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- 2 boneless, skinless chicken breasts - 2 tablespoons olive oil - 3 cloves garlic, minced - 2 teaspoons dried oregano - 1 teaspoon paprika - Salt and pepper to taste - 1 lemon, juice and zest - 1 cup cooked quinoa - 1 cup cherry tomatoes, halved - 1 cucumber, diced - ½ red onion, thinly sliced You start with chicken breasts. They are the star of the dish. The marinade adds great flavor. Olive oil, garlic, and herbs work together to make each bite tasty. Next, you need fresh vegetables. Cherry tomatoes, cucumber, and red onion add color and crunch. They balance the savory chicken and make the bowl vibrant. - 1 cup Greek yogurt - 1 tablespoon fresh dill, chopped - ½ teaspoon garlic powder - 1 lemon, juice For the tzatziki sauce, Greek yogurt is key. It gives a creamy texture. Fresh dill adds a burst of flavor. Garlic powder and lemon juice give it a nice zing. This sauce brings everything together. - Feta cheese - Fresh parsley for garnish Feta cheese adds saltiness and richness. A sprinkle of fresh parsley makes it look pretty. You can also mix in other toppings if you like. The choice is yours! To start, mix the marinade ingredients in a bowl. You will need olive oil, minced garlic, dried oregano, paprika, lemon juice, lemon zest, salt, and pepper. This mix adds great flavor to the chicken. Once mixed, add the chicken breasts and coat them well. Let it sit for at least 30 minutes. If you have more time, refrigerate it for up to 2 hours. The longer it marinates, the more flavor it will have. You can cook the chicken on a grill or in a skillet. Preheat your grill or skillet over medium-high heat. Place the marinated chicken on the grill and cook it for about 6-7 minutes per side. You want the chicken to reach an internal temperature of 165°F (75°C). This ensures it is fully cooked. After cooking, let the chicken rest for a few minutes. This helps keep it juicy. Then, slice it into strips. Tzatziki sauce adds a cool touch to your bowls. In a bowl, combine Greek yogurt, chopped fresh dill, garlic powder, and a pinch of salt. Squeeze a little lemon juice into the mix. Stir until everything is well combined. Taste the sauce and adjust the flavors if needed. You might want to add more salt or dill based on your preference. Now it's time to put everything together. Start with a layer of cooked quinoa in each serving bowl. Then, add the sliced grilled chicken on top. Next, add halved cherry tomatoes, diced cucumber, and thinly sliced red onion. For the final touch, drizzle the tzatziki sauce over the top. Sprinkle feta cheese for extra flavor and garnish with fresh parsley. This colorful presentation makes your gyro bowls look as good as they taste. Enjoy! To get the best flavor in your chicken, marinate it well. Mix olive oil, garlic, oregano, paprika, lemon juice, salt, and pepper. Let the chicken soak in the marinade for at least 30 minutes. For more flavor, refrigerate it for up to 2 hours. This longer time helps the spices blend deeply into the meat. Be careful not to overcook the chicken. Grill it for about 6-7 minutes on each side. Use a meat thermometer to check the inside. It should reach 165°F (75°C). Once it's done, let it rest for a few minutes before slicing. This keeps the juices in, making it juicy and tender. To make a creamy tzatziki, start with thick Greek yogurt. Mix it with fresh dill, garlic powder, salt, and a squeeze of lemon. Stir well until it’s smooth. If you want a lighter sauce, use low-fat yogurt or a plant-based yogurt. If you cannot find Greek yogurt, regular yogurt works too. Just strain it through a cheesecloth to remove some liquid. This gives it a thicker texture similar to Greek yogurt. Pair your gyro bowls with sides like warm pita, a Greek salad, or roasted veggies. These add more flavor and nutrition to your meal. You can also enjoy these bowls for meal prep. They store well in the fridge and taste great for days. Just keep the tzatziki sauce separate until serving. This keeps everything fresh and flavorful. {{image_2}} You can switch the chicken with lamb, beef, or even tofu. Each choice adds its own flavor. Lamb gives a rich taste that pairs well with the spices. Beef offers a hearty option, while tofu is great for a plant-based meal. Simply marinate and cook the same way as the chicken. This keeps the dish fun and fresh. If you want to try something new, use other grains or greens. Brown rice or farro can work well, adding a nutty flavor. You can also use lettuce as a base. Just layer the toppings on the leaves for a lighter option. This change keeps the meal exciting and healthy. Boost your bowls with extra toppings. Fresh vegetables like bell peppers or spinach add color and crunch. Olives bring a salty kick, while avocado adds creaminess. You can mix and match these extras to suit your taste. These add-ins make your bowl more flavorful and satisfying. To store your Greek Chicken Gyro Bowls, first let them cool. Place the chicken, quinoa, and veggies in airtight containers. This keeps them fresh and free from odors. You can store them in the fridge for up to three days. Be sure to keep the tzatziki sauce separate until you serve it. This keeps the sauce from getting watery. When you're ready to enjoy your leftovers, reheating is key. Use a skillet over low heat for the chicken. Add a splash of water or broth to keep it juicy. You can also microwave the chicken for about one minute. Check the temperature to ensure it reaches 165°F (75°C). This way, your chicken remains tender and full of flavor. For the tzatziki sauce, store it in a sealed container. It can last in the fridge for about four days. If you notice excess liquid, simply drain it. This keeps the sauce creamy, just as it should be. If you want to make it last longer, you can freeze it for up to two months. Just remember to thaw it in the fridge when you’re ready to use it. Yes, you can use pre-cooked chicken. This saves time for busy days. Just shred or chop the chicken. You can add it to the marinade for extra flavor. Simply warm it in a skillet or microwave before serving. This makes the recipe quick and easy. Yes, this recipe can be gluten-free. Quinoa is naturally gluten-free. Just ensure that any added toppings are also gluten-free. Check labels on pre-made sauces or condiments. This way, you can enjoy your gyro bowls worry-free. You can store leftovers in the fridge for up to three days. Make sure to keep them in an airtight container. The chicken and vegetables will still taste great. If you plan to keep them longer, freeze the chicken and quinoa. This helps maintain freshness and flavor. Making Greek chicken gyro bowls is a rewarding experience. You learned how to prepare the chicken with a flavorful marinade and the creamy tzatziki sauce. Adding fresh veggies and optional toppings gives these bowls a personal touch. In closing, these gyro bowls are perfect for meal prep or a crowd-pleasing dinner. Feel free to customize them with your favorite proteins and grains. Enjoy your cooking adventure and dig into a delicious meal!

