Greek Chicken Gyro Bowls

$- 2 boneless, skinless chicken breasts - 2 tablespoons olive oil - 2 teaspoons dried oregano - 2 teaspoons garlic powder - 1 teaspoon smoked paprika - Salt and pepper to taste To create the best Greek Chicken Gyro Bowls, start with fresh chicken breasts. The marinade gives the chicken its bold flavor. Use olive oil, oregano, garlic powder, and smoked paprika. These spices work together to bring bright flavors. Add salt and pepper to taste. - 1 cup cooked quinoa or rice - 1 medium cucumber, diced - 1 large tomato, diced - 1/2 red onion, thinly sliced - 1 cup cherry tomatoes, halved - 1/2 cup feta cheese, crumbled - 1/4 cup Kalamata olives, pitted and sliced - Fresh parsley, for garnish Next, you need a base for your bowls. Cooked quinoa or rice works great. Fresh veggies add color and crunch. Dice cucumbers and tomatoes. Thinly slice the red onion. Halve the cherry tomatoes. For toppings, sprinkle crumbled feta cheese and sliced Kalamata olives. Finish with fresh parsley for a pop of green. - Extra olive oil - Lemon juice for drizzling For extra flavor, you can drizzle some olive oil. A squeeze of lemon juice brightens the dish. These optional additions make your bowls taste even better. They add a lovely tang that pairs well with the chicken and veggies. {{ingredient_image_1}} To start, combine the marinade ingredients in a bowl. Use 2 tablespoons of olive oil, 2 teaspoons of dried oregano, 2 teaspoons of garlic powder, 1 teaspoon of smoked paprika, salt, and pepper. Mix these until smooth. Next, place the chicken breasts in the bowl. Make sure they are well-coated in the marinade. Cover the bowl and let it marinate. You can do this for at least 30 minutes. If you want more flavor, marinate it overnight in the fridge. Now, preheat your grill or grill pan to medium-high heat. This step is key for a nice sear. Grill the marinated chicken for 6 to 7 minutes on each side. You want it cooked through until the internal temperature hits 165°F (75°C). Once done, take the chicken off the grill. Let it rest for about 5 minutes before slicing. This helps keep the juices inside. As you wait for the chicken to rest, prepare your quinoa or rice. Follow the package instructions if it's not already cooked. To assemble the bowls, start by adding a generous scoop of quinoa or rice to each bowl. Next, layer on the sliced grilled chicken. Now, add your toppings. Include diced cucumber, diced tomato, sliced red onion, halved cherry tomatoes, crumbled feta cheese, and sliced Kalamata olives. For a finishing touch, garnish with fresh parsley. You can also drizzle some extra olive oil and lemon juice on top if you like. Enjoy your Greek Chicken Gyro Bowls! To make great chicken gyros, marinating is key. Use the olive oil, oregano, garlic powder, smoked paprika, salt, and pepper together. This mix adds deep flavor. For the best taste, let the chicken marinate for at least 30 minutes. If you can wait longer, even overnight is better. For cooking, grill the chicken to keep it juicy. Preheat your grill on medium-high. Grill each side for about 6-7 minutes. Check the chicken's temperature. It should be at least 165°F (75°C). After cooking, let it rest for 5 minutes before slicing. This keeps the juices inside. To make your bowls look vibrant, layer the ingredients. Start with a scoop of quinoa or rice. Then add the grilled chicken on top. Use bright colors for the veggies. Diced cucumbers, tomatoes, and red onions create a fresh look. Halved cherry tomatoes add sweetness. Balance flavors with toppings. Feta cheese adds creaminess. Kalamata olives bring a briny punch. Fresh parsley gives a nice green touch. If you like, drizzle extra olive oil or lemon juice on top for more flavor. If you want a change from chicken, try beef or tofu. Both work well in gyros. For gluten-free options, use quinoa or rice as your base. You can also make it vegan by skipping the feta. Instead, use a plant-based cheese or leave it out. These swaps make the dish fit many diets. Pro Tips Marinade Time: Allow the chicken to marinate for at least 30 minutes, or overnight for deeper flavor. Grilling Technique: Preheat your grill to medium-high heat to achieve those perfect grill marks and a juicy chicken. Fresh Ingredients: Use fresh vegetables and herbs for the best flavor and nutrition in your gyro bowls. Serving Suggestions: Drizzle with a homemade tzatziki sauce for an extra layer of deliciousness. {{image_2}} You can switch things up by using different grains. Couscous and farro are great options. Couscous cooks quickly and adds a light and fluffy texture. Farro has a nutty flavor and chewy bite. Both create a tasty base for your gyro bowls. Mix and match to find your favorite! To boost flavor, try adding more Mediterranean spices. Use herbs like thyme, dill, or mint. These herbs add freshness and depth to your dish. You can also sprinkle in some cumin or coriander for warmth. Adjust the spices based on your taste. Experiment and have fun with your flavor choices! Don’t hold back on toppings! You can use different cheeses like goat cheese or halloumi. Each cheese brings unique flavors. Adding roasted or grilled vegetables like bell peppers or zucchini adds color and taste. Consider adding pickled veggies for a tangy kick. The more toppings, the better your bowl will be! Store your Greek Chicken Gyro Bowls in the fridge. Use airtight containers to keep them fresh. Keep chicken, grains, and veggies separate if you can. This helps maintain texture. You can refrigerate for up to three days. Make sure to cool everything before sealing. You can freeze the chicken and grains for later. Cut the chicken into smaller pieces for faster thawing. Wrap them tightly in plastic wrap first. Then place them in freezer bags. They can last for up to three months. Store veggies like cucumbers and tomatoes in the fridge, as they don’t freeze well. Reheat chicken gently to keep it moist. Use a microwave or a skillet. If using a microwave, cover it with a damp paper towel. This helps trap steam. Heat in short intervals, checking often. If using a skillet, add a splash of water and cover it. This keeps the chicken juicy and tasty. The best way to cook chicken for gyros is to use a marinade. I like to mix olive oil, oregano, garlic powder, smoked paprika, salt, and pepper. This gives the chicken great flavor. After marinating, you can grill, bake, or pan-sear the chicken. - Grilling: Preheat your grill to medium-high. Grill for 6-7 minutes per side until the chicken reaches 165°F (75°C). - Baking: Preheat your oven to 400°F (200°C). Bake chicken for 20-25 minutes or until done. - Pan-searing: Heat olive oil in a skillet. Cook for about 6-7 minutes per side. Each method gives juicy chicken with a tasty crust. Yes, you can make Greek Chicken Gyro Bowls ahead of time. This is great for meal prep. Cook the chicken and grains, then store them separately. - Storage tips: Use airtight containers. Keep the chicken in the fridge for up to 4 days. Grains can last up to a week. - Make-ahead ideas: Marinate the chicken the night before. Cook it fresh for the best taste. You can also chop veggies and store them. This saves time on busy days. Many sides go great with Greek Chicken Gyro Bowls. Consider these: - Salads: A simple Greek salad with cucumber, tomato, and feta adds freshness. - Dips: Tzatziki is a classic choice. It’s cool and creamy, perfect with the spicy chicken. - Pita bread: Warm pita can be a nice addition for scooping. These sides enhance your meal and add variety to your plate. This blog post covered how to make tasty Greek Chicken Gyro Bowls. We explored the main ingredients, including chicken and fresh veggies. You learned how to marinate, grill the chicken, and assemble the bowl. We shared tips for perfecting flavors and suggested ingredient swaps. In closing, these bowls are easy to prepare and packed with flavor. You can enjoy a healthy meal any day. Dive into your kitchen and have fun with your own variations!$

