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- Chicken and Marinade Components - 2 large chicken breasts, sliced into strips - 2 tablespoons olive oil - 2 teaspoons dried oregano - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - ½ teaspoon salt - ¼ teaspoon black pepper For the chicken, I love using large breasts. They cook evenly and stay juicy. The marinade is key. Olive oil adds flavor and moisture. Oregano gives it that classic Greek taste. Garlic and onion powders add depth, while smoked paprika brings a subtle smokiness. Salt and pepper balance all the flavors. - Base Ingredients - 1 cup cooked brown rice or quinoa I like using brown rice or quinoa for the base. Both add great texture and nutrition. They soak up flavors from the chicken and toppings. Choose whichever you prefer or have on hand. - Toppings and Garnishes - 1 cup cherry tomatoes, halved - 1 cucumber, diced - ½ red onion, thinly sliced - 1 cup mixed greens (spinach, arugula, etc.) - ½ cup feta cheese, crumbled - ¼ cup Kalamata olives, pitted and sliced - ¼ cup tzatziki sauce (store-bought or homemade) - Fresh parsley for garnish Fresh toppings make this bowl exciting. Cherry tomatoes add sweetness. Cucumbers bring crunch. Red onion gives a bit of bite. Mixed greens add color and freshness. Feta cheese adds creaminess and tang. Kalamata olives offer a briny flavor that pairs perfectly. Tzatziki sauce is the finishing touch, giving a creamy, cool contrast. Garnish with parsley for a pop of color. You can find the detailed cooking steps in the Full Recipe. First, grab a bowl. Combine the olive oil, dried oregano, garlic powder, onion powder, smoked paprika, salt, and black pepper. This mix gives the chicken its great flavor. Add your chicken strips to the bowl. Make sure every piece gets coated well. Cover the bowl with plastic wrap. Place it in the fridge for at least 30 minutes. This helps the chicken soak up the flavors. Now, heat a non-stick skillet on medium-high. Once it’s hot, add your marinated chicken strips. Cook them for about 6 to 8 minutes. You want them golden brown and fully cooked. Turn the chicken occasionally for even cooking. Once done, remove them from the skillet and set aside. While the chicken cooks, prepare your bowls. Start with a layer of cooked brown rice or quinoa at the bottom. Next, add a handful of mixed greens. Then, layer in the diced cucumber, halved cherry tomatoes, thinly sliced red onion, Kalamata olives, and crumbled feta cheese. Finally, top each bowl with the cooked chicken strips. Drizzle tzatziki sauce over the chicken and finish with fresh parsley on top. For more on how to make this dish perfect, refer to the Full Recipe. To make the best chicken for your gyro bowls, start with fresh chicken breasts. Slice them into strips for quick cooking. Marinating is key for great flavor. Mix olive oil, oregano, garlic powder, onion powder, smoked paprika, salt, and black pepper. Let the chicken soak in this mix for at least 30 minutes. This helps the chicken stay juicy and tender. When cooking, use a hot skillet. This gives the chicken a nice brown color. Cook for about 6-8 minutes, turning them to cook evenly. Serve your gyro bowls in wide, shallow bowls. This way, you can layer all the tasty ingredients. Start with a base of brown rice or quinoa. Next, add a handful of mixed greens. Top with diced cucumbers, halved cherry tomatoes, and thinly sliced red onion. Then, sprinkle crumbled feta and sliced Kalamata olives over the top. Finish with a generous portion of the cooked chicken. Drizzle tzatziki sauce for a creamy finish. For a zesty kick, add lemon wedges on the side. Meal prep makes busy days easier. You can marinate the chicken a day ahead. Just keep it in the fridge until you are ready to cook. Cooked chicken can also be stored for up to 4 days in the fridge. Prepare the veggies and toppings in advance. Keep them in separate containers to maintain freshness. When you’re ready to eat, just assemble your bowl. This way, you enjoy a fresh, healthy meal in no time. For the full recipe, check the details above. {{image_2}} If you want a meat-free option, try using chickpeas or tofu. Both options soak up flavors well. For chickpeas, use one can, rinsed and drained. Toss them in the same marinade as the chicken. If you choose tofu, press it first to remove water. Cut it into strips and marinate. Cook them in a skillet until golden. You can also use grilled vegetables like zucchini or bell peppers for a colorful twist. To make your gyro bowl gluten-free, skip the traditional pita and use rice or quinoa as the base. Both are great. Ensure your tzatziki sauce is gluten-free. Most store-bought versions are safe, but always check the label. You can also add gluten-free grains like millet or buckwheat for variety. This way, everyone can enjoy a healthy meal without worry. Tzatziki is classic, but you can explore other sauces too. Try a spicy harissa for a kick or a lemon tahini sauce for creaminess. A yogurt dressing with dill and garlic also works well. If you want a sweet touch, consider a honey-mustard blend. Each sauce brings a new flavor twist to your gyro bowl. Don't hesitate to mix and match! For the full recipe, check out the Greek Chicken Gyro Bowls. Store any leftover Greek chicken gyro bowls in an airtight container. Keep them in the fridge for up to three days. Make sure the chicken and veggies are cool before you put them away. This helps keep them fresh and tasty. To reheat, simply place the gyro bowl in the microwave. Heat it for about one to two minutes. Stir halfway to ensure even warming. If you prefer a crispy texture, you can reheat the chicken in a skillet over medium heat for about five minutes. You can freeze the chicken separately from the veggies and grains. Use freezer-safe bags or containers. The chicken will stay good for up to three months. When you’re ready to eat, thaw it overnight in the fridge. Cooked veggies and grains can become mushy when frozen, so it’s best to enjoy them fresh. For more detailed instructions, check the Full Recipe. You should marinate the chicken for at least 30 minutes. This time lets the flavors soak in well. For even better taste, try marinating it for 1 to 2 hours. If you have time, marinating overnight in the fridge works great too. This longer marination helps develop a richer flavor in your chicken. Yes, you can make parts of this gyro bowl in advance. Cook the chicken and store it in the fridge for up to 3 days. You can also prepare the grains, veggies, and toppings ahead of time. When you are ready to eat, just assemble the bowl and add the tzatziki sauce. This makes meal prep easy and saves time on busy days. If you don’t have tzatziki, you can try several tasty alternatives. Greek yogurt with a bit of lemon juice and minced garlic works well. You can also mix sour cream with dill and cucumber for a similar taste. Alternatively, try a simple vinaigrette for a lighter option. Each of these choices adds a unique flavor to your gyro bowl. For the full recipe, check out the Greek Chicken Gyro Bowls section. In this article, we covered how to make a tasty gyro bowl. We explored main ingredients, cooking steps, and helpful tips. You learned about variations, storage, and common questions. Remember to marinate the chicken and cook it carefully for great flavor. You can also try vegetarian and gluten-free options to suit your needs. Whether for meal prep or a quick dinner, this gyro bowl is a fun choice. Enjoy your cooking and make it your own!

