Greek Chicken Gyro Bowls Flavorful and Easy Meal

ByZara
- 1 lb chicken breast, sliced into thin strips - 2 tablespoons extra virgin olive oil - 2 teaspoons dried oregano, preferably Greek - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and freshly ground black pepper to taste - 2 cups cooked quinoa, seasoned with a pinch of salt - 1 cup cherry tomatoes, halved - 1 medium cucumber, diced into bite-sized pieces - 1/2 red onion, thinly sliced into rings - 1/2 cup feta cheese, crumbled - 1/4 cup kalamata olives, pitted and halved - 1/4 cup tzatziki sauce (either store-bought or homemade) - Fresh parsley, chopped finely (for garnish) The chicken breast is the star of this dish. I like to slice it thin for quick cooking. Olive oil adds healthy fat and flavor. Greek oregano gives a bold taste that stands out. Garlic powder and onion powder add depth. Quinoa acts as a nutty base. It is rich in protein and gluten-free. Cherry tomatoes provide sweetness and color. Cucumber adds crunch and freshness. Red onion gives a nice bite. Feta cheese brings creaminess and saltiness. Kalamata olives add a briny punch. Tzatziki sauce is cool and tangy, perfect for drizzling. Finally, parsley adds a fresh touch. If you can't find chicken breast, you can use thighs for more flavor. Swap quinoa for brown rice or couscous for a different base. If you prefer a dairy-free option, try using avocado instead of feta. For a vegan twist, replace chicken with grilled mushrooms or chickpeas. You can also use Greek seasoning if you don't have dried oregano. Use any yogurt-based sauce if tzatziki is not available. {{ingredient_image_2}} Start by gathering your chicken breast. Slice it into thin strips. Place the chicken in a bowl. Add two tablespoons of extra virgin olive oil. Then, mix in two teaspoons of dried oregano. I use Greek oregano for the best flavor. Next, add one teaspoon of garlic powder and one teaspoon of onion powder. Season with salt and black pepper. Use your hands or a spoon to coat the chicken well. Let the chicken marinate for at least 15 minutes for the best taste. Heat a large skillet over medium-high heat. Once the skillet is hot, add the marinated chicken strips. Spread them out in a single layer for even cooking. Cook the chicken for about 6-7 minutes. Flip the chicken occasionally until it turns golden brown and is fully cooked. This step is key for juicy chicken. While the chicken cooks, prepare your quinoa. If it is not pre-cooked, follow the package instructions. Once done, fluff it gently with a fork. In each bowl, add a layer of fluffy quinoa. Pile the golden chicken on top of the quinoa. Next, arrange halved cherry tomatoes, diced cucumber, thinly sliced red onion, crumbled feta cheese, and halved kalamata olives around the chicken. Drizzle tzatziki sauce generously over the top. Finish by sprinkling freshly chopped parsley for a burst of color and flavor. These steps create a hearty and colorful meal that’s as fun to make as it is to eat! To make juicy chicken, start with fresh breast meat. Marinate it well. Use a mix of olive oil, oregano, garlic powder, onion powder, salt, and pepper. This will add flavor. Let the chicken sit in the marinade for at least 15 minutes. This helps the spices soak in. When cooking, use a hot skillet. This gives a nice sear. Cook the chicken in a single layer. Flip it only once or twice. This helps it cook evenly. Aim for a golden brown color. Cook it for 6-7 minutes until it is no longer pink inside. For a balanced meal, serve the chicken with quinoa and veggies. Use 2 cups of cooked quinoa as a base. It adds protein and fiber. Top the quinoa with chicken strips. Then add cherry tomatoes, cucumber, red onion, feta, and olives. Drizzle tzatziki sauce on top for creaminess. This sauce adds a fresh taste. You can serve these bowls warm or cold. They taste great either way. A good-looking meal makes it more enjoyable. Use colorful bowls for