Chicken Gyro Power Bowls

$- 2 boneless, skinless chicken breasts - 2 tablespoons olive oil - 1 tablespoon garlic powder - 1 tablespoon dried oregano - 1 teaspoon cumin - Salt and pepper to taste - 2 cups cooked quinoa - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 red onion, thinly sliced - 1/4 cup feta cheese, crumbled - 1/4 cup tzatziki sauce For my Chicken Gyro Power Bowls, I love using boneless, skinless chicken breasts. They cook fast and stay juicy. I marinate them with olive oil, garlic powder, dried oregano, and cumin. This mix gives the chicken a rich, bold flavor. Next, I use quinoa as the base. It’s packed with nutrients and adds a nice texture. I also fold in fresh cherry tomatoes, diced cucumber, and thinly sliced red onion. These veggies add crunch and color, making the dish vibrant. Finally, I sprinkle crumbled feta cheese over the top. It brings a salty, creamy finish that pairs well with the tzatziki sauce. Tzatziki adds a cool touch and ties all the flavors together. - Fresh parsley - Lemon wedges - Capers Sometimes, I like to add fresh parsley for a pop of green. Lemon wedges brighten the dish, too. Capers give a briny kick that enhances the flavors. These garnishes add fun and extra taste to my bowls. {{ingredient_image_1}} To start, I prepare the marinade. In a bowl, I mix together: - 2 tablespoons olive oil - 1 tablespoon garlic powder - 1 tablespoon dried oregano - 1 teaspoon cumin - Salt and pepper to taste I add the chicken breasts to the bowl and coat them well. This step is key to building flavor. I let the chicken marinate for at least 30 minutes. For the best taste, I recommend marinating for up to 2 hours in the fridge. Next, I choose to grill or use a skillet. Both methods work great. If grilling, I preheat my grill to medium-high heat. For a skillet, I do the same. I cook the marinated chicken for about 6-7 minutes on each side. The chicken is done when it reaches an internal temperature of 165°F (75°C). After cooking, I remove the chicken and let it rest for a few minutes before slicing it into strips. This helps keep the chicken juicy. While the chicken rests, I prepare the quinoa. If it’s not already cooked, I fluff it with a fork. In a large bowl, I combine the cooked quinoa with: - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 red onion, thinly sliced I gently toss these together to mix. To build the bowls, I divide the quinoa salad among serving bowls. I top each bowl with sliced chicken, crumbled feta cheese, and a generous dollop of tzatziki sauce. For a nice touch, I garnish with fresh chopped parsley. This makes each bowl look colorful and appetizing. To make your chicken gyro even better, try adding spices like smoked paprika or coriander. You can also use fresh herbs like dill or mint for a bright taste. Marinating your chicken is very important. I recommend letting it sit for at least 30 minutes. If you can, give it up to 2 hours. This helps the flavors soak in well. Cooking quinoa is simple. Rinse it first to remove any bitterness. Then, use a 2:1 ratio of water to quinoa. Bring it to a boil, then let it simmer for about 15 minutes. Fluff it with a fork when done. If you need a substitute, try brown rice or couscous. Both work well in this dish. These chicken gyro power bowls are perfect for lunch or dinner. Serve them warm or cold. For meal prep, pack each ingredient in separate containers. This keeps everything fresh. You can mix it up by adding more veggies or grains. Enjoy your colorful and tasty meal! Pro Tips Marination Time: Allowing the chicken to marinate for at least 2 hours will enhance its flavor and tenderness. Grilling Technique: Ensure your grill or skillet is preheated to medium-high heat for a nice sear and to lock in juices. Quinoa Cooking: Rinse quinoa before cooking to remove bitterness, and use a 2:1 ratio of water to quinoa for optimal fluffiness. Serving Suggestions: Serve with extra tzatziki on the side for dipping and keep bowls layered for a vibrant presentation. {{image_2}} If you want a meat-free version, try using chickpeas or grilled vegetables. Chickpeas add protein and fiber. They also soak up flavor well. Grilled veggies like bell peppers and zucchini bring a smoky taste. For a quick swap, use one can of chickpeas, rinsed and drained. Or, grill your favorite veggies, cut them into bite-sized pieces, and mix them in. Not a fan of quinoa? No worries! You can use brown rice or farro instead. Brown rice is nutty and filling. Farro has a chewy texture that adds depth. These grains offer similar health benefits and are great for a hearty base. Just cook them according to package directions before adding them to your bowl. Want to spice things up? Adding hot sauce can bring a kick. Drizzle some over your chicken or mix it in the tzatziki. Olives add a briny depth and work well with the feta. You can also add sliced avocado for creaminess. It makes every bite richer and tastier. A Chicken Gyro Power Bowl has about 450 calories per serving. This meal is filling and satisfying. The chicken and quinoa provide protein and energy. The veggies add fiber and nutrients without too many calories. Chicken is a great source of lean protein. It helps build and repair muscles. Quinoa is high in protein and contains all nine essential amino acids. It also has fiber, which aids digestion. The veggies like cherry tomatoes and cucumbers add vitamins and minerals. They support your immune system and overall health. Feta cheese gives calcium and flavor, making this bowl both tasty and nutritious. This meal suits many diets. It is gluten-free because it contains no wheat. It is low-carb, as quinoa has fewer carbs than white rice. Chicken is high in protein, which keeps you full longer. This bowl works well for anyone looking for a healthy meal. You can enjoy it for lunch or dinner without worry. You can marinate the chicken for at least 30 minutes. This gives the chicken time to soak up the flavors. For best taste, aim for 2 hours. Marinating too long can make the chicken mushy, so don’t exceed 2 hours. Yes, making tzatziki is simple! You need plain yogurt, grated cucumber, garlic, lemon juice, and salt. Mix these ingredients together for a fresh and tasty sauce. It adds a cool flavor to your Chicken Gyro Power Bowls. You can find Chicken Gyro Power Bowls at Mediterranean or Greek restaurants. Many places offer them on their menu. You can also check food delivery apps for local options. Look for places that focus on fresh ingredients and quality flavors. This article covered how to make delicious Chicken Gyro Power Bowls. We discussed key ingredients, like chicken, quinoa, and fresh veggies. You learned how to marinate and cook chicken, plus assemble your bowl for the best look. I shared tips for cooking quinoa and suggested variations, like vegetarian options. Remember, these bowls can fit any meal and cater to various diets. Enjoy the process and make it your own!$

