Greek Chicken Gyro Bowls

$- 2 boneless, skinless chicken breasts - 1 tablespoon olive oil - 2 teaspoons dried oregano - 1 teaspoon garlic powder - 1 teaspoon onion powder - 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 Kalamata olives, pitted and halved For this recipe, I love using boneless chicken breasts. They are easy to cook and soak up flavors well. A simple marinade with olive oil, oregano, garlic, and onion makes the chicken tasty. I add salt and pepper to bring it all together. Fresh vegetables add color and crunch. I like cherry tomatoes for their sweetness. Diced cucumbers give a refreshing bite. Thinly sliced red onion adds a sharp flavor, while Kalamata olives provide a nice briny touch. - 1 cup Greek yogurt - 1 tablespoon lemon juice - 1 tablespoon fresh dill, chopped - Salt and pepper The tzatziki sauce is key to this dish. I use Greek yogurt as a base. It gives a creamy texture and tangy taste. A splash of lemon juice brightens the flavor. Fresh dill adds a herbal note. I season it with salt and pepper for balance. - 1 cup cooked quinoa or rice - Feta cheese, for topping - Fresh parsley, for garnish To serve, I start with a base of quinoa or rice. It makes the bowl hearty and filling. Then, I top it with the grilled chicken and fresh veggies. A drizzle of tzatziki sauce brings it all together. Finally, I sprinkle feta cheese and fresh parsley for extra flavor and color. To start, you need to make a simple marinade. Combine the following ingredients in a bowl: - 1 tablespoon olive oil - 2 teaspoons dried oregano - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste Add the chicken breasts to the bowl. Coat them well in the marinade. Cover the bowl and let it sit in the fridge for at least 30 minutes. This time helps the chicken soak in all those tasty flavors. You can cook the chicken on a grill or in a skillet. I recommend preheating your grill or skillet over medium-high heat. Cook the marinated chicken for about 6-7 minutes on each side. Make sure the juices run clear to know it's done. After cooking, let the chicken rest for a few minutes. Then, slice it into strips. Next, it's time for the tzatziki sauce. In a bowl, mix together: - 1 cup Greek yogurt - 1 tablespoon lemon juice - 1 tablespoon fresh dill, chopped - Salt and pepper to taste Mix well, and taste it. You can adjust the flavor as needed. If you want it zestier, add more lemon juice. Set it aside for now. Now, let’s put it all together. Start with a base of cooked quinoa or rice in each bowl. Then, add the sliced grilled chicken on top. Next, add: - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1/2 red onion, thinly sliced - 1/2 cup Kalamata olives, pitted and halved Layering these ingredients looks great and adds flavor. To finish, drizzle the tzatziki sauce over each bowl. Crumble feta cheese on top and sprinkle with fresh parsley for a pop of color. You can serve these bowls right away. They also make a great meal for lunch or dinner. If you want a drink, a light lemon soda pairs well with the flavors. Enjoy! To make your chicken juicy, marinate it for at least 30 minutes. Use olive oil, oregano, garlic powder, onion powder, salt, and pepper for great flavor. Cook the chicken over medium-high heat for about 6-7 minutes on each side. Always check the juices; they should run clear. For leftovers, store the chicken in an airtight container in the fridge. It stays fresh for up to three days. You can switch up the tzatziki sauce for different flavors. Try adding mint or basil for a fresh twist. For a thicker sauce, strain the yogurt before mixing. If you like it tangy, add more lemon juice. Adjust the salt and pepper to your taste. You can even add diced cucumbers for extra crunch. Meal prep your Greek Chicken Gyro Bowls for easy lunches. Cook a big batch of quinoa or rice and store it in the fridge. Slice your veggies ahead of time. When packing for lunch, layer the sauce on top to prevent sogginess. Use mason jars or bento boxes for easy transport and a nice presentation. {{image_2}} You can switch up the chicken for other meats. Try lamb or beef for a rich taste. For a lighter option, use turkey. If you prefer plant-based meals, tofu or tempeh work well. Just remember to marinate them like the chicken to add flavor. Cooking times may change with different proteins. Always ensure they are cooked to the right temperature. While quinoa and rice are great, you can also use couscous or farro. They add unique textures and flavors. For a low-carb choice, cauliflower rice is excellent. Sweet potatoes make a filling base too. Each base gives a different twist to your bowl, so feel free to mix and match. You can add more veggies for crunch and color. Try bell peppers, radishes, or shredded carrots. Avocado adds creaminess and healthy fats. For extra flavor, mix in pickled onions or jalapeños. Experiment with sauces too! Hummus or tahini can replace tzatziki for a different taste. A drizzle of hot sauce gives a kick. To store leftover Greek Chicken Gyro Bowls, let them cool first. Place the food in an airtight container. Glass or plastic containers work best. This keeps the flavors fresh. Store it in the fridge for up to three days. You can freeze the chicken and tzatziki sauce separately. Wrap the chicken in plastic wrap, then put it in a freezer bag. For the tzatziki, use a container that seals tightly. To reheat, thaw the chicken overnight in the fridge. Heat it in a pan until warm. Tzatziki can be served cold directly from the fridge. Refrigerated leftovers last about three days. Frozen chicken stays good for up to three months. Look for signs of spoilage. If the chicken smells off or has a strange color, it’s best to discard it. Tzatziki should be creamy and smell fresh. If it becomes watery or sour, throw it out. You should marinate the chicken for at least 30 minutes. This time helps the chicken soak up all the flavors. If you have more time, marinating for 2 hours or overnight works great too. The longer it sits, the better it tastes. Yes, you can! Use chickpeas or grilled vegetables instead of chicken. These options keep the dish tasty and filling. You can also try halloumi cheese for a unique twist. Just remember to season them well. You can serve Greek chicken gyro bowls with a side of pita bread. A light salad or roasted veggies are also great options. For drinks, try serving it with lemon water or a crisp white wine. These pairings enhance the bright flavors of the dish. Store the tzatziki sauce in an airtight container. It will stay fresh for up to 3 days in the fridge. If you notice any excess water, just drain it off before serving. This keeps the sauce thick and creamy. Yes, you can prep this dish ahead! Marinate the chicken and make the tzatziki sauce the night before. Store everything separately in the fridge. When you're ready to eat, just cook the chicken and assemble your bowls. This makes meal time easy and quick! This blog post covered how to make delicious Greek chicken gyro bowls. I shared key ingredients, including chicken, tzatziki sauce, and fresh veggies. I explained step-by-step instructions to marinate, cook, and assemble the bowls. You learned tips to perfect your chicken and make tasty tzatziki variations. Remember, you can explore different proteins and bases for unique flavors. With proper storage, your leftovers can last and stay fresh. Enjoy creating this dish and impress your friends and family with your cooking skills!$

