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- 2 chicken breasts, boneless and skinless - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 cup cooked quinoa or brown rice - 1 cucumber, diced - 1 cup cherry tomatoes, halved - 1 red onion, thinly sliced - 1 cup romaine lettuce, chopped - 1/2 cup crumbled feta cheese - 1/4 cup Kalamata olives, pitted and sliced - Tzatziki sauce (store-bought or homemade) For a filling meal, I like to use chicken breasts. They are easy to cook and very tasty. I prefer cooked quinoa for its nutty flavor and great texture. You can also use brown rice if you like. Adding fresh veggies like cucumber, tomatoes, and lettuce makes the bowl bright and colorful. - 1 tablespoon dried oregano - 1 teaspoon paprika - 1 teaspoon cumin - Salt and pepper to taste The spices are key to creating flavor. I use dried oregano for that classic Greek taste. Paprika adds a nice color and a bit of warmth. Cumin brings an earthy note. Salt and pepper enhance the overall taste. Mix these with olive oil and minced garlic to create a tasty marinade for the chicken. - Crumbled feta cheese - Sliced Kalamata olives - Tzatziki sauce For a true Greek experience, I love topping my bowls with crumbled feta. Its tangy flavor pairs well with the chicken and veggies. Kalamata olives add a nice briny touch. Lastly, tzatziki sauce gives a creamy, cool finish that ties everything together. Don’t forget to serve your bowl in a vibrant dish for that extra pop! To start, gather your ingredients. In a bowl, mix olive oil, minced garlic, dried oregano, paprika, cumin, salt, and pepper. Stir well to create a tasty marinade. Next, add the chicken breasts to this mix. Make sure every piece is coated well. Cover the bowl and let it sit in the fridge for at least 30 minutes. For the best flavor, you can marinate it for up to 2 hours. When you finish marinating, preheat your grill or grill pan over medium-high heat. Take the chicken out of the marinade and place it on the grill. Cook each piece for about 6 to 7 minutes on each side. You want the chicken to reach a safe internal temperature of 165°F (75°C). After cooking, let the chicken rest for a few minutes. Then, slice it into strips. Now, it’s time to build your bowls. Start with a base of cooked quinoa or brown rice. This gives your meal a great texture. Next, add the sliced chicken. You can pile on diced cucumber, halved cherry tomatoes, thinly sliced red onion, and chopped romaine lettuce. To finish, sprinkle crumbled feta cheese and sliced Kalamata olives on top. These add a nice salty flavor. Drizzle tzatziki sauce over everything or serve it on the side. Serve your bowls in bright, colorful dishes to show off the fresh ingredients. For an extra touch, add a lemon wedge on the side. This not only looks nice but gives a fresh burst of flavor too. To grill chicken well, use a good marinade. The mix of olive oil, garlic, and spices adds great taste. I recommend marinating the chicken for at least 30 minutes. For deeper flavor, let it sit for up to 2 hours. Always preheat your grill before adding the chicken. Cook each side for about 6 to 7 minutes. Check the internal temperature; it should reach 165°F (75°C). Let the chicken rest before slicing. This keeps it juicy. Meal prep makes cooking easier during the week. Start by marinating your chicken ahead of time. You can cook the chicken and store it in the fridge for up to four days. Prepare your grains, like quinoa or brown rice, in advance. Keep fresh veggies like cucumber and tomatoes chopped and ready to go. Store everything in separate containers to keep flavors fresh. This way, you can quickly assemble your bowls when hunger hits. Fresh ingredients make a big difference in taste. Use ripe cherry tomatoes and crisp cucumbers for crunch. Fresh romaine lettuce adds a nice texture to your bowl. For the best flavor, buy feta cheese that is freshly crumbled. Kalamata olives give a salty kick that complements the dish. Don’t forget the tzatziki sauce; it ties all the flavors together. Adding a squeeze of lemon at the end brightens everything up. {{image_2}} You can switch the chicken with beef or tofu. For beef, use thin slices of flank steak. Marinate it like the chicken. Grill it until it’s juicy. Tofu is a great option too. Use firm tofu and press it first. Cut it into cubes and marinate. Grill or sauté until golden brown. If you want a vegetarian meal, consider using chickpeas or lentils. Chickpeas add protein and texture. Roast them with spices for a crunchy treat. You can also use lentils for a softer bite. Cook them until tender and mix them with herbs for extra flavor. Try different grains for a unique twist. Couscous cooks quickly and is light. It adds a fluffy base to your bowl. Farro, on the other hand, is chewy and hearty. It gives a nutty flavor. Both options work well with the Greek flavors. Choose what you like best for your gyro bowl! Store your Greek Chicken Gyro Bowls in airtight containers. This keeps the flavors fresh. Let the bowls cool to room temperature before sealing. Place them in the fridge right away. Consume within 3 to 5 days for the best taste. Keep toppings, like cucumbers and lettuce, separate for crunch. To freeze, use freezer-safe containers. Separate the chicken from the grains and veggies. This helps keep the texture nice. When you are ready to eat, thaw the bowls overnight in the fridge. Reheat in the microwave or on the stovetop. Aim for a heat of 165°F (75°C) before serving. - Chicken: 1-2 days in the fridge, up to 6 months in the freezer. - Quinoa or brown rice: 4-6 days in the fridge, up to 1 year in the freezer. - Fresh veggies (cucumbers, tomatoes, lettuce): 3-5 days in the fridge. - Feta cheese: 5-7 days once opened. - Tzatziki sauce: 1-2 weeks in the fridge, depending on the recipe. Understanding how to store your ingredients helps keep your meals tasty and safe. Greek Chicken Gyro Bowls come from Greece. They are inspired by gyros, a popular street food. Gyros typically feature meat cooked on a vertical rotisserie. In this bowl, we use grilled chicken instead. This dish mixes flavors from Greece, like oregano and tzatziki sauce. It offers a balance of protein, grains, and vegetables. You can enjoy the same taste in a healthy, easy-to-make bowl. Yes, you can easily make tzatziki sauce at home! To do this, use fresh yogurt, cucumber, garlic, and dill. Combine one cup of yogurt with one diced cucumber. Add two minced garlic cloves and one tablespoon of chopped dill. Mix all the ingredients well and season with salt. Let it chill in the fridge for a bit. This sauce adds a fresh, tangy flavor that pairs well with the chicken. If you don’t have quinoa or brown rice, several great options exist. You can use couscous for a quick and fluffy base. Farro is another tasty choice with a chewy texture. If you're looking for a gluten-free option, try cauliflower rice. It’s low in carbs and adds a nice crunch. Each of these substitutes will still give you a great meal. You learned about the key ingredients for Greek Chicken Gyro Bowls, from spices to toppings. I shared steps for marinating chicken, cooking it, and assembling delicious bowls. You now have tips to grill chicken perfectly and best practices for meal prep. With these variations, you can explore different proteins and grain bases while enjoying fresh flavors. Lastly, I covered how to store and reheat leftovers to keep meals fresh. Enjoy making these bowls your own!

