Greek Chicken Gyro Bowls

$For these tasty bowls, you will need: - 2 boneless, skinless chicken breasts - 2 tablespoons extra virgin olive oil - 2 tablespoons thick Greek yogurt - 2 cloves garlic, finely minced - 1 teaspoon dried oregano - 1 teaspoon smoked paprika - Salt and pepper to taste - 2 cups cooked quinoa, fluffily prepared - 1 cucumber, finely diced - 1 cup cherry tomatoes, halved for freshness - 1/2 red onion, paper-thin sliced - 1/2 cup feta cheese, crumbled into pieces - A handful of fresh parsley, roughly chopped for garnish - Lemon wedges, to brighten up the dish The marinade is key for flavor. Use these items: - 2 tablespoons extra virgin olive oil - 2 tablespoons thick Greek yogurt - 2 cloves garlic, finely minced - 1 teaspoon dried oregano - 1 teaspoon smoked paprika - Salt and pepper to taste This mix gives the chicken a rich taste. It makes each bite juicy and full of flavor. To finish your bowls, add these garnishes: - A handful of fresh parsley, roughly chopped - Lemon wedges Fresh parsley adds color and zest. Lemon wedges give a bright finish, enhancing the flavors. Start by gathering your ingredients. In a medium bowl, mix the extra virgin olive oil, Greek yogurt, minced garlic, dried oregano, smoked paprika, salt, and pepper. Whisk until the marinade is smooth. This mix adds depth to the chicken. You want all flavors to blend well. Place the chicken breasts in the marinade. Make sure each piece gets a good coat. Cover the bowl and put it in the fridge. Let it sit for at least 30 minutes. If you have more time, let it marinate for up to 2 hours. This step will make your chicken more flavorful and juicy. Preheat your grill or a heavy skillet over medium-high heat. Once hot, take the chicken out of the marinade. Let the extra marinade drip off. Grill the chicken for about 6-7 minutes on each side. You want it to reach an internal temperature of 165°F (75°C). Check that the juices run clear when you cut into it. After grilling, let the chicken rest for about 5 minutes. This helps keep it juicy. Slice the chicken into long strips. Now, it's time to build your bowls. Start with a base of fluffy cooked quinoa. Then, layer on the sliced chicken. Add the diced cucumber, halved cherry tomatoes, and thinly sliced red onion. Top it with crumbled feta cheese for a nice salty kick. Finally, sprinkle fresh parsley over the bowls. Serve with lemon wedges for a bright touch. To make the best marinade, you want the right balance. Start with extra virgin olive oil and thick Greek yogurt. This mix keeps the chicken moist. Add minced garlic for aroma. Dried oregano gives it that classic Greek flavor. Smoked paprika adds a nice twist. Season with salt and pepper to taste. Whisk until smooth. Let the chicken soak in the marinade for at least 30 minutes. If you can, let it sit for two hours. This extra time makes the flavors deeper. Heat your grill or skillet to medium-high. This helps sear the chicken, locking in juices. Remove the chicken from the marinade. Let excess marinade drip off. Grill each side for 6-7 minutes. Use a meat thermometer to check the temperature. It should reach 165°F (75°C). When done, let the chicken rest for about 5 minutes. This step allows the juices to settle. Then, slice it into long strips for the bowls. Begin with cooked quinoa as your base. Fluff it well for a light texture. Next, layer your grilled chicken on top. Follow with diced cucumber and halved cherry tomatoes. The fresh veggies add crunch and color. Thinly sliced red onion gives a nice bite. Don’t forget crumbled feta cheese for creaminess. Finally, sprinkle fresh parsley on top. Serve with lemon wedges for a zesty finish. {{image_4}} You can easily make a vegetarian version of Greek chicken gyro bowls. Swap out the chicken for grilled halloumi cheese or marinated tofu. Both options absorb flavors well and add a nice texture. Use the same marinade from the chicken for the halloumi or tofu. Grill until golden brown and crispy. This gives a tasty, savory bite to your bowls. For a healthy twist, try using farro or barley instead of quinoa. These grains have a chewy texture and nutty flavor. They also boost fiber content, making your meal more filling. Cook them in vegetable broth for extra flavor. This change adds variety and nutrients to your gyro bowls. To elevate the taste of your gyro bowls, consider adding more herbs or spices. Fresh dill or mint can brighten the dish. You can also mix in some spicy harissa or a dash of hot sauce for heat. For a sweet touch, add pomegranate seeds or sliced olives. These additions make your gyro bowls vibrant and full of life. To store your Greek chicken gyro bowl leftovers, use airtight containers. Place the chicken, quinoa, and veggies in separate sections to keep them fresh. Store them in the fridge for up to three days. If you want to keep them longer, you can freeze the chicken. Just make sure to wrap it well to avoid freezer burn. When it's time to eat your leftovers, you can reheat them easily. For the chicken, use a microwave or a skillet on low heat. If using a microwave, heat for 30-second bursts until hot. For the quinoa and veggies, the microwave works well too. Add a splash of water to keep them moist while reheating. Meal prep makes your week easier. Start by cooking a larger batch of chicken and quinoa. You can marinate the chicken and grill it in advance. Store the cooked chicken and quinoa in separate containers. Chop the veggies and store them in the fridge. This way, you can quickly assemble your bowls for lunch or dinner any day of the week. Remember, fresh lemon wedges add a zesty touch when serving! Yes, you can use skin-on chicken for Greek Chicken Gyro Bowls. The skin adds extra flavor and moisture. Just keep in mind, it may take longer to cook. You need to ensure the internal temperature reaches 165°F (75°C) for safety. If you want to substitute quinoa, try brown rice or couscous. Both options provide a nice texture. You can also use farro for a chewier bite. Choose what you enjoy most or have on hand. To make a low-carb version, skip the quinoa. Instead, use cauliflower rice or leafy greens like spinach. You can also add more veggies for crunch and flavor. This keeps the dish light but still tasty. Yes, you can prepare Greek Chicken Gyro Bowls ahead of time. Cook the chicken and vegetables, then cool them down. Store everything in separate containers. When you are ready to enjoy, just assemble the bowls. This makes meal prep easy and convenient. This blog post covered how to make Greek Chicken Gyro Bowls from start to finish. You learned about key ingredients, marination, grilling, and bowl assembly. I shared tips for juicy chicken and creative variations. Proper storage and reheating methods help keep your meals fresh. In short, this dish is tasty, flexible, and easy to prepare. Enjoy making these gyro bowls that bring Greek flavors to your kitchen!$