serving. This makes the dish pop. Arrange the toppings in neat sections. This creates a beautiful rainbow effect. Try slicing cucumbers into ribbons for a fun look. Use fresh parsley as a garnish. It adds color and flavor. With these tips, your gyro bowls will impress everyone! Pro Tips Marinate for Flavor: Allow the chicken to marinate for at least 30 minutes or even overnight for a deeper flavor infusion. Customizable Toppings: Feel free to add or substitute other vegetables like bell peppers or radishes based on your preferences. Quinoa Variations: Experiment with different grains such as farro or couscous for a unique twist on the base of your bowls. Homemade Tzatziki: Make your own tzatziki sauce by mixing Greek yogurt, grated cucumber, garlic, lemon juice, and dill for a fresh taste. {{image_4}} If you want a meat-free option, try using chickpeas instead of chicken. Chickpeas add protein and have a nice texture. You can roast them with olive oil and spices to enhance their flavor. Another great choice is grilled eggplant or zucchini slices. These veggies absorb flavors well and taste amazing with tzatziki sauce. This dish is naturally gluten-free if you use quinoa. Quinoa is a healthy grain that works well in bowls. If you want more variety, try using brown rice or cauliflower rice. Both options are gluten-free and provide a tasty base for your gyro bowls. Just make sure to check all sauces and ingredients for hidden gluten. One of the best parts of gyro bowls is how easily you can customize them. Add your favorite toppings to make it your own! Some ideas include: - Avocado slices for creaminess - Roasted red peppers for sweetness - Spinach or arugula for extra greens - Jalapeños for a spicy kick Feel free to mix and match these toppings. The goal is to make a bowl that you enjoy! To keep your Greek chicken gyro bowls fresh, store them in an airtight container. Make sure to let the food cool down before sealing. This helps prevent moisture buildup that can spoil the meal. You can keep leftovers in the fridge for up to three days. If you want to enjoy them later, consider freezing. When you are ready to eat the leftovers, you can reheat them in a few ways. The oven works great for even heating. Preheat your oven to 350°F (175°C). Place the bowls on a baking sheet and cover with foil. Heat for about 15 minutes. You can also use a microwave. Put the gyro bowl on a microwave-safe plate. Heat for 1-2 minutes, stirring halfway through. If you want to freeze your gyro bowls, separate the chicken from the veggies and sauces. This way, the flavors stay fresh. Put the chicken in a freezer bag or container. Label it with the date. It can last for up to three months in the freezer. When you are ready to eat, thaw it in the fridge overnight. Then, reheat as mentioned above. You can use rice or couscous instead of quinoa. If you want a low-carb option, try cauliflower rice. Each option has a unique taste and texture that can change your bowl's flavor. Yes, you can make tzatziki sauce easily. Just mix yogurt, grated cucumber, garlic, lemon juice, and a pinch of salt. This fresh sauce adds a nice kick to your gyro bowls. You can adjust the garlic and lemon to fit your taste. To keep the chicken tender, marinate it well. Use olive oil and spices for flavor. Cook it over medium-high heat and avoid overcooking. Chicken is done when it is golden brown and no longer pink inside. Let it rest for a few minutes before serving to keep it juicy. This guide covered key ingredients for delicious gyro bowls and how to prepare them. You learned about marinating chicken and assembling stunning bowls. I shared tips for cooking and serving and offered options for vegetarians and those needing gluten-free meals. Remember to store leftovers properly and heat them right. With these steps, you can make tasty, healthy meals at home. Enjoy experimenting with flavors and putting your spin on this dish!