A delicious and healthy bowl featuring marinated grilled chicken, fresh vegetables, and quinoa or rice.

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Prep Time 30

Cook Time 30

Total Time 1

Ingredients

2 breasts boneless, skinless chicken
2 tablespoons olive oil
2 teaspoons dried oregano
2 teaspoons garlic powder
1 teaspoon smoked paprika
to taste Salt & pepper
1 cup cooked quinoa or rice
1 medium cucumber, diced
1 large tomato, diced
0.5 red onion thinly sliced
1 cup cherry tomatoes, halved
0.5 cup feta cheese, crumbled
0.25 cup Kalamata olives, pitted and sliced
Fresh parsley, for garnish

Instructions

In a bowl, combine the olive oil, oregano, garlic powder, smoked paprika, salt, and pepper. Mix well to form a marinade.
Place the chicken breasts in the marinade, ensuring they are coated evenly. Cover and marinate for at least 30 minutes (or up to overnight in the refrigerator for extra flavor).
Preheat a grill or grill pan over medium-high heat. Grill the marinated chicken for about 6-7 minutes per side, or until cooked through and internal temperature reaches 165°F (75°C). Remove from heat and let it rest for 5 minutes before slicing.
In the meantime, prepare the quinoa or rice according to package instructions if not pre-cooked.
To assemble the bowls, start by placing a generous scoop of quinoa or rice at the bottom of each bowl.
Top with sliced grilled chicken, diced cucumber, diced tomato, sliced red onion, halved cherry tomatoes, crumbled feta cheese, and sliced Kalamata olives.
Garnish with fresh parsley and drizzle with extra olive oil and lemon juice, if desired.

Notes

Marinate the chicken overnight for extra flavor.

Keyword bowl, chicken, gyro, healthy, Mediterranean