Greek Chicken Gyro Bowls

$- 2 large chicken breasts, thinly sliced - 3 tablespoons extra virgin olive oil - 2 tablespoons fresh lemon juice (about 1 lemon) - 3 cloves garlic, minced - 2 teaspoons dried oregano - 1 teaspoon smoked paprika - Salt and freshly ground black pepper to taste The base of the Greek Chicken Gyro Bowls is tender chicken. I use two large chicken breasts, sliced thin. This helps them cook quickly and evenly. Olive oil and lemon juice create a bright marinade. I add minced garlic for depth. Dried oregano gives a classic Greek flavor, and smoked paprika adds a hint of warmth. Don’t forget the salt and pepper to balance the taste. - 1 cup cucumber, diced - 1 cup cherry tomatoes, halved - 1 cup red onion, thinly sliced - 1 cup crumbled feta cheese - 1/2 cup kalamata olives, pitted and sliced - Fresh parsley, finely chopped for garnish Fresh vegetables make this bowl vibrant and colorful. I love crunchy cucumbers, sweet cherry tomatoes, and sharp red onion for layers of taste. Crumbled feta cheese adds creaminess, while kalamata olives bring a briny note. Finally, I sprinkle fresh parsley to brighten the dish and add a pop of color. - 1 cup cooked quinoa (can substitute with brown rice or couscous) For the base, I often choose cooked quinoa. It’s healthy and hearty. You can also use brown rice or couscous. Each option adds texture and flavor. The base holds all the toppings together, making each bite satisfying. {{ingredient_image_2}} To start, you need to make a flavorful marinade. In a medium bowl, mix together: - 3 tablespoons extra virgin olive oil - 2 tablespoons fresh lemon juice - 3 cloves garlic, minced - 2 teaspoons dried oregano - 1 teaspoon smoked paprika - Salt and freshly ground black pepper to taste Whisk these ingredients well until combined. This mixture is key to infusing flavor into the chicken. Next, take your sliced chicken breasts and coat them in the marinade. Make sure each piece is covered well. You can use a bowl or a zipped bag for this. Cover the bowl with plastic wrap or seal the bag. Refrigerate for at least 30 minutes. This rest time helps the flavors blend and soak into the chicken. While the chicken marinates, preheat your grill pan or outdoor grill to medium heat. If using a grill pan, add a little olive oil to prevent sticking. Grill the marinated chicken for about 5-7 minutes on each side. Check for nice grill marks and ensure the chicken is cooked through. Once done, remove the chicken and let it rest for about 5 minutes before slicing it into bite-sized pieces. Now it’s time to put everything together. Start with a base layer of cooked quinoa in each serving bowl. This is nutritious and filling. Then, on top of the quinoa, arrange the sliced grilled chicken, diced cucumber, halved cherry tomatoes, thinly sliced red onion, crumbled feta cheese, and sliced kalamata olives. This creates a colorful and tasty dish. To finish, sprinkle chopped parsley over each bowl. If you like, you can drizzle a bit of olive oil or squeeze fresh lemon juice over the top for extra flavor. Enjoy your delicious Greek Chicken Gyro Bowls! To get the best grill marks, start with a hot grill. Preheat your grill pan or outdoor grill over medium heat. This helps lock in flavor and gives a nice char. Brush the grill with a bit of olive oil to stop sticking. Grill the chicken for 5-7 minutes on each side. Look for those beautiful grill marks! Always check the chicken's doneness with a meat thermometer. It should reach 165°F. Let the chicken rest for 5 minutes before slicing. This keeps it juicy and tender. Meal prep makes weeknight dinners easy. Start by marinating the chicken ahead of time. You can do this the night before or in the morning. Slice the veggies and store them in separate containers. Quinoa can be cooked in advance too. Store it in the fridge for quick assembly. This way, you can throw your bowls together in no time. Meal prepping cuts down cooking time and keeps things fresh. To make your gyro bowls pop, think about extra dressings or spices. A drizzle of tzatziki adds a creamy touch. You can also squeeze fresh lemon juice over the top. This brightens the flavors. Try adding spices like sumac or za’atar for a twist. You can even mix in some hot sauce if you love heat. Playing with flavors can turn a good dish into a great one. Pro Tips Marinate Longer for More Flavor: If time allows, marinate the chicken for up to 2 hours or even overnight. This will deepen the flavors and make the chicken even more tender and juicy. Use Fresh Ingredients: Opt for fresh herbs and vegetables whenever possible. Fresh parsley, ripe tomatoes, and crisp cucumbers can elevate the dish's taste and presentation. Customize Your Bowls: Feel free to add other toppings like avocado, roasted red peppers, or even hummus. This allows everyone to personalize their bowls to their liking. Grill for Smoky Flavor: If you can, use an outdoor grill for cooking the chicken. The smoky flavor from the grill enhances the overall taste and adds authenticity to the gyro experience. {{image_4}} You can change up the proteins in your bowl. If you prefer chicken, try beef or lamb. For a plant-based option, use chickpeas or grilled tofu. Each choice brings a unique taste and texture. Quinoa is a great base, but you can swap it out. Brown rice is a hearty alternative. Couscous is light and fluffy too. Each base adds its own flavor and nutrition. While tzatziki is classic, you can use other sauces. A lemon vinaigrette adds brightness. A spicy harissa sauce brings heat. Each dressing can change the whole vibe of your bowl. To store leftovers, let the bowls cool down first. Place each bowl in an airtight container. This keeps the food fresh. You can store them in the fridge for up to 3 days. Make sure to keep the toppings separate if possible. This helps maintain their crunch. If you want to freeze the Greek Chicken Gyro Bowls, start with the chicken and quinoa. Let them cool completely. Place them in freezer-safe bags or containers. You can freeze them for up to 2 months. Remember, fresh veggies do not freeze well. Add those when you reheat the bowls. To reheat, use an oven or microwave. If using an oven, preheat it to 350°F (175°C). Place the bowl in the oven for about 15 minutes. This keeps the chicken juicy. If you use a microwave, cover the bowl with a damp paper towel. Heat in 1-minute bursts until warm. Drizzle a little olive oil or lemon juice to keep flavors bright. To make Greek Chicken Gyro Bowls gluten-free, choose gluten-free grains. Quinoa is already gluten-free. If you prefer rice, use brown rice. Avoid couscous, as it contains wheat. Always check labels on any packaged items, like feta cheese and olives, to ensure they are free from gluten. Yes, you can use frozen chicken. Just remember to thaw it first. Thaw the chicken in the fridge overnight for best results. This keeps the meat juicy and safe to eat. After thawing, follow the recipe as usual, marinating and grilling the chicken. You can serve many sides with Greek Chicken Gyro Bowls. Some great options include: - Pita bread - Tzatziki sauce - Greek salad - Roasted vegetables These sides add variety and enhance the meal's flavors. To serve more people, simply multiply the ingredients. For example, use four chicken breasts instead of two. Adjust the grains, veggies, and toppings accordingly. You can also prepare the bowls in batches. This makes serving easier and keeps everything fresh. This blog post covered how to create delicious Greek Chicken Gyro Bowls. We discussed key ingredients like chicken, olive oil, and fresh veggies. You learned how to marinate and grill chicken to perfection. I shared proper assembly tips and some helpful meal prep tricks. Don't forget to customize your bowls with different proteins or bases. These meals are easy to store and reheat. Enjoy your cooking and the tasty meals you'll create!$