Greek Chicken Gyro Bowls

Discover the deliciousness of Greek Chicken Gyro Bowls with this easy recipe! Perfect for a healthy meal, these bowls feature marinated chicken, vibrant vegetables, fluffy brown rice or quinoa, and creamy tzatziki sauce. Follow our simple steps to create a dish that's as beautiful as it is flavorful. Click through to explore the full recipe and elevate your dinner game with these tasty Greek-inspired bowls!
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Ingredients
  

2 large chicken breasts, sliced into strips

2 tablespoons olive oil

2 teaspoons dried oregano

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

½ teaspoon salt

¼ teaspoon black pepper

1 cup cooked brown rice or quinoa

1 cup cherry tomatoes, halved

1 cucumber, diced

½ red onion, thinly sliced

1 cup mixed greens (spinach, arugula, etc.)

½ cup feta cheese, crumbled

¼ cup Kalamata olives, pitted and sliced

¼ cup tzatziki sauce (store-bought or homemade)

Fresh parsley for garnish

Instructions
 

Marinate the Chicken: In a bowl, combine olive oil, dried oregano, garlic powder, onion powder, smoked paprika, salt, and black pepper. Add the chicken strips, ensuring they are well coated in the marinade. Cover and refrigerate for at least 30 minutes.

    Cook the Chicken: Heat a non-stick skillet over medium-high heat. Once hot, add the marinated chicken strips. Cook for about 6-8 minutes, or until the chicken is golden brown and cooked through, turning occasionally to ensure even cooking.

      Prepare the Bowl: While the chicken cooks, prepare the base for your bowls. In serving bowls, place a portion of cooked brown rice or quinoa at the bottom.

        Add Vegetables: Layer the bowl with mixed greens, diced cucumber, cherry tomatoes, red onion, Kalamata olives, and crumbled feta cheese.

          Top with Chicken: Once the chicken is cooked, add a generous portion of the chicken strips on top of the vegetables in each bowl.

            Finish with Tzatziki: Drizzle tzatziki sauce over the top of the chicken and garnish with fresh parsley.

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

                - Presentation Tips: Serve the bowls with an extra dollop of tzatziki and a few slices of lemon on the side for a fresh squeeze before enjoying!