First, you need to create the marinade. In a medium bowl, mix together 3 tablespoons of olive oil, 2 teaspoons of dried oregano, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1/2 teaspoon of paprika. Add salt and pepper to taste. This mix gives great flavor to the chicken. Next, take 1 pound of boneless skinless chicken thighs and place them in the bowl. Make sure each piece is well-coated in the marinade. Cover the bowl and let it marinate for at least 30 minutes. If you have time, let it sit in the fridge for up to 2 hours. This will deepen the flavors. Now, it's time to cook the chicken. Preheat your grill or skillet over medium-high heat. If you are grilling, make sure the grates are clean and lightly oiled. Cook the marinated chicken thighs for about 6 to 8 minutes on each side. You want them to be golden brown and fully cooked. After cooking, remove the chicken from the heat. Let it rest for about 5 minutes before slicing. Resting is key. It keeps the chicken juicy and flavorful. While the chicken rests, prepare your bowls. Start with a base of 1 cup of cooked quinoa or rice. This gives the dish a hearty feel. Next, add fresh ingredients. Top the quinoa or rice with 1 cup of halved cherry tomatoes, 1 diced cucumber, and 1/2 thinly sliced red onion. Once the chicken has rested, slice it into strips. Arrange the chicken on top of the fresh ingredients in each bowl. Finally, finish the bowls with 1/2 cup of crumbled feta cheese and a generous dollop of 1 cup of tzatziki sauce. For a pop of color, sprinkle freshly chopped parsley on top. Remember, presentation matters! To get the best flavor, marinate the chicken. In a bowl, mix olive oil, oregano, garlic powder, onion powder, paprika, salt, and pepper. Place the chicken thighs in the bowl and coat them well. Cover the bowl and let it sit for at least 30 minutes. For even more flavor, marinate for up to 2 hours in the fridge. This step makes a big difference in taste! Cook the chicken until it is juicy and fully cooked. Preheat your grill or skillet over medium-high heat. Place the marinated chicken thighs on the grill and cook for about 6-8 minutes on each side. Check if the chicken is golden brown and fully cooked. Let it rest for 5 minutes before slicing. Resting helps keep the chicken moist. Make your bowls look great! Start with a base of quinoa or rice. Layer on halved cherry tomatoes, diced cucumber, and sliced red onion. After slicing the chicken, arrange it on top. Crumble feta cheese over the bowls and add tzatziki sauce. For a pop of color, sprinkle paprika over the tzatziki. Garnish with freshly chopped parsley. Serve in deep bowls to keep everything contained. Add lemon wedges for a fresh touch! Pro Tips Marinate Longer for Flavor: Allowing the chicken to marinate for longer than 30 minutes, ideally up to 2 hours, enhances the flavor and tenderness of the meat. Use a Meat Thermometer: To ensure perfectly cooked chicken, use a meat thermometer. The internal temperature should reach 165°F (75°C). Customize Your Toppings: Feel free to add or substitute your favorite vegetables and toppings, like bell peppers or olives, to make the dish your own. Serve with Pita Chips: For added crunch, serve your gyro bowls with homemade or store-bought pita chips on the side. {{image_2}} You can switch up the protein in your gyro bowls. Instead of chicken thighs, try using chicken breasts for a leaner option. If you want a plant-based choice, opt for chickpeas or marinated tofu. Both options give great flavor and texture. You can also use beef or lamb if you prefer red meat. Just adjust cooking times based on what you choose. While tzatziki is a classic, other sauces can work well too. Try a spicy harissa yogurt for some heat. A lemon herb vinaigrette adds a fresh zing. You could even use a creamy avocado dressing for a rich twist. Each sauce changes the flavor and makes the bowls unique. Feel free to mix and match until you find your favorite. Quinoa and rice are great bases, but don’t stop there. Couscous is a quick-cooking grain that pairs well with the other flavors. You might also try farro for a nutty taste. If you want something lighter, use a salad mix or spinach as a base. Each option allows you to create a different vibe for your gyro bowls. Experiment and see what you love best! To keep your Greek Chicken Gyro Bowls fresh, store any leftovers in an airtight container. This helps prevent moisture loss and keeps flavors intact. Place the bowls in the fridge within two hours of cooking. They will stay fresh for up to three days. When ready to eat, just grab a bowl and enjoy! You can freeze the cooked chicken and any extra toppings separately. Allow the chicken to cool before placing it in a freezer-safe bag. It can stay in the freezer for up to three months. If you freeze the grain base, use a separate bag for that too. Quinoa or rice can also freeze well, but try to eat them within a month for the best taste. To reheat your gyro bowls, use the microwave or a skillet. If using a microwave, heat in short bursts. This keeps the chicken moist. If using a skillet, add a splash of water and cover it. Heat over low heat until warmed through. This method helps maintain the chicken's flavor and texture while warming the grains and veggies. Enjoy your meal just as fresh as the first time! You can use chicken breast if you prefer. Chicken breast is leaner and cooks faster. You can also try turkey thighs for a different flavor. For a plant-based option, use chickpeas or tofu. Both options soak up flavors well and add protein. Yes, you can prepare the gyro bowls ahead of time. Cook the chicken and cool it before storing. Keep the chicken in an airtight container in the fridge for up to three days. You can also prepare grains and veggies in advance. Store everything separately to keep them fresh. When you are ready to eat, just assemble the bowls. Making tzatziki sauce is simple. You need: - 1 cup Greek yogurt - 1 cucumber, grated and drained - 2 cloves garlic, minced - 1 tablespoon olive oil - 1 tablespoon lemon juice - Salt to taste Mix all the ingredients in a bowl. Taste and adjust the salt. Chill the sauce for at least 30 minutes. This lets the flavors blend and taste even better. You learned how to make delicious gyro bowls with chicken and fresh ingredients. We covered marinating, cooking methods, and assembling tips. Don’t forget about variations like using different proteins or grains. Proper storage keeps your leftovers fresh for later. Have fun trying out new ideas and flavors. Make these bowls yours. Enjoy tasty, healthy meals that make everyone happy!

