Greek Chicken Gyro Bowls

$- 2 boneless, skinless chicken breasts - 2 tablespoons olive oil - 1 tablespoon Greek seasoning - 1 teaspoon garlic powder - Salt and pepper to taste - 1 cup cooked quinoa - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1/2 red onion, thinly sliced - 1/2 cup Kalamata olives, pitted and halved You need fresh chicken for this dish. Boneless, skinless chicken breasts are best. They cook fast and stay juicy. Use olive oil to keep the chicken moist and add flavor. Greek seasoning gives it that unique taste. Garlic powder enhances the flavor without being too strong. Don't forget salt and pepper to taste, as they balance everything. Quinoa serves as the base for the bowl. It is a healthy grain, packed with protein. Pair it with colorful veggies like cherry tomatoes, cucumber, and red onion. These add crunch and freshness. Kalamata olives bring a salty taste that complements the chicken well. - 1 cup tzatziki sauce - Fresh parsley, chopped (for garnish) - Lemon wedges Tzatziki sauce is a must-have topping. Its creamy texture pairs well with the chicken. Fresh parsley adds color and a hint of herb flavor. Lemon wedges are great for squeezing over the bowl. They brighten the dish and enhance the flavors. - Protein content - Fiber-rich ingredients - Healthy fats from olives This dish is packed with protein from chicken and quinoa. Protein helps build muscles and keeps you full. The veggies add fiber, which is important for digestion. Fiber helps maintain a healthy gut and keeps you satisfied longer. Olives provide healthy fats, which are good for your heart. This meal is not just tasty; it’s also good for you! To start, mix together the marinade. In a bowl, combine: - 2 tablespoons olive oil - 1 tablespoon Greek seasoning - 1 teaspoon garlic powder - Salt and pepper to taste Add the chicken breasts and coat them well. This helps the chicken absorb all that great flavor. For best results, let it marinate for at least 30 minutes. If you have more time, marinate overnight in the fridge. This makes the chicken even tastier. Next, it’s time to cook the chicken. Preheat your grill or skillet to medium-high heat. Grill the chicken for about 6-7 minutes on each side. Use a meat thermometer to check for doneness. The internal temperature should reach 165°F (75°C). Once done, remove the chicken from the heat and let it rest for 5 minutes. Resting helps keep the juices inside. Now, let’s build your gyro bowls! Start by dividing 1 cup of cooked quinoa into two large bowls. This is your base. Next, slice the grilled chicken into strips. Layer the chicken on top of the quinoa. Then, add: - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1/2 red onion, thinly sliced - 1/2 cup Kalamata olives, pitted and halved Finally, generously spoon tzatziki sauce over each bowl. Sprinkle with chopped fresh parsley for color. Serve with lemon wedges on the side for a fresh squeeze over the top. Enjoy your delicious Greek chicken gyro bowls! For the best flavor, marinate your chicken for at least 30 minutes. If you have more time, let it marinate overnight. This helps the spices soak in. Fresh ingredients are key. Use fresh garlic and high-quality olive oil. This boosts the taste and makes your gyro bowls vibrant. You can cook the chicken in different ways. Baking works well if you don’t have a grill. Preheat your oven to 400°F (200°C) and bake for 20-25 minutes. Broiling is another option. It gives a nice char without much hassle. To get perfect grill marks, heat the grill well before adding the chicken. Cook each side for 6-7 minutes. Use a meat thermometer to check doneness. The chicken should reach 165°F (75°C). Greek chicken gyro bowls pair well with several toppings. Add feta cheese for a salty kick. Fresh herbs like mint or dill brighten the dish. You can also serve warm pita bread on the side. To elevate your meal, garnish with fresh parsley. A squeeze of lemon adds zest. It brings out the flavors in your gyro bowl and makes everything taste fresher. Enjoy experimenting with these tips! {{image_2}} You can switch up the protein in your gyro bowl. If you want a vegetarian option, try using chickpeas or grilled vegetables. Chickpeas add a nice crunch and taste great with tzatziki. Grilled veggies like zucchini and bell peppers give a fresh twist. For meat lovers, lamb and beef are also fantastic choices. Lamb has a rich flavor that pairs well with Greek spices. Beef adds heartiness to your bowl, making it filling and satisfying. Changing the seasoning can give your gyro bowl a new flair. You can try different spice blends like smoked paprika or cumin for a twist. These spices bring warmth and depth to the dish. You can also customize your tzatziki sauce. Add herbs like dill or mint for a fresh taste. If you like a kick, mix in some chopped jalapeños or a squeeze of lemon juice. These small changes can make a big difference. For lunch meal prep, make your bowl ahead of time. Pack the quinoa, veggies, and chicken in separate containers. This way, everything stays fresh until you are ready to eat. If you prefer a wrap, use pita bread instead of a bowl. Simply fill the pita with all your favorite ingredients. It's a fun and easy way to enjoy the same great flavors. To store your leftovers, let the gyro bowls cool down first. Use airtight containers to keep them fresh. You can safely eat them within 3 to 4 days. Make sure to check for any changes in smell or texture before you eat. If you want to freeze these bowls, separate the components first. The chicken, quinoa, and veggies can freeze well. Use freezer-safe bags or containers. They last about 2 to 3 months in the freezer. When you’re ready to eat, thaw overnight in the fridge. Reheat on the stove or microwave until warm. This helps keep the texture nice. For easy meal prep, make the chicken and quinoa ahead of time. Store each ingredient in separate containers to maintain freshness. You can mix and match your bowls throughout the week. This makes it simple to enjoy a tasty meal anytime! A gyro bowl is a tasty dish inspired by Greek gyros. It combines grilled meat, fresh veggies, and grains. This meal comes from Greece, where gyros are popular street food. Instead of wrapping the filling in pita bread, we serve it in a bowl. It's a mix of flavors and textures, making it a fun and healthy meal option. Yes, you can make this gyro bowl gluten-free! Instead of quinoa, use rice or cauliflower rice. Both options work well and taste great. For the tzatziki sauce, check that your yogurt is gluten-free. You can also make tzatziki with coconut yogurt if needed. These swaps keep the dish flavorful and safe for gluten-free diets. You can add many toppings to your gyro bowl! Here are some ideas: - Feta cheese for a salty kick - Avocado for creaminess - Spinach or arugula for extra greens - Roasted red peppers for sweetness - Hot sauce for a spicy kick Feel free to mix and match based on what you like! Creating your perfect gyro bowl is part of the fun. This article showed you how to make a tasty Greek chicken gyro bowl. We discussed key ingredients like chicken, quinoa, and fresh veggies. You learned how to marinate and cook the chicken for great flavor. I also shared tips for perfecting your dish and creative variations. Remember, you can easily customize your gyro bowl to fit your taste. Enjoy these healthy meals, and don't be afraid to experiment!$

