Greek Chicken Gyro Bowls

$- Chicken breast - Olive oil - Greek yogurt - Lemon juice - Garlic - Dried oregano - Smoked paprika - Salt - Pepper To create Greek Chicken Gyro Bowls, you need fresh and flavorful ingredients. The chicken breast serves as the star of the dish. It is juicy and easy to cook. Olive oil brings richness, while Greek yogurt adds creaminess. Lemon juice gives a zesty kick. Garlic, dried oregano, and smoked paprika enhance the flavor profile. Don't forget to add salt and pepper to taste. - Cucumber - Cherry tomatoes - Red onion - Feta cheese - Kalamata olives - Parsley Next, let's look at the fresh vegetables. Cucumber adds a crisp texture. Cherry tomatoes offer sweetness and color. Red onion brings a bit of sharpness. Feta cheese adds a salty creaminess that pairs well with the chicken. Kalamata olives provide a briny bite, while parsley adds a pop of green. - Brown rice - Quinoa - Pita bread (optional for serving) For the base, you can choose either brown rice or quinoa. Both are nutritious and filling options. Brown rice has a nutty flavor, while quinoa is light and fluffy. If you want to add more carbs, serve with warm pita bread. This makes the meal even more satisfying. For the full recipe, check out the details above. You will enjoy making these Greek Chicken Gyro Bowls at home! - In a large bowl, combine: - 3 tablespoons extra virgin olive oil - 2 tablespoons plain Greek yogurt - 1 tablespoon freshly squeezed lemon juice - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon smoked paprika - Salt and black pepper to taste Mix these ingredients well. Add 1 pound of thinly sliced chicken breast. Toss until each piece is coated. Cover the bowl and refrigerate for at least 30 minutes. This helps the flavors mix into the chicken. - Preheat your grill or grill pan over medium-high heat. - Once hot, place the marinated chicken in a single layer. - Grill for 5 to 7 minutes on each side. - The chicken should be fully cooked and golden brown. After grilling, let the chicken rest a few minutes. This makes it juicier. Once rested, slice the chicken into bite-sized pieces. - Start by distributing cooked brown rice or quinoa in four bowls. - Layer each bowl with the grilled chicken slices. - Add fresh toppings: - 1 diced cucumber - 1 cup halved cherry tomatoes - 1/2 medium red onion, thinly sliced - 1/2 cup crumbled feta cheese - 1/4 cup halved Kalamata olives Drizzle a little extra olive oil on top. Garnish with freshly chopped parsley. For a fun touch, warm some pita bread on the grill for serving. Enjoy your delicious Greek Chicken Gyro Bowls! For the full recipe, check the earlier section. To make your Greek Chicken Gyro Bowls even tastier, think about adding spices. You can use: - Ground cumin - Crushed red pepper flakes - Dried mint For a tasty tzatziki sauce, mix: - 1 cup Greek yogurt - 1 grated cucumber - 1 clove minced garlic - 1 tablespoon lemon juice - A pinch of salt This sauce adds a cool touch to your bowls. For grilling, set your heat to medium-high. Preheat your grill for at least 10 minutes. This helps the chicken cook evenly. Grill the chicken for 5-7 minutes on each side. Check if the chicken is done by cutting a piece to see if it’s no longer pink. To avoid dry chicken, let it rest for a few minutes after grilling. This keeps the juices inside. Make your bowls pretty by arranging the food well. Try to layer the ingredients by color. Place the grilled chicken on top of the grains, then add the veggies. This creates a nice look. You can also serve with warmed pita bread on the side for a classic touch. It makes the meal feel complete. {{image_4}} You can switch the chicken with lamb, beef, or tofu. Lamb brings a rich flavor, while beef adds depth. Tofu is a great choice for a vegetarian option. Grilling mixed vegetables like zucchini and bell peppers can also create a tasty bowl. Each option offers a unique twist on the classic gyro flavor. You might wonder about the best base for your bowl. Quinoa is high in protein and has a nutty taste. Brown rice is filling and offers a chewy texture. Couscous cooks quickly and adds a light touch. Whole wheat pita can also serve as a great side option. Each grain adds a different vibe to your meal. The dressing can change your bowl's flavor profile. A Greek vinaigrette adds a tangy kick. Lemon tahini sauce brings creaminess with a burst of citrus. You can even play with herbs like dill or mint for extra freshness. Each dressing gives you a chance to explore new tastes in your gyro bowls. Store your Greek Chicken Gyro Bowls in airtight containers. This keeps the food fresh and safe. Use glass or plastic containers to avoid spills. For grilled chicken, place a damp paper towel on top. This helps keep it moist and prevents drying out. To reheat, use the microwave or stovetop. If using the microwave, heat the chicken and grains separately for even warmth. On the stovetop, add a splash of water to grains in a pan. Cover it and warm over low heat. This keeps them fluffy. You can freeze the entire meal or its parts. For best results, freeze chicken, grains, and veggies separately. Use freezer-safe bags or containers. Thaw overnight in the fridge before reheating. For quick meals, microwave the chicken straight from the freezer. Just add a minute or two to the cooking time. Marinating chicken adds flavor and tenderness. I recommend marinating for at least 30 minutes. If you have time, marinate for up to 4 hours for even better results. Just make sure to keep it in the fridge to stay safe. Yes, you can! Prepare everything ahead and store it in separate containers. Keep the chicken, grains, and veggies apart until you're ready to serve. This helps keep the flavors fresh. You can grill the chicken and store it in the fridge for up to three days. If you need a substitute for feta, you have options. Try using crumbled tofu for a dairy-free choice. You can also use vegan feta, which is made from nuts or soy. Both options give a nice texture and flavor. To lighten your bowls, use less oil and cheese. Opt for brown rice or quinoa in smaller portions. You can also add more veggies like spinach or lettuce. This keeps the meal filling without adding too many calories. Greek Chicken Gyro Bowls are great on their own, but you can add sides. Consider a fresh Greek salad or roasted vegetables. Hummus and pita bread also make a tasty addition. Each side enhances the meal’s flavors and makes it even better. This blog post showed you how to create delicious Greek Chicken Gyro Bowls. We covered the key ingredients, marinating, grilling, and assembling the dish. You learned tips for flavor and presentation, plus variations to suit your needs. Finally, we discussed storage and meal prep. These bowls are simple, tasty, and great for any meal. Enjoy making them your own!$

