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- 2 boneless, skinless chicken breasts - 3 tablespoons olive oil - 2 tablespoons plain Greek yogurt - 2 cloves garlic, minced - 1 tablespoon lemon juice - 1 tablespoon dried oregano - 1 teaspoon ground cumin - Salt and pepper to taste - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 red onion, thinly sliced - 1 cup cooked quinoa or rice - 1 cup crumbled feta cheese - Fresh parsley, chopped (for garnish) - Pita bread (for serving) You can add more fun to your gyro bowls with some extras. Try these: - Kalamata olives for a briny kick. - Sliced bell peppers for crunch and color. - Avocado for creaminess. - Tzatziki sauce for a cool, tangy dip. - Fresh mint for a refreshing twist. When picking your ingredients, look for freshness. Here are some tips: - Chicken: Choose bright pink chicken with no odor. - Vegetables: Select firm tomatoes and crisp cucumbers. - Herbs: Look for vibrant green parsley and oregano. - Feta Cheese: Get a block for better flavor than crumbled. - Olive Oil: Use extra virgin olive oil for the best taste. These choices will make your Greek Chicken Gyro Bowls burst with flavor! Start by making the marinade. In a bowl, mix together the olive oil, Greek yogurt, minced garlic, lemon juice, oregano, cumin, salt, and pepper. Whisk until smooth. Cut the chicken breasts into equal sizes. Place them in the marinade and coat well. Cover the bowl and let it sit in the fridge. The longer you marinate, the better the flavor. Aim for at least 30 minutes, but 4 hours is best. Preheat your grill to medium-high heat. Take the chicken out of the marinade. Let the extra marinade drip off. Place the chicken on the grill. Grill each side for about 6-7 minutes. Use a meat thermometer to check for doneness. The chicken should reach an internal temperature of 165°F (75°C). Once cooked, remove the chicken from the grill. Let it rest for a few minutes before slicing it. This helps keep the juices in. While the chicken rests, prepare the veggie mix. In a large bowl, combine halved cherry tomatoes, diced cucumber, and thinly sliced red onion. Toss them together and sprinkle with salt and pepper. Slice the grilled chicken into strips. Now you can build your bowls! Start with a scoop of cooked quinoa or rice at the bottom of each bowl. Add the vegetable mix on top. Next, place the sliced chicken over the veggies. Finish with crumbled feta cheese. Garnish with freshly chopped parsley. Serve warm with pita bread on the side. Enjoy your tasty Greek Chicken Gyro Bowls! To get great flavors, use fresh herbs. Dried oregano is key for that Greek taste. Marinating the chicken is important. I suggest marinating for at least 30 minutes. For deeper flavor, try marinating for up to 4 hours. This makes the chicken juicy and full of taste. If you want a kick, add a pinch of red pepper flakes to the marinade. Grilling is the best way to cook this chicken. It gives a nice char and keeps it juicy. Preheat your grill or grill pan to medium-high heat. Cook the chicken for about 6-7 minutes on each side. Make sure the internal temperature reaches 165°F. Let the chicken rest after grilling. This helps the juices stay inside. Slice the chicken after it rests for the best texture. You can serve the Greek Chicken Gyro Bowls in many ways. Start with a base of quinoa or rice. Top it with the fresh veggie mix of cherry tomatoes, cucumber, and red onion. Add the sliced chicken on top. Crumble feta cheese over everything for a salty bite. Don't forget to garnish with fresh parsley. Serve with warm pita bread on the side for a complete meal. {{image_2}} You can easily make these Greek bowls vegetarian. Swap the chicken for grilled veggies. Zucchini, bell peppers, and mushrooms work well. You can also use chickpeas for protein. They add a nice texture and flavor. Tofu is another great option. Marinate it like the chicken for added taste. Choosing the right grain can change your bowl. Quinoa is protein-rich and has a nutty flavor. It cooks quickly and is gluten-free. Rice is a classic choice. It’s soft and comforting. Brown rice adds more fiber. It pairs well with the fresh veggies. You can even mix both grains for fun. Toppings can take your Greek bowl to the next level. Try adding olives for a salty kick. Pickled red onions can add tangy zest. You can also use avocado for creaminess. A drizzle of tahini or spicy sauce adds extra layers. Don’t forget about fresh herbs like dill or mint for brightness! To keep your Greek Chicken Gyro Bowls fresh, place leftovers in an airtight container. This helps keep the flavors and textures intact. Store the bowls in the fridge for up to three days. I suggest separating the chicken and veggies from the grains to avoid sogginess. If you want to save your gyro bowls for later, freezing works well. First, let the chicken cool completely. Then, slice it and put it in a freezer-safe bag. Store the veggies and grains in separate bags too. These can last in the freezer for up to three months. When you freeze them, remember to label the bags with the date. When you're ready to enjoy your frozen gyro bowls, thaw them overnight in the fridge. For reheating, use a microwave or an oven. If using a microwave, heat in short bursts to avoid overcooking. If you use an oven, preheat it to 350°F (175°C) and warm the bowls for about 15 minutes. This method keeps the chicken juicy and the veggies crisp. Enjoy your delicious meal! Greek Chicken Gyro Bowls come from Greece. The gyro is a popular dish made with meat cooked on a vertical rotisserie. It is often served in pita bread with fresh toppings. I took this classic idea and turned it into a bowl. This way, you get all the flavors without the bread. It’s a fun twist that keeps the spirit of Greek cuisine alive. Yes, you can make Greek Chicken Gyro Bowls ahead. The chicken marinates well and stays juicy. You can grill the chicken and store it in the fridge. Prepare the veggies and grains in advance too. Just assemble the bowls when you are ready to eat. This makes it easy for meal prep or busy days. This recipe is easy to adapt for different diets. If you want a vegetarian option, swap the chicken for grilled tofu or chickpeas. For gluten-free diets, skip the pita or use gluten-free bread. You can also replace quinoa with rice or another grain that fits your needs. Adjust toppings to match your taste and diet. This way, everyone can enjoy a delicious Greek bowl! In this article, we explored tasty Greek Chicken Gyro Bowls. You learned about key ingredients, marinating techniques, and grilling methods. We discussed tips for juicy chicken and how to add extra flavors. You also discovered meal variations, storage tips, and answers to common questions. Embrace these tips to make your meals exciting and delicious. Enjoy your cooking journey and share your tasty creations!

