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Greek Chicken Gyro Bowls Flavorful and Simple Meal

by on November 23, 2024

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Looking for a quick and tasty meal that’s easy to make? Greek Chicken Gyro Bowls are a perfect choice! You get juicy chicken, fresh veggies, and a creamy tzatziki sauce in every bite. In this post, I’ll walk you through the simple steps to create your own delicious gyro bowls at home. Let’s dive into the ingredients and get cooking!

- 1 lb boneless skinless chicken thighs - 3 tablespoons extra virgin olive oil - 2 teaspoons dried oregano - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - Salt and freshly cracked black pepper to taste - 1 cup cooked quinoa (or rice of choice) - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 red onion, thinly sliced - 1 cup Greek yogurt - 2 cloves garlic, minced - 1 tablespoon fresh lemon juice - 1/4 teaspoon dried dill - Fresh parsley, chopped, for garnish - Pita bread, warmed, for serving In this recipe, boneless skinless chicken thighs are the star. They stay juicy and tender when cooked. The olive oil adds richness and helps to coat the chicken in spices. For seasonings, we use oregano, garlic powder, onion powder, and smoked paprika. These give the chicken a bold taste. Next, fresh vegetables add color and crunch. Cherry tomatoes, cucumber, and red onion are great choices. They make the dish look appealing and fresh. The tzatziki sauce is key too. It combines Greek yogurt, garlic, lemon juice, and dill. This sauce adds a cool, creamy touch. It balances the flavors in the bowl nicely. Remember, each ingredient plays its part to create layers of flavor. Enjoy this simple but tasty meal! {{ingredient_image_2}} - Ingredients for marinade: - 3 tablespoons extra virgin olive oil - 2 teaspoons dried oregano - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - Salt and black pepper to taste First, whisk the olive oil, oregano, garlic powder, onion powder, smoked paprika, salt, and pepper in a bowl. This blend adds great depth to the chicken. Next, add one pound of boneless, skinless chicken thighs to the marinade. Make sure every piece is well coated. Cover it with plastic wrap and let it sit in the fridge for at least 30 minutes. For best flavor, let it marinate overnight. You can grill or use a skillet to cook the chicken. - Cooking methods: - Preheat your grill or skillet over medium-high heat. Remove the chicken from the marinade. Discard any leftover marinade. Grill the chicken for about 6 to 7 minutes on each side. Look for a golden char and an internal temperature of 165°F. Use a meat thermometer to check the doneness. After cooking, let the chicken rest for a few minutes. This helps keep it juicy. Slice it into strips before serving. - Mixing ingredients: - 1 cup Greek yogurt - 2 cloves garlic, minced - 1 tablespoon fresh lemon juice - 1/4 teaspoon dried dill - Pinch of salt In a small bowl, combine the Greek yogurt, minced garlic, lemon juice, dill, and salt. Mix until smooth. Let the tzatziki sit for a bit. This allows the flavors to blend nicely. For extra zing, you can add more lemon juice or fresh herbs. Start with your serving bowls. - Layers and portioning: - 1 cup cooked quinoa or rice - Sliced grilled chicken - Halved cherry tomatoes - Diced cucumber - Thinly sliced red onion Layer a generous portion of cooked quinoa at the bottom of each bowl. Then, add the sliced grilled chicken on top. Next, add the cherry tomatoes, cucumber, and red onion. Importance of presentation: Drizzle a good amount of tzatziki sauce over the top. Garnish with chopped parsley for color. Serve warm pita bread on the side for a complete meal. To get juicy chicken, marinate it well. Use the olive oil and spices for flavor. Let it sit for at least 30 minutes. For the best taste, marinate it overnight. This gives the chicken time to soak up all those flavors. When cooking, aim for a grill or skillet set to medium-high heat. Cook the chicken for about 6-7 minutes on each side. Check that it reaches an internal temperature of 165°F. Let it rest for a few minutes before slicing. This keeps the juices in. You can customize your tzatziki sauce. Add fresh herbs like dill or mint for more taste. You can also mix in spices like cumin for a twist. Letting it sit for a bit before