A vibrant and flavorful bowl featuring marinated grilled chicken, quinoa, fresh vegetables, and feta cheese.

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Prep Time 30

Cook Time 30

Total Time 1

Course Main Course

Cuisine Greek

Servings 4

Calories 450 kcal

Ingredients

2 large chicken breasts, thinly sliced
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice (about 1 lemon)
3 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon smoked paprika
to taste salt and freshly ground black pepper
1 cup cooked quinoa (can substitute with brown rice or couscous)
1 cup cucumber, diced
1 cup cherry tomatoes, halved
1 cup red onion, thinly sliced
1 cup crumbled feta cheese
1/2 cup kalamata olives, pitted and sliced
for garnish fresh parsley, finely chopped

Instructions

In a medium-sized mixing bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, smoked paprika, salt, and pepper. This will be your flavorful marinade.
Add the sliced chicken breasts into the marinade, ensuring each piece is generously coated. Cover the bowl with plastic wrap or transfer to a zipped bag, and refrigerate for at least 30 minutes to allow the flavors to meld.
While the chicken is marinating, preheat a grill pan or an outdoor grill over medium heat. If using a grill pan, lightly coat it with a little olive oil to prevent sticking.
Grill the marinated chicken for 5-7 minutes on each side, or until the chicken is fully cooked through and has nice grill marks. Once done, remove the chicken from the grill and allow it to rest for about 5 minutes before slicing into bite-sized pieces.
In individual serving bowls, create a base layer of cooked quinoa, evenly distributing it among the bowls. This provides a nutritious foundation.
On top of the quinoa, artfully arrange the sliced grilled chicken, diced cucumber, halved cherry tomatoes, thinly sliced red onion, crumbled feta cheese, and sliced kalamata olives to create vibrant layers.
To finish, sprinkle freshly chopped parsley over each bowl for a pop of color and freshness.
If desired, add a drizzle of extra virgin olive oil or a squeeze of fresh lemon juice over the assembled bowls just before serving to enhance the flavors even further.

Notes

Serve the bowls on a rustic wooden board or colored plates to contrast with the vibrant ingredients. A wedge of lemon on the side adds brightness.

Keyword chicken, gyro, healthy, Mediterranean, quinoa