Elevate your meal prep with these Mediterranean Chicken Gyro Bowls that are bursting with flavor! Perfectly grilled chicken is marinated in a zesty mix and served over a fluffy quinoa base, topped with fresh veggies and creamy feta cheese. Ready in just 45 minutes, this dish is not only delicious but also healthy. Click to discover the full recipe and bring a taste of the Mediterranean to your table today!

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Ingredients

2 boneless, skinless chicken breasts

2 tablespoons extra virgin olive oil

2 tablespoons thick Greek yogurt

2 cloves garlic, finely minced

1 teaspoon dried oregano

1 teaspoon smoked paprika

Salt and pepper to taste

2 cups cooked quinoa, fluffily prepared

1 cucumber, finely diced

1 cup cherry tomatoes, halved for freshness

1/2 red onion, paper-thin sliced

1/2 cup feta cheese, crumbled into pieces

A handful of fresh parsley, roughly chopped for garnish

Lemon wedges, to brighten up the dish

Instructions

In a medium bowl, combine the extra virgin olive oil, Greek yogurt, minced garlic, dried oregano, smoked paprika, salt, and pepper. Whisk together until the marinade is smooth and evenly mixed.

Place the chicken breasts into the marinade, ensuring each piece is thoroughly coated with the flavorful mixture. Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes—if you have time, allow up to 2 hours for deeper flavor absorption.

Preheat your grill or a heavy skillet over medium-high heat until hot.

Once heated, remove the chicken from the marinade, letting any excess drip off. Grill the chicken for approximately 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the juices run clear.

After grilling, transfer the chicken to a cutting board and let it rest for about 5 minutes before slicing it into long strips.

To assemble your bowls, divide the cooked quinoa evenly among four serving bowls, creating a fluffy base.

Layer the bowls with the sliced chicken, diced cucumber, halved cherry tomatoes, thinly sliced red onion, and generous crumbles of feta cheese for a pop of flavor.

Sprinkle freshly chopped parsley over each bowl for a burst of color and serve with lemon wedges on the side for a zesty squeeze just before enjoying.

- Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4