serving makes the flavors blend well. If you're busy, make the tzatziki sauce ahead of time. It stays fresh in the fridge for a few days. This saves time when you assemble your gyro bowls. Pair your gyro bowls with warm pita bread. This adds a nice touch and makes it more filling. You can also serve it with side dishes like Greek salad or roasted vegetables. These add color and nutrition to your meal. Pro Tips Marinate Longer for More Flavor: For the best flavor, marinate the chicken overnight. This allows the spices and herbs to penetrate the meat, resulting in a more delicious dish. Cook to the Right Temperature: Ensure your chicken reaches an internal temperature of 165°F (75°C) for safe consumption. Use a meat thermometer for accuracy. Customize Your Toppings: Feel free to add other fresh toppings like kalamata olives, feta cheese, or avocado to personalize your gyro bowl and enhance the flavors. Make Extra Tzatziki: Prepare additional tzatziki sauce to serve on the side. It’s great for dipping your pita bread and adds extra creaminess to the meal. {{image_4}} You can switch the chicken for other proteins. Try lamb or beef for a twist. For a lighter option, use shrimp. If you prefer vegetarian meals, use chickpeas or grilled vegetables. These options work well in the gyro bowls. They bring unique flavors and textures. Quinoa is a great base for these bowls. It’s high in protein and gluten-free. However, you can also use rice. Jasmine or basmati rice adds a nice touch. For those on a low-carb diet, try cauliflower rice. It mimics the texture of rice but with fewer carbs. To kick up the taste, add extra spices. A pinch of cumin or coriander can make a difference. You can also try smoked salt for a deeper flavor. Don't forget to experiment with toppings. Feta cheese or olives add a salty bite. Fresh herbs like mint or dill can brighten the dish. Mix and match until you find your favorite combo! To keep your Greek Chicken Gyro Bowls fresh, follow these best practices: - Refrigeration: Place leftovers in an airtight container. This keeps the chicken, grains, and veggies safe from spoilage. Store them in the fridge for up to three days. - Freezing Tips: If you want to save them longer, freeze the chicken and quinoa separately. Use freezer-safe bags and remove the air. They can last up to three months frozen. When you're ready to enjoy your leftovers, here are some methods: - Rewarming Chicken and Grains: Use a microwave or skillet. Heat the chicken on medium until warm, about 2-3 minutes. For quinoa, add a splash of water before microwaving to keep it moist. - Keeping the Veggies Fresh: Avoid reheating fresh veggies like tomatoes and cucumbers. Instead, add them fresh after warming the grains and chicken. This keeps them crisp and vibrant. To make your chicken taste great, marinate it well. Use olive oil, oregano, garlic powder, onion powder, and smoked paprika. Mix these in a bowl and coat the chicken thighs fully. Let the chicken sit in the fridge for at least 30 minutes. For better flavor, marinate overnight. The longer it sits, the more flavor it absorbs. Yes, you can use store-bought tzatziki sauce. It saves time and is easy to find. Look for fresh versions in the fridge section. They often taste good but may lack the freshness of homemade sauce. If you have time, making it at home is simple. You can control the flavors and add your own twist. If you don’t have quinoa, use rice instead. White or brown rice works well. You can also try couscous or farro for a different texture. If you want a low-carb option, use cauliflower rice. Each choice brings its own flavor, so pick what you enjoy most. You can store the leftovers in the fridge for up to four days. Keep the chicken and veggies in an airtight container. The tzatziki sauce can last about a week. If you want to keep it longer, freeze the chicken. When ready to eat, just thaw and reheat. In this blog post, we explored how to make tasty Greek Chicken Gyro Bowls. We discussed the main ingredients, marinating and cooking tips, and how to prepare a flavorful tzatziki sauce. You learned how to assemble the bowls to make them look great and discovered some helpful tips for storage and reheating. Remember, you can get creative with protein swaps and grain options. Enjoy this delicious meal and feel free to mix things up to suit your taste!