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Looking for a tasty meal that’s quick and simple? Greek Chicken Gyro Bowls deliver flavor in every bite! I’ll guide you through easy steps to make marinated chicken, fresh toppings, and creamy tzatziki. These bowls are not just satisfying, but also customizable for any diet. Get ready to impress your family with a dish that’s packed with zest and fun! Let’s dive into the delicious world of Greek cooking!

Why I Love This Recipe

  1. Fresh and Flavorful: This recipe highlights fresh ingredients like vegetables and herbs, bringing a burst of Mediterranean flavors to your meal.
  2. Quick to Prepare: With a total time of just 30 minutes, these gyro bowls are perfect for a busy weeknight dinner.
  3. Customizable: Feel free to adjust the toppings or swap out ingredients according to your taste preferences, making it a versatile dish.
  4. Healthy and Nourishing: Packed with protein from the chicken and nutrients from the veggies, this bowl is both satisfying and good for you.

Ingredients

List of Ingredients

– 1 lb chicken breast, sliced into thin strips

– 2 tablespoons extra virgin olive oil

– 2 teaspoons dried oregano, preferably Greek

– 1 teaspoon garlic powder

– 1 teaspoon onion powder

– Salt and freshly ground black pepper to taste

– 2 cups cooked quinoa, seasoned with a pinch of salt

– 1 cup cherry tomatoes, halved

– 1 medium cucumber, diced into bite-sized pieces

– 1/2 red onion, thinly sliced into rings

– 1/2 cup feta cheese, crumbled

– 1/4 cup kalamata olives, pitted and halved

– 1/4 cup tzatziki sauce (either store-bought or homemade)

– Fresh parsley, chopped finely (for garnish)

Description of Key Ingredients

The chicken breast is the star of this dish. I like to slice it thin for quick cooking. Olive oil adds healthy fat and flavor. Greek oregano gives a bold taste that stands out. Garlic powder and onion powder add depth. Quinoa acts as a nutty base. It is rich in protein and gluten-free. Cherry tomatoes provide sweetness and color. Cucumber adds crunch and freshness. Red onion gives a nice bite. Feta cheese brings creaminess and saltiness. Kalamata olives add a briny punch. Tzatziki sauce is cool and tangy, perfect for drizzling. Finally, parsley adds a fresh touch.

Substitutions and Alternatives

If you can’t find chicken breast, you can use thighs for more flavor. Swap quinoa for brown rice or couscous for a different base. If you prefer a dairy-free option, try using avocado instead of feta. For a vegan twist, replace chicken with grilled mushrooms or chickpeas. You can also use Greek seasoning if you don’t have dried oregano. Use any yogurt-based sauce if tzatziki is not available.

Step-by-Step Instructions

Marinating the Chicken

Start by gathering your chicken breast. Slice it into thin strips. Place the chicken in a bowl. Add two tablespoons of extra virgin olive oil. Then, mix in two teaspoons of dried oregano. I use Greek oregano for the best flavor. Next, add one teaspoon of garlic powder and one teaspoon of onion powder. Season with salt and black pepper. Use your hands or a spoon to coat the chicken well. Let the chicken marinate for at least 15 minutes for the best taste.

Cooking the Chicken

Heat a large skillet over medium-high heat. Once the skillet is hot, add the marinated chicken strips. Spread them out in a single layer for even cooking. Cook the chicken for about 6-7 minutes. Flip the chicken occasionally until it turns golden brown and is fully cooked. This step is key for juicy chicken.

Assembling the Gyro Bowls

While the chicken cooks, prepare your quinoa. If it is not pre-cooked, follow the package instructions. Once done, fluff it gently with a fork. In each bowl, add a layer of fluffy quinoa. Pile the golden chicken on top of the quinoa. Next, arrange halved cherry tomatoes, diced cucumber, thinly sliced red onion, crumbled feta cheese, and halved kalamata olives around the chicken. Drizzle tzatziki sauce generously over the top. Finish by sprinkling freshly chopped parsley for a burst of color and flavor.

These steps create a hearty and colorful meal that’s as fun to make as it is to eat!