Chicken Gyro Power Bowls

A nutritious and flavorful bowl featuring marinated chicken, quinoa, and fresh vegetables.

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Prep Time 30

Cook Time 30

Total Time 1

Course Main Course

Cuisine Mediterranean

Servings 4

Calories 450 kcal

Ingredients

2 breasts boneless, skinless chicken
2 tablespoons olive oil
1 tablespoon garlic powder
1 tablespoon dried oregano
1 teaspoon cumin
to taste salt and pepper
2 cups cooked quinoa
1 cup cherry tomatoes, halved
1 whole cucumber, diced
1 whole red onion, thinly sliced
0.25 cup feta cheese, crumbled
0.25 cup tzatziki sauce
for garnish fresh parsley, chopped

Instructions

In a bowl, mix together olive oil, garlic powder, dried oregano, cumin, salt, and pepper. Add the chicken breasts to the bowl and coat evenly in the marinade. Allow to marinate for at least 30 minutes or up to 2 hours in the refrigerator.
Preheat your grill or a skillet over medium-high heat. Cook the marinated chicken for 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C). Remove from heat and allow to rest for a few minutes before slicing into strips.
While the chicken is resting, prepare the quinoa if not already cooked. Fluff it with a fork and set aside.
In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, and red onion. Toss gently to mix.
To assemble the bowls, divide the quinoa salad among serving bowls. Top each bowl with sliced chicken, crumbled feta cheese, and a generous dollop of tzatziki sauce.
Garnish with fresh chopped parsley before serving.

Notes

Serve the bowls layered, showcasing the colorful veggies. Consider using deep bowls to allow each component to shine, and offer extra tzatziki on the side for dipping.

Keyword bowl, chicken, gyro, healthy, quinoa