Greek Chicken Gyro Bowls

$- 2 chicken breasts, cubed - 2 tablespoons olive oil - 2 teaspoons dried oregano - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - 1 cup cooked quinoa - 1 cucumber, diced - 1 cup cherry tomatoes, halved - 1/2 red onion, thinly sliced - 1/2 cup feta cheese, crumbled - 1/2 cup tzatziki sauce (store-bought or homemade) - Fresh parsley, chopped (for garnish) - Chicken breasts: These provide lean protein. I like to cube them for even cooking. - Olive oil: This adds flavor and helps the spices stick to the chicken. - Dried oregano: A classic herb in Greek cooking, it gives a nice earthy taste. - Garlic powder: This adds depth. It's simple to use and mixes well. - Onion powder: Similar to garlic powder, it offers a sweet flavor without chunks. - Salt and pepper: These enhance all the other flavors. Adjust to your taste. - Cooked quinoa: A great base, it’s full of protein and has a nice texture. - Cucumber: Adds a fresh crunch. Dicing makes it easy to eat. - Cherry tomatoes: Their sweetness brightens the bowl with color and taste. - Red onion: Thinly sliced, it provides a sharp and zesty bite. - Feta cheese: This salty cheese crumbles beautifully and complements the dish. - Tzatziki sauce: A cool yogurt sauce that balances the flavors perfectly. - Fresh parsley: This adds color and flavor. A sprinkle on top makes it pretty. - Chicken: Use turkey or firm tofu for a different protein. - Quinoa: Try brown rice or couscous as an alternative grain. - Feta cheese: Goat cheese or shredded mozzarella can work in its place. - Tzatziki: A yogurt-based ranch or cucumber sauce can be a quick swap. - Cucumber: Zucchini or bell pepper can add crunch if you prefer. {{ingredient_image_1}} To start, take a large bowl. Add the cubed chicken breasts. Pour in the olive oil, then sprinkle the oregano, garlic powder, onion powder, salt, and pepper over the chicken. Mix everything well. Make sure each piece of chicken gets coated with the spices and oil. This step is key for flavor. Let the chicken marinate for about 10 minutes to soak in all those tasty herbs. Next, heat a skillet on medium-high. Once hot, add the marinated chicken. Cook for 5-7 minutes. Stir the chicken occasionally to keep it from burning. You want it to turn golden brown and be fully cooked inside. To check, cut a piece open; it should be white with no pink. Once done, remove the skillet from heat and let the chicken rest for a few minutes. This helps keep it juicy. Now, grab your serving bowls. Start with a scoop of cooked quinoa at the bottom. This will be the base of your bowl. Next, add the cooked chicken on top of the quinoa. Then, layer in the diced cucumber, halved cherry tomatoes, and thinly sliced red onion. Each ingredient brings its own crunch and taste. Finish the bowls by sprinkling crumbled feta cheese on top. Add a generous dollop of tzatziki sauce for creaminess. To brighten it up, sprinkle some chopped parsley over everything. This adds color and extra flavor to your Greek chicken gyro bowls. To make the chicken tasty, you need a good marinade. Combine olive oil, oregano, garlic powder, onion powder, salt, and pepper. Mix the spices well. Make sure every piece of chicken is coated. Let it sit for at least 15 minutes. This time helps the flavors soak in. If you have more time, let it marinate for an hour. This step makes the chicken so much juicier. Cooking quinoa is easy but pay attention to the water. Use two cups of water for every cup of quinoa. Rinse the quinoa first to remove the bitter taste. Bring the water to a boil, then add the quinoa. Lower the heat and cover it. Let it simmer for about 15 minutes. Once it’s done, fluff it with a fork. This gives you a nice texture. If you want extra flavor, cook it in broth instead of water. Garnishing makes your plate look beautiful and appetizing. Use fresh parsley to add color. Crumbled feta cheese is a must for that salty flavor. A dollop of tzatziki sauce not only adds taste but also looks great. You can even add a slice of lemon on the side. It adds freshness and a pop of color. Don't forget to arrange the ingredients neatly for that impressive look! Pro Tips Marinate the Chicken: Allow the chicken to marinate for at least 30 minutes (or overnight) to enhance the flavor and tenderness. Use Fresh Ingredients: Opt for fresh vegetables and herbs to elevate the taste and presentation of your gyro bowls. Quinoa Variations: Try using different grains like farro or couscous for a unique twist on the base of your bowls. Make it Ahead: Prepare the chicken and quinoa in advance for a quick and easy assembly during busy weeknights. {{image_2}} You can easily swap chicken for plant-based options. Try using firm tofu or tempeh. Marinate them just like the chicken. Use the same olive oil and spices for great flavor. Cook them until golden brown. These swaps keep the taste while being meat-free. For a full vegetarian bowl, add more veggies. Use chickpeas for protein and fiber. Toss in roasted bell peppers or zucchini for extra flavor. You can also add kalamata olives for a salty kick. Serve these veggies over quinoa and top with feta and tzatziki. To elevate the flavor, try adding fresh herbs. Mint and dill work well with tzatziki. You can also sprinkle some smoked paprika on the chicken before cooking. A squeeze of lemon juice brightens up the whole dish. Experiment with these ideas to find your favorite combination. You can store Greek chicken gyro bowls in the fridge. Use airtight containers to keep them fresh. They last for about three to four days. Make sure the chicken is cooled before you store it. Keep the tzatziki sauce separate to prevent sogginess. If you want to save some bowls for later, freezing works well. Place the chicken and quinoa in freezer-safe bags or containers. Avoid freezing fresh veggies like tomatoes and cucumbers; they lose texture. You can freeze the cooked chicken and quinoa for up to three months. To reheat, use the microwave or stovetop. If using the microwave, heat in short bursts to keep it from drying out. Stir the bowl halfway through heating. When using a stovetop, add a splash of water to keep it moist. Always make sure your chicken is heated to 165°F for safety. Greek chicken gyro bowls are a tasty meal option. They have cubed chicken, cooked quinoa, fresh veggies, and tzatziki sauce. You can easily make them at home. They blend flavors from Greece in a healthy way. Yes, you can use other proteins. Try beef, lamb, or shrimp instead of chicken. For a vegetarian option, use chickpeas or tofu. Each choice adds its own flavor. Making tzatziki sauce is simple. Here’s a quick recipe: - 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 ingredients in a bowl. Chill it before serving for better flavor. You can serve many sides with these bowls. Consider pita bread or a Greek salad. Roasted veggies or olives add great flavor too. For extra crunch, add pita chips on the side. In this post, we explored how to make Greek chicken gyro bowls. We covered key ingredients, step-by-step cooking methods, and helpful tips. You learned about variations, including vegetarian options, and how to store leftovers properly. Now, you can enjoy delicious, homemade Greek bowls anytime. Experiment with flavors and find what you love most. Your cooking journey is just beginning, and these bowls are a great start. Happy cooking!$