Tips & Tricks

Cooking Tips for Perfect Chicken

To make juicy chicken, start with fresh breast meat. Marinate it well. Use a mix of olive oil, oregano, garlic powder, onion powder, salt, and pepper. This will add flavor. Let the chicken sit in the marinade for at least 15 minutes. This helps the spices soak in.

When cooking, use a hot skillet. This gives a nice sear. Cook the chicken in a single layer. Flip it only once or twice. This helps it cook evenly. Aim for a golden brown color. Cook it for 6-7 minutes until it is no longer pink inside.

Serving Suggestions

For a balanced meal, serve the chicken with quinoa and veggies. Use 2 cups of cooked quinoa as a base. It adds protein and fiber. Top the quinoa with chicken strips. Then add cherry tomatoes, cucumber, red onion, feta, and olives.

Drizzle tzatziki sauce on top for creaminess. This sauce adds a fresh taste. You can serve these bowls warm or cold. They taste great either way.

Presentation Tips for Stunning Bowls

A good-looking meal makes it more enjoyable. Use colorful bowls for serving. This makes the dish pop. Arrange the toppings in neat sections. This creates a beautiful rainbow effect.

Try slicing cucumbers into ribbons for a fun look. Use fresh parsley as a garnish. It adds color and flavor. With these tips, your gyro bowls will impress everyone!

Pro Tips

  1. Marinate for Flavor: Allow the chicken to marinate for at least 30 minutes or even overnight for a deeper flavor infusion.
  2. Customizable Toppings: Feel free to add or substitute other vegetables like bell peppers or radishes based on your preferences.
  3. Quinoa Variations: Experiment with different grains such as farro or couscous for a unique twist on the base of your bowls.
  4. Homemade Tzatziki: Make your own tzatziki sauce by mixing Greek yogurt, grated cucumber, garlic, lemon juice, and dill for a fresh taste.

Variations

Vegetarian Alternatives

If you want a meat-free option, try using chickpeas instead of chicken. Chickpeas add protein and have a nice texture. You can roast them with olive oil and spices to enhance their flavor. Another great choice is grilled eggplant or zucchini slices. These veggies absorb flavors well and taste amazing with tzatziki sauce.

Gluten-Free Options

This dish is naturally gluten-free if you use quinoa. Quinoa is a healthy grain that works well in bowls. If you want more variety, try using brown rice or cauliflower rice. Both options are gluten-free and provide a tasty base for your gyro bowls. Just make sure to check all sauces and ingredients for hidden gluten.

Customizable Toppings

One of the best parts of gyro bowls is how easily you can customize them. Add your favorite toppings to make it your own! Some ideas include:

– Avocado slices for creaminess

– Roasted red peppers for sweetness

– Spinach or arugula for extra greens

– Jalapeños for a spicy kick

Feel free to mix and match these toppings. The goal is to make a bowl that you enjoy!

Storage Info

How to Store Leftovers

To keep your Greek chicken gyro bowls fresh, store them in an airtight container. Make sure to let the food cool down before sealing. This helps prevent moisture buildup that can spoil the meal. You can keep leftovers in the fridge for up to three days. If you want to enjoy them later, consider freezing.

Reheating Instructions

When you are ready to eat the leftovers, you can reheat them in a few ways. The oven works great for even heating. Preheat your oven to 350°F (175°C). Place the bowls on a baking sheet and cover with foil. Heat for about 15 minutes. You can also use a microwave. Put the gyro bowl on a microwave-safe plate. Heat for 1-2 minutes, stirring halfway through.

Freezing Guidelines

If you want to freeze your gyro bowls, separate the chicken from the veggies and sauces. This way, the flavors stay fresh. Put the chicken in a freezer bag or container. Label it with the date. It can last for up to three months in the freezer. When you are ready to eat, thaw it in the fridge overnight. Then, reheat as mentioned above.

FAQs

What can I substitute for quinoa?

You can use rice or couscous instead of quinoa. If you want a low-carb option, try cauliflower rice. Each option has a unique taste and texture that can change your bowl’s flavor.