Why I Love This Recipe

  1. Delicious Flavor Profile: The combination of marinated chicken and fresh toppings creates a vibrant and flavorful dish that excites the palate.
  2. Healthy Ingredients: This recipe is packed with lean protein, whole grains, and fresh vegetables, making it a nutritious choice for any meal.
  3. Customizable Options: You can easily swap out ingredients or adjust seasonings to suit your taste preferences, making it perfect for everyone.
  4. Quick and Easy to Prepare: With minimal prep time and simple cooking methods, this recipe is perfect for busy weeknights or meal prep.

Ingredients

Main Ingredients for Greek Chicken Gyro Bowls

– 1 lb boneless skinless chicken thighs

– 3 tablespoons extra virgin olive oil

– 2 teaspoons dried oregano

– 1 teaspoon garlic powder

– 1 teaspoon onion powder

– 1 teaspoon smoked paprika

– Salt and freshly cracked black pepper to taste

– 1 cup cooked quinoa (or rice of choice)

– 1 cup cherry tomatoes, halved

– 1 cucumber, diced

– 1 red onion, thinly sliced

– 1 cup Greek yogurt

– 2 cloves garlic, minced

– 1 tablespoon fresh lemon juice

– 1/4 teaspoon dried dill

– Fresh parsley, chopped, for garnish

– Pita bread, warmed, for serving

In this recipe, boneless skinless chicken thighs are the star. They stay juicy and tender when cooked. The olive oil adds richness and helps to coat the chicken in spices. For seasonings, we use oregano, garlic powder, onion powder, and smoked paprika. These give the chicken a bold taste.

Next, fresh vegetables add color and crunch. Cherry tomatoes, cucumber, and red onion are great choices. They make the dish look appealing and fresh.

The tzatziki sauce is key too. It combines Greek yogurt, garlic, lemon juice, and dill. This sauce adds a cool, creamy touch. It balances the flavors in the bowl nicely.

Remember, each ingredient plays its part to create layers of flavor. Enjoy this simple but tasty meal!

Step-by-Step Instructions

Marinate the Chicken

– Ingredients for marinade:

– 3 tablespoons extra virgin olive oil

– 2 teaspoons dried oregano

– 1 teaspoon garlic powder

– 1 teaspoon onion powder

– 1 teaspoon smoked paprika

– Salt and black pepper to taste

First, whisk the olive oil, oregano, garlic powder, onion powder, smoked paprika, salt, and pepper in a bowl. This blend adds great depth to the chicken.

Next, add one pound of boneless, skinless chicken thighs to the marinade. Make sure every piece is well coated. Cover it with plastic wrap and let it sit in the fridge for at least 30 minutes. For best flavor, let it marinate overnight.

Cook the Chicken

You can grill or use a skillet to cook the chicken.

– Cooking methods:

– Preheat your grill or skillet over medium-high heat.

Remove the chicken from the marinade. Discard any leftover marinade. Grill the chicken for about 6 to 7 minutes on each side. Look for a golden char and an internal temperature of 165°F.

Use a meat thermometer to check the doneness. After cooking, let the chicken rest for a few minutes. This helps keep it juicy. Slice it into strips before serving.

Prepare the Tzatziki Sauce

– Mixing ingredients:

– 1 cup Greek yogurt

– 2 cloves garlic, minced

– 1 tablespoon fresh lemon juice

– 1/4 teaspoon dried dill

– Pinch of salt

In a small bowl, combine the Greek yogurt, minced garlic, lemon juice, dill, and salt. Mix until smooth.

Let the tzatziki sit for a bit. This allows the flavors to blend nicely. For extra zing, you can add more lemon juice or fresh herbs.