Greek Chicken Gyro Bowls

Create a delicious and nutritious meal with these Greek Chicken Gyro Bowls! This tasty recipe combines grilled chicken marinated in a zesty blend of olive oil, Greek yogurt, and spices, served over a bed of quinoa or rice with fresh veggies and crumbled feta. Perfect for a healthy dinner or meal prep, these bowls are sure to impress. Click through to discover the full recipe and make your own Greek Chicken Gyro Bowls today!
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Ingredients
  

2 boneless, skinless chicken breasts

3 tablespoons olive oil

2 tablespoons plain Greek yogurt

2 cloves garlic, minced

1 tablespoon lemon juice

1 tablespoon dried oregano

1 teaspoon ground cumin

Salt and pepper to taste

1 cup cherry tomatoes, halved

1 cucumber, diced

1 red onion, thinly sliced

1 cup cooked quinoa or rice

1 cup crumbled feta cheese

Fresh parsley, chopped (for garnish)

Pita bread (for serving)

Instructions
 

In a bowl, whisk together olive oil, Greek yogurt, minced garlic, lemon juice, dried oregano, cumin, salt, and pepper to create a marinade.

    Add the chicken breasts to the marinade, ensuring they are well coated. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours for more flavor.

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

        While the chicken is resting, in a large bowl, combine cherry tomatoes, diced cucumber, and sliced red onion. Toss together and season with a little salt and pepper.

          Slice the grilled chicken into strips.

            To assemble the bowls, add a scoop of cooked quinoa or rice to the bottom of each bowl. Top with the vegetable mixture, sliced chicken, and crumble feta cheese on top.

              Garnish with freshly chopped parsley and serve with warm pita bread on the side.

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