Can I make the tzatziki sauce at home?

Yes, you can make tzatziki sauce easily. Just mix yogurt, grated cucumber, garlic, lemon juice, and a pinch of salt. This fresh sauce adds a nice kick to your gyro bowls. You can adjust the garlic and lemon to fit your taste.

How do I ensure the chicken is tender and juicy?

To keep the chicken tender, marinate it well. Use olive oil and spices for flavor. Cook it over medium-high heat and avoid overcooking. Chicken is done when it is golden brown and no longer pink inside. Let it rest for a few minutes before serving to keep it juicy.

This guide covered key ingredients for delicious gyro bowls and how to prepare them. You learned about marinating chicken and assembling stunning bowls. I shared tips for cooking and serving and offered options for vegetarians and those needing gluten-free meals. Remember to store leftovers properly and heat them right. With these steps, you can make tasty, healthy meals at home. Enjoy experimenting with flavors and putting your spin on this dis

- 1 lb chicken breast, sliced into thin strips - 2 tablespoons extra virgin olive oil - 2 teaspoons dried oregano, preferably Greek - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and freshly ground black pepper to taste - 2 cups cooked quinoa, seasoned with a pinch of salt - 1 cup cherry tomatoes, halved - 1 medium cucumber, diced into bite-sized pieces - 1/2 red onion, thinly sliced into rings - 1/2 cup feta cheese, crumbled - 1/4 cup kalamata olives, pitted and halved - 1/4 cup tzatziki sauce (either store-bought or homemade) - Fresh parsley, chopped finely (for garnish) The chicken breast is the star of this dish. I like to slice it thin for quick cooking. Olive oil adds healthy fat and flavor. Greek oregano gives a bold taste that stands out. Garlic powder and onion powder add depth. Quinoa acts as a nutty base. It is rich in protein and gluten-free. Cherry tomatoes provide sweetness and color. Cucumber adds crunch and freshness. Red onion gives a nice bite. Feta cheese brings creaminess and saltiness. Kalamata olives add a briny punch. Tzatziki sauce is cool and tangy, perfect for drizzling. Finally, parsley adds a fresh touch. If you can't find chicken breast, you can use thighs for more flavor. Swap quinoa for brown rice or couscous for a different base. If you prefer a dairy-free option, try using avocado instead of feta. For a vegan twist, replace chicken with grilled mushrooms or chickpeas. You can also use Greek seasoning if you don't have dried oregano. Use any yogurt-based sauce if tzatziki is not available. {{ingredient_image_2}} Start by gathering your chicken breast. Slice it into thin strips. Place the chicken in a bowl. Add two tablespoons of extra virgin olive oil. Then, mix in two teaspoons of dried oregano. I use Greek oregano for the best flavor. Next, add one teaspoon of garlic powder and one teaspoon of onion powder. Season with salt and black pepper. Use your hands or a spoon to coat the chicken well. Let the chicken marinate for at least 15 minutes for the best taste. Heat a large skillet over medium-high heat. Once the skillet is hot, add the marinated chicken strips. Spread them out in a single layer for even cooking. Cook the chicken for about 6-7 minutes. Flip the chicken occasionally until it turns golden brown and is fully cooked. This step is key for juicy chicken. While the chicken cooks, prepare your quinoa. If it is not pre-cooked, follow the package instructions. Once done, fluff it gently with a fork. In each bowl, add a layer of fluffy quinoa. Pile the golden chicken on top of the quinoa. Next, arrange halved cherry tomatoes, diced cucumber, thinly sliced red onion, crumbled feta cheese, and halved kalamata olives around the chicken. Drizzle tzatziki sauce generously over the top. Finish by sprinkling freshly chopped parsley for a burst of color and flavor. These steps create a hearty and colorful meal that’s as fun to make as it is to eat! To make juicy chicken, start with fresh breast meat. Marinate it well. Use a mix of olive oil, oregano, garlic powder, onion powder, salt, and