Assemble the Bowls

Start with your serving bowls.

– Layers and portioning:

– 1 cup cooked quinoa or rice

– Sliced grilled chicken

– Halved cherry tomatoes

– Diced cucumber

– Thinly sliced red onion

Layer a generous portion of cooked quinoa at the bottom of each bowl. Then, add the sliced grilled chicken on top. Next, add the cherry tomatoes, cucumber, and red onion.

Importance of presentation: Drizzle a good amount of tzatziki sauce over the top. Garnish with chopped parsley for color. Serve warm pita bread on the side for a complete meal.

Tips & Tricks

Perfecting Your Chicken

To get juicy chicken, marinate it well. Use the olive oil and spices for flavor. Let it sit for at least 30 minutes. For the best taste, marinate it overnight. This gives the chicken time to soak up all those flavors.

When cooking, aim for a grill or skillet set to medium-high heat. Cook the chicken for about 6-7 minutes on each side. Check that it reaches an internal temperature of 165°F. Let it rest for a few minutes before slicing. This keeps the juices in.

Tzatziki Sauce Tips

You can customize your tzatziki sauce. Add fresh herbs like dill or mint for more taste. You can also mix in spices like cumin for a twist. Letting it sit for a bit before serving makes the flavors blend well.

If you’re busy, make the tzatziki sauce ahead of time. It stays fresh in the fridge for a few days. This saves time when you assemble your gyro bowls.

Serving Suggestions

Pair your gyro bowls with warm pita bread. This adds a nice touch and makes it more filling. You can also serve it with side dishes like Greek salad or roasted vegetables. These add color and nutrition to your meal.

Pro Tips

  1. Marinate Longer for More Flavor: For the best flavor, marinate the chicken overnight. This allows the spices and herbs to penetrate the meat, resulting in a more delicious dish.
  2. Cook to the Right Temperature: Ensure your chicken reaches an internal temperature of 165°F (75°C) for safe consumption. Use a meat thermometer for accuracy.
  3. Customize Your Toppings: Feel free to add other fresh toppings like kalamata olives, feta cheese, or avocado to personalize your gyro bowl and enhance the flavors.
  4. Make Extra Tzatziki: Prepare additional tzatziki sauce to serve on the side. It’s great for dipping your pita bread and adds extra creaminess to the meal.

Variations

Protein Swaps

You can switch the chicken for other proteins. Try lamb or beef for a twist. For a lighter option, use shrimp. If you prefer vegetarian meals, use chickpeas or grilled vegetables. These options work well in the gyro bowls. They bring unique flavors and textures.

Grain Alternatives

Quinoa is a great base for these bowls. It’s high in protein and gluten-free. However, you can also use rice. Jasmine or basmati rice adds a nice touch. For those on a low-carb diet, try cauliflower rice. It mimics the texture of rice but with fewer carbs.

Flavor Enhancements

To kick up the taste, add extra spices. A pinch of cumin or coriander can make a difference. You can also try smoked salt for a deeper flavor. Don’t forget to experiment with toppings. Feta cheese or olives add a salty bite. Fresh herbs like mint or dill can brighten the dish. Mix and match until you find your favorite combo!

Storage Info

Storing Leftovers

To keep your Greek Chicken Gyro Bowls fresh, follow these best practices:

– Refrigeration: Place leftovers in an airtight container. This keeps the chicken, grains, and veggies safe from spoilage. Store them in the fridge for up to three days.

– Freezing Tips: If you want to save them longer, freeze the chicken and quinoa separately. Use freezer-safe bags and remove the air. They can last up to three months frozen.

Reheating Tips

When you’re ready to enjoy your leftovers, here are some methods:

– Rewarming Chicken and Grains: Use a microwave or skillet. Heat the chicken on medium until warm, about 2-3 minutes. For quinoa, add a splash of water before microwaving to keep it moist.