A delicious and healthy bowl filled with marinated chicken, quinoa, fresh vegetables, and tzatziki sauce.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Greek

Servings 4

Calories 450 kcal

Ingredients

2 breasts chicken, cubed
2 tablespoons olive oil
2 teaspoons dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
to taste salt and pepper
1 cup cooked quinoa
1 cucumber diced
1 cup cherry tomatoes, halved
1 2 red onion, thinly sliced
1 2 feta cheese, crumbled
1 2 tzatziki sauce
for garnish fresh parsley, chopped

Instructions

In a large mixing bowl, combine the cubed chicken with olive oil, oregano, garlic powder, onion powder, salt, and pepper. Mix well to ensure the chicken is evenly coated.
Preheat a skillet over medium-high heat. Add the marinated chicken and cook for about 5-7 minutes or until the chicken is browned and cooked through, stirring occasionally to avoid burning.
While the chicken is cooking, prepare the quinoa according to package instructions if not already cooked.
Once the chicken is cooked, remove it from heat and let it rest for a few minutes.
To assemble the bowls, start by placing a generous scoop of quinoa at the bottom of each bowl.
Top the quinoa with cooked chicken, diced cucumber, cherry tomatoes, and sliced red onion.
Sprinkle crumbled feta cheese over the top of each bowl.
Finish with a generous dollop of tzatziki sauce and sprinkle fresh parsley on top for a burst of color and flavor.

Notes

Serve in clear bowls to showcase the vibrant colors of the ingredients or arrange neatly on a large platter for a shareable style. Drizzle extra tzatziki sauce around the bowl for added visual appeal.

Keyword bowl, chicken, gyro, healthy, quinoa