Greek Chicken Gyro Bowls

Craving a taste of Greece? Dive into these delicious Greek Chicken Gyro Bowls! Made with marinated chicken, fresh veggies, and topped with creamy tzatziki, this recipe is not only flavorful but also healthy. Perfect for meal prep or a quick dinner, each bowl is a colorful treat! Click through to discover the full recipe and bring a burst of Mediterranean flavor to your table today!
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Ingredients
  

2 chicken breasts, boneless and skinless

2 tablespoons olive oil

3 cloves garlic, minced

1 tablespoon dried oregano

1 teaspoon paprika

1 teaspoon cumin

Salt and pepper to taste

1 cup cooked quinoa or brown rice

1 cucumber, diced

1 cup cherry tomatoes, halved

1 red onion, thinly sliced

1 cup romaine lettuce, chopped

1/2 cup crumbled feta cheese

1/4 cup Kalamata olives, pitted and sliced

Tzatziki sauce (store-bought or homemade)

Instructions
 

In a bowl, combine the olive oil, minced garlic, dried oregano, paprika, cumin, salt, and pepper. Mix well to form a marinade.

    Add the chicken breasts to the marinade and ensure they are fully coated. Let them marinate in the refrigerator for at least 30 minutes (or up to 2 hours for deeper flavor).

      Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and cook for about 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (75°C).

        Once cooked, let the chicken rest for a few minutes, then slice it into strips.

          While the chicken is resting, prepare your bowls. In each bowl, add a layer of cooked quinoa or brown rice as the base.

            Top the base with sliced chicken, diced cucumber, cherry tomato halves, sliced red onion, and chopped romaine lettuce.

              Sprinkle crumbled feta cheese and sliced Kalamata olives over the top of each bowl.

                Finally, drizzle a generous amount of tzatziki sauce on top or serve it on the side.

                  Prep Time, Total Time, Servings: 30 minutes | 45 minutes | 4 servings

                    - Presentation Tips: Serve in vibrant bowls to showcase the colorful ingredients. Add a lemon wedge on the side for an extra burst of flavor!