– Keeping the Veggies Fresh: Avoid reheating fresh veggies like tomatoes and cucumbers. Instead, add them fresh after warming the grains and chicken. This keeps them crisp and vibrant.

FAQs

How do I make the chicken extra flavorful?

To make your chicken taste great, marinate it well. Use olive oil, oregano, garlic powder, onion powder, and smoked paprika. Mix these in a bowl and coat the chicken thighs fully. Let the chicken sit in the fridge for at least 30 minutes. For better flavor, marinate overnight. The longer it sits, the more flavor it absorbs.

Can I use store-bought tzatziki sauce?

Yes, you can use store-bought tzatziki sauce. It saves time and is easy to find. Look for fresh versions in the fridge section. They often taste good but may lack the freshness of homemade sauce. If you have time, making it at home is simple. You can control the flavors and add your own twist.

What can I substitute if I don’t have quinoa?

If you don’t have quinoa, use rice instead. White or brown rice works well. You can also try couscous or farro for a different texture. If you want a low-carb option, use cauliflower rice. Each choice brings its own flavor, so pick what you enjoy most.

How long can I store the leftovers?

You can store the leftovers in the fridge for up to four days. Keep the chicken and veggies in an airtight container. The tzatziki sauce can last about a week. If you want to keep it longer, freeze the chicken. When ready to eat, just thaw and reheat.

In this blog post, we explored how to make tasty Greek Chicken Gyro Bowls. We discussed the main ingredients, marinating and cooking tips, and how to prepare a flavorful tzatziki sauce. You learned how to assemble the bowls to make them look great and discovered some helpful tips for storage and reheating. Remember, you can get creative with protein swaps and grain options. Enjoy this delicious meal and feel free to mix things up to suit your tast