Elevate your mealtime with these delicious Greek Chicken Gyro Bowls! Packed with flavor from marinated chicken, fresh veggies, and creamy tzatziki, this recipe is easy to prepare and perfect for lunch or dinner. Discover how to make this healthy dish using simple ingredients like quinoa or rice, cherry tomatoes, and feta cheese. Click through for the full recipe and bring a taste of Greece to your kitchen! #GreekChickenGyroBowls #HealthyRecipes #MealPrep #MediterraneanDiet

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Ingredients

2 boneless, skinless chicken breasts

1 tablespoon olive oil

2 teaspoons dried oregano

1 teaspoon garlic powder

1 teaspoon onion powder

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 Kalamata olives, pitted and halved

1 cup Greek yogurt

1 tablespoon lemon juice

1 tablespoon fresh dill, chopped

Feta cheese, for topping

Fresh parsley, for garnish

Instructions

Marinate the Chicken: In a bowl, combine olive oil, oregano, garlic powder, onion powder, salt, and pepper. Add the chicken breasts and coat them well. Cover and let marinate for at least 30 minutes in the refrigerator for enhanced flavor.

Cook the Chicken: Preheat a grill or skillet over medium-high heat. Cook the marinated chicken for about 6-7 minutes on each side or until fully cooked and juices run clear. Remove the chicken and let it rest for a few minutes before slicing it into strips.

Prepare the Tzatziki Sauce: In a bowl, mix the Greek yogurt, lemon juice, dill, salt, and pepper. Adjust seasoning to taste and set aside.

Assemble the Bowls: Start with a base of cooked quinoa or rice in each bowl. Top with slices of grilled chicken, followed by cherry tomatoes, diced cucumber, red onion, and Kalamata olives.

Add the Sauce and Garnish: Drizzle the tzatziki sauce generously over the bowls. Crumble feta cheese on top and sprinkle with fresh parsley for color.

Serve: Enjoy your Greek Chicken Gyro Bowls immediately, or pack them for a delicious on-the-go meal!

Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4