Greek Chicken Gyro Bowls

$- 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.

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Prep Time 15

Cook Time 30

Total Time 45

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