Greek Chicken Gyro Bowls

Savor the delightful flavors of Greek Chicken Gyro Bowls with this easy recipe! Packed with marinated grilled chicken, fresh veggies, and creamy tzatziki, this dish is perfect for meal prep or a quick dinner. Just layer quinoa, seasoned chicken, and your favorite toppings for a healthy, satisfying meal. Click through to discover how to make these tasty bowls today and bring a taste of Greece to your kitchen!
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Ingredients
  

2 boneless, skinless chicken breasts

2 tablespoons olive oil

3 cloves garlic, minced

2 teaspoons dried oregano

1 teaspoon paprika

Salt and pepper to taste

1 lemon, juice and zest

1 cup cooked quinoa

1 cup cherry tomatoes, halved

1 cucumber, diced

½ red onion, thinly sliced

1 cup Greek yogurt

1 tablespoon fresh dill, chopped

½ teaspoon garlic powder

Feta cheese for topping

Fresh parsley for garnish

Instructions
 

Marinate the Chicken: In a bowl, mix olive oil, minced garlic, dried oregano, paprika, lemon juice, lemon zest, salt, and pepper. Add the chicken breasts to the marinade, coat well, and let sit for at least 30 minutes (or refrigerate for up to 2 hours for deeper flavor).

    Cook the Chicken: Preheat a grill or skillet over medium-high heat. Grill the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through. Remove from heat and allow to rest before slicing.

      Prepare the Tzatziki Sauce: In a bowl, combine Greek yogurt, fresh dill, garlic powder, salt, and a squeeze of lemon. Mix until well combined and set aside.

        Assemble the Bowls: In serving bowls, layer cooked quinoa as the base. Top with sliced grilled chicken, cherry tomatoes, diced cucumber, and red onion.

          Garnish: Drizzle the tzatziki sauce over the top, sprinkle with feta cheese, and garnish with fresh parsley.

            Serve: Enjoy your Greek Chicken Gyro Bowls fresh, or store in the refrigerator for a quick and healthy meal prep option.

              Prep Time: 30 mins | Total Time: 1 hr | Servings: 4