Greek Chicken Gyro Bowls

A delicious and healthy bowl featuring marinated chicken, fresh vegetables, and tzatziki sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Greek
Servings 4
Calories 450 kcal

Ingredients
  

  • 1 lb boneless skinless chicken thighs
  • 3 tablespoons olive oil
  • 2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • to taste Salt and pepper
  • 1 cup cooked quinoa or rice
  • 1 cup cherry tomatoes, halved
  • 1 cucumber diced
  • 1/2 red onion thinly sliced
  • 1/2 cup feta cheese, crumbled
  • 1 cup tzatziki sauce (store-bought or homemade)
  • to taste Fresh parsley, chopped (for garnish)

Instructions
 

  • In a bowl, mix olive oil, oregano, garlic powder, onion powder, paprika, salt, and pepper. Add the chicken thighs, ensuring they are well-coated. Cover and marinate for at least 30 minutes (or up to 2 hours in the fridge for more flavor).
  • Preheat a grill or skillet over medium-high heat. Cook the marinated chicken thighs for about 6-8 minutes per side, or until fully cooked and golden brown. Remove from heat and let rest for 5 minutes before slicing.
  • While the chicken rests, prepare your bowls. Start with a base of cooked quinoa or rice.
  • Top the grain base with halved cherry tomatoes, diced cucumber, and sliced red onion.
  • After resting, slice the grilled chicken into strips and arrange on top of the fresh ingredients in each bowl.
  • Crumble feta cheese over the bowls and add a generous dollop of tzatziki sauce.
  • Sprinkle freshly chopped parsley on top for color and flavor.

Notes

Serve in deep bowls or plates to keep all the ingredients contained. Consider using a sprinkle of paprika over the tzatziki for an extra pop of color, and serve with lemon wedges for a refreshing touch!
Keyword bowl, chicken, gyro, quinoa, tzatziki

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