- 1 lb boneless skinless chicken thighs - 3 tablespoons extra virgin olive oil - 2 teaspoons dried oregano - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - Salt and freshly cracked black pepper to taste - 1 cup cooked quinoa (or rice of choice) - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 red onion, thinly sliced - 1 cup Greek yogurt - 2 cloves garlic, minced - 1 tablespoon fresh lemon juice - 1/4 teaspoon dried dill - Fresh parsley, chopped, for garnish - Pita bread, warmed, for serving In this recipe, boneless skinless chicken thighs are the star. They stay juicy and tender when cooked. The olive oil adds richness and helps to coat the chicken in spices. For seasonings, we use oregano, garlic powder, onion powder, and smoked paprika. These give the chicken a bold taste. Next, fresh vegetables add color and crunch. Cherry tomatoes, cucumber, and red onion are great choices. They make the dish look appealing and fresh. The tzatziki sauce is key too. It combines Greek yogurt, garlic, lemon juice, and dill. This sauce adds a cool, creamy touch. It balances the flavors in the bowl nicely. Remember, each ingredient plays its part to create layers of flavor. Enjoy this simple but tasty meal! {{ingredient_image_2}} - Ingredients for marinade: - 3 tablespoons extra virgin olive oil - 2 teaspoons dried oregano - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - Salt and black pepper to taste First, whisk the olive oil, oregano, garlic powder, onion powder, smoked paprika, salt, and pepper in a bowl. This blend adds great depth to the chicken. Next, add one pound of boneless, skinless chicken thighs to the marinade. Make sure every piece is well coated. Cover it with plastic wrap and let it sit in the fridge for at least 30 minutes. For best flavor, let it marinate overnight. You can grill or use a skillet to cook the chicken. - Cooking methods: - Preheat your grill or skillet over medium-high heat. Remove the chicken from the marinade. Discard any leftover marinade. Grill the chicken for about 6 to 7 minutes on each side. Look for a golden char and an internal temperature of 165°F. Use a meat thermometer to check the doneness. After cooking, let the chicken rest for a few minutes. This helps keep it juicy. Slice it into strips before serving. - Mixing ingredients: - 1 cup Greek yogurt - 2 cloves garlic, minced - 1 tablespoon fresh lemon juice - 1/4 teaspoon dried dill - Pinch of salt In a small bowl, combine the Greek yogurt, minced garlic, lemon juice, dill, and salt. Mix until smooth. Let the tzatziki sit for a bit. This allows the flavors to blend nicely. For extra zing, you can add more lemon juice or fresh herbs. Start with your serving bowls. - Layers and portioning: - 1 cup cooked quinoa or rice - Sliced grilled chicken - Halved cherry tomatoes - Diced cucumber - Thinly sliced red onion Layer a generous portion of cooked quinoa at the bottom of each bowl. Then, add the sliced grilled chicken on top. Next, add the cherry tomatoes, cucumber, and red onion. Importance of presentation: Drizzle a good amount of tzatziki sauce over the top. Garnish with chopped parsley for color. Serve warm pita bread on the side for a complete meal. To get juicy chicken, marinate it well. Use the olive oil and spices for flavor. Let it sit for at least 30 minutes. For the best taste, marinate it overnight. This gives the chicken time to soak up all those flavors. When cooking, aim for a grill or skillet set to medium-high heat. Cook the chicken for about 6-7 minutes on each side. Check that it reaches an internal temperature of 165°F. Let it rest for a few minutes before slicing. This keeps the juices in. You can customize your tzatziki sauce. Add fresh herbs like dill or mint for more taste. You can also mix in spices like cumin for a twist. Letting it sit for a bit before serving makes the flavors blend well. If you're busy, make the tzatziki sauce ahead of time. It stays fresh in the fridge for a few days. This saves time when you assemble your gyro bowls. Pair your gyro bowls with warm pita bread. This adds a nice touch and makes it more filling. You can also serve it with side dishes like Greek salad or roasted vegetables. These add color and nutrition to your meal. Pro Tips Marinate Longer for More Flavor: For the best flavor, marinate the chicken overnight. This allows the spices and herbs to penetrate the meat, resulting in a more delicious dish. Cook to the Right Temperature: Ensure your chicken reaches an internal temperature of 165°F (75°C) for safe consumption. Use a meat thermometer for accuracy. Customize Your Toppings: Feel free to add other fresh toppings like kalamata olives, feta cheese, or avocado to personalize your gyro bowl and enhance the flavors. Make Extra Tzatziki: Prepare additional tzatziki sauce to serve on the side. It’s great for dipping your pita bread and adds extra creaminess to the meal. {{image_4}} You can switch the chicken for other proteins. Try lamb or beef for a twist. For a lighter option, use shrimp. If you prefer vegetarian meals, use chickpeas or grilled vegetables. These options work well in the gyro bowls. They bring unique flavors and textures. Quinoa is a great base for these bowls. It’s high in protein and gluten-free. However, you can also use rice. Jasmine or basmati rice adds a nice touch. For those on a low-carb diet, try cauliflower rice. It mimics the texture of rice but with fewer carbs. To kick up the taste, add extra spices. A pinch of cumin or coriander can make a difference. You can also try smoked salt for a deeper flavor. Don't forget to experiment with toppings. Feta cheese or olives add a salty bite. Fresh herbs like mint or dill can brighten the dish. Mix and match until you find your favorite combo! To keep your Greek Chicken Gyro Bowls fresh, follow these best practices: - Refrigeration: Place leftovers in an airtight container. This keeps the chicken, grains, and veggies safe from spoilage. Store them in the fridge for up to three days. - Freezing Tips: If you want to save them longer, freeze the chicken and quinoa separately. Use freezer-safe bags and remove the air. They can last up to three months frozen. When you're ready to enjoy your leftovers, here are some methods: - Rewarming Chicken and Grains: Use a microwave or skillet. Heat the chicken on medium until warm, about 2-3 minutes. For quinoa, add a splash of water before microwaving to keep it moist. - Keeping the Veggies Fresh: Avoid reheating fresh veggies like tomatoes and cucumbers. Instead, add them fresh after warming the grains and chicken. This keeps them crisp and vibrant. To make your chicken taste great, marinate it well. Use olive oil, oregano, garlic powder, onion powder, and smoked paprika. Mix these in a bowl and coat the chicken thighs fully. Let the chicken sit in the fridge for at least 30 minutes. For better flavor, marinate overnight. The longer it sits, the more flavor it absorbs. Yes, you can use store-bought tzatziki sauce. It saves time and is easy to find. Look for fresh versions in the fridge section. They often taste good but may lack the freshness of homemade sauce. If you have time, making it at home is simple. You can control the flavors and add your own twist. If you don’t have quinoa, use rice instead. White or brown rice works well. You can also try couscous or farro for a different texture. If you want a low-carb option, use cauliflower rice. Each choice brings its own flavor, so pick what you enjoy most. You can store the leftovers in the fridge for up to four days. Keep the chicken and veggies in an airtight container. The tzatziki sauce can last about a week. If you want to keep it longer, freeze the chicken. When ready to eat, just thaw and reheat. In this blog post, we explored how to make tasty Greek Chicken Gyro Bowls. We discussed the main ingredients, marinating and cooking tips, and how to prepare a flavorful tzatziki sauce. You learned how to assemble the bowls to make them look great and discovered some helpful tips for storage and reheating. Remember, you can get creative with protein swaps and grain options. Enjoy this delicious meal and feel free to mix things up to suit your taste!