Greek Chicken Gyro Bowls

Indulge in the flavors of Greece with these delightful Greek Chicken Gyro Bowls! This recipe features marinated grilled chicken served over a bed of brown rice or quinoa, topped with fresh veggies, tangy feta, and Kalamata olives. Perfect for a healthy meal or a quick dinner, this dish is not only delicious but also easy to prepare. Click through to discover the step-by-step guide and elevate your weeknight meals!

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Ingredients

1 lb chicken breast, thinly sliced

3 tablespoons extra virgin olive oil

2 tablespoons plain Greek yogurt

1 tablespoon freshly squeezed lemon juice

2 cloves garlic, finely minced

1 teaspoon dried oregano

1 teaspoon smoked paprika

Salt and freshly cracked black pepper to taste

1 cup brown rice or quinoa, cooked according to package instructions

1 cucumber, diced into small cubes

1 cup cherry tomatoes, halved

1/2 medium red onion, thinly sliced

1/2 cup feta cheese, crumbled into small pieces

1/4 cup Kalamata olives, pitted and halved

Fresh parsley, finely chopped (for garnish)

Pita bread (optional, for serving)

Instructions

In a large mixing bowl, combine the extra virgin olive oil, Greek yogurt, freshly squeezed lemon juice, minced garlic, dried oregano, smoked paprika, salt, and pepper. Whisk the ingredients together until they form a smooth marinade.

Add the sliced chicken breast to the bowl with the marinade. Using your hands or a spatula, toss the chicken to ensure each piece is thoroughly coated in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.

Preheat your grill or a grill pan over medium-high heat until hot. Once ready, add the marinated chicken slices in a single layer. Grill for approximately 5 to 7 minutes on each side, or until the chicken is cooked through and has a lovely golden-brown color. Once done, remove from the heat and let the chicken rest for a few minutes before slicing it into bite-sized pieces.

As the chicken is cooking, prepare your base by evenly distributing the cooked brown rice or quinoa into four serving bowls.

Layer each bowl generously with the grilled chicken slices. Then add the diced cucumber, halved cherry tomatoes, thinly sliced red onion, crumbled feta cheese, and Kalamata olives on top of the chicken.

For a burst of flavor, drizzle each bowl with a little extra olive oil and finish with a sprinkle of freshly chopped parsley.

If using pita bread, warm it briefly on the grill for a few seconds until heated through, then serve alongside the bowls.

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

- Presentation Tips: Arrange the ingredients in your bowls with a beautiful color contrast. Consider creating sections or layers for each component, allowing the vibrant colors of the vegetables and the richness of the chicken and feta to shine. A sprig of parsley on top adds a fresh touch!