Greek Chicken Gyro Bowls

Indulge in the flavors of the Mediterranean with these irresistible Chicken Gyro Bowls! This easy recipe combines marinated grilled chicken, fresh veggies, and creamy tzatziki over a nutritious quinoa base for a delicious meal that’s ready in under an hour. Perfect for lunch or dinner, these bowls will transport you to a sun-soaked paradise. Click through to discover the full recipe and elevate your weeknight cooking!

Print Recipe Pin Recipe

Ingredients

2 boneless, skinless chicken breasts

2 tablespoons olive oil

1 tablespoon Greek seasoning

1 teaspoon garlic powder

Salt and pepper to taste

1 cup cooked quinoa

1 cup cherry tomatoes, halved

1 cucumber, diced

1/2 red onion, thinly sliced

1/2 cup Kalamata olives, pitted and halved

1 cup tzatziki sauce

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions

Marinate the Chicken: In a bowl, mix olive oil, Greek seasoning, garlic powder, salt, and pepper. Add chicken breasts and coat well. Let marinate for at least 30 minutes (or up to overnight in the fridge for more flavor).

Cook the Chicken: Preheat a grill or skillet over medium-high heat. Grill the chicken for about 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (75°C). Remove from heat and let rest for 5 minutes.

Prepare the Bowl Base: In two large bowls, divide the cooked quinoa as the base for the gyro bowls.

Chop and Assemble: Slice the grilled chicken into strips. Top the quinoa with the sliced chicken, cherry tomatoes, cucumber, red onion, and Kalamata olives.

Add Tzatziki Sauce: Generously spoon tzatziki sauce over the top of each bowl.

Garnish: Sprinkle with chopped fresh parsley and serve with lemon wedges on the side for squeezing over the bowls.

Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 2