Greek Chicken Gyro Bowls

A delicious and vibrant meal featuring marinated grilled chicken served over quinoa with fresh vegetables and tzatziki sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Greek
Servings 4
Calories 500 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken thighs
  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • to taste Salt and freshly cracked black pepper
  • 1 cup cooked quinoa (or rice of choice)
  • 1 cup cherry tomatoes, halved
  • 1 whole cucumber, diced
  • 1 whole red onion, thinly sliced
  • 1 cup Greek yogurt
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lemon juice
  • 1 4 teaspoon dried dill
  • for garnish Fresh parsley, chopped
  • for serving Pita bread, warmed

Instructions
 

  • In a medium-sized bowl, whisk together the extra virgin olive oil, dried oregano, garlic powder, onion powder, smoked paprika, salt, and freshly cracked black pepper until well blended. Add the boneless chicken thighs into the marinade, ensuring every piece is thoroughly coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes, or for optimal flavor, overnight.
  • Preheat your grill or stovetop skillet over medium-high heat. Remove the marinated chicken from the refrigerator and discard any excess marinade. Grill the chicken for approximately 6-7 minutes on each side, or until it is fully cooked through and has a golden char, with an internal temperature of 165°F (75°C). Once cooked, take the chicken off the heat and allow it to rest for a few minutes before slicing it into strips.
  • In a small mixing bowl, combine the Greek yogurt, minced garlic, fresh lemon juice, dried dill, and a pinch of salt. Stir the mixture well until it reaches a smooth consistency. Set the tzatziki sauce aside to let the flavors meld together.
  • Grab your serving bowls and start by layering a generous portion of cooked quinoa (or your choice of rice) at the bottom of each bowl. Next, arrange sliced grilled chicken on top, followed by an array of fresh ingredients: halved cherry tomatoes, diced cucumber, and thinly sliced red onion.
  • Drizzle a generous amount of the prepared tzatziki sauce over the layered ingredients in each bowl. For added freshness, sprinkle the bowls with freshly chopped parsley.
  • Warm the pita bread in a skillet or oven just until heated through, and serve it alongside the gyro bowls for a deliciously complete meal.

Notes

To elevate your presentation, consider serving each bowl on a rustic wooden board. Garnish not only with parsley but also with lemon wedges for an extra burst of color and flavor.
Keyword chicken, gyro, healthy, quinoa, tzatziki

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