pepper. This will add flavor. Let the chicken sit in the marinade for at least 15 minutes. This helps the spices soak in. When cooking, use a hot skillet. This gives a nice sear. Cook the chicken in a single layer. Flip it only once or twice. This helps it cook evenly. Aim for a golden brown color. Cook it for 6-7 minutes until it is no longer pink inside. For a balanced meal, serve the chicken with quinoa and veggies. Use 2 cups of cooked quinoa as a base. It adds protein and fiber. Top the quinoa with chicken strips. Then add cherry tomatoes, cucumber, red onion, feta, and olives. Drizzle tzatziki sauce on top for creaminess. This sauce adds a fresh taste. You can serve these bowls warm or cold. They taste great either way. A good-looking meal makes it more enjoyable. Use colorful bowls for serving. This makes the dish pop. Arrange the toppings in neat sections. This creates a beautiful rainbow effect. Try slicing cucumbers into ribbons for a fun look. Use fresh parsley as a garnish. It adds color and flavor. With these tips, your gyro bowls will impress everyone! Pro Tips Marinate for Flavor: Allow the chicken to marinate for at least 30 minutes or even overnight for a deeper flavor infusion. Customizable Toppings: Feel free to add or substitute other vegetables like bell peppers or radishes based on your preferences. Quinoa Variations: Experiment with different grains such as farro or couscous for a unique twist on the base of your bowls. Homemade Tzatziki: Make your own tzatziki sauce by mixing Greek yogurt, grated cucumber, garlic, lemon juice, and dill for a fresh taste. {{image_4}} If you want a meat-free option, try using chickpeas instead of chicken. Chickpeas add protein and have a nice texture. You can roast them with olive oil and spices to enhance their flavor. Another great choice is grilled eggplant or zucchini slices. These veggies absorb flavors well and taste amazing with tzatziki sauce. This dish is naturally gluten-free if you use quinoa. Quinoa is a healthy grain that works well in bowls. If you want more variety, try using brown rice or cauliflower rice. Both options are gluten-free and provide a tasty base for your gyro bowls. Just make sure to check all sauces and ingredients for hidden gluten. One of the best parts of gyro bowls is how easily you can customize them. Add your favorite toppings to make it your own! Some ideas include: - Avocado slices for creaminess - Roasted red peppers for sweetness - Spinach or arugula for extra greens - Jalapeños for a spicy kick Feel free to mix and match these toppings. The goal is to make a bowl that you enjoy! To keep your Greek chicken gyro bowls fresh, store them in an airtight container. Make sure to let the food cool down before sealing. This helps prevent moisture buildup that can spoil the meal. You can keep leftovers in the fridge for up to three days. If you want to enjoy them later, consider freezing. When you are ready to eat the leftovers, you can reheat them in a few ways. The oven works great for even heating. Preheat your oven to 350°F (175°C). Place the bowls on a baking sheet and cover with foil. Heat for about 15 minutes. You can also use a microwave. Put the gyro bowl on a microwave-safe plate. Heat for 1-2 minutes, stirring halfway through. If you want to freeze your gyro bowls, separate the chicken from the veggies and sauces. This way, the flavors stay fresh. Put the chicken in a freezer bag or container. Label it with the date. It can last for up to three months in the freezer. When you are ready to eat, thaw it in the fridge overnight. Then, reheat as mentioned above. You can use rice or couscous instead of quinoa. If you want a low-carb option, try cauliflower rice. Each option has a unique taste and texture that can change your bowl's flavor. Yes, you can make tzatziki sauce easily. Just mix yogurt, grated cucumber, garlic, lemon juice, and a pinch of salt. This fresh sauce adds a nice kick to your gyro bowls. You can adjust the garlic and lemon to fit your taste. To keep the chicken tender, marinate it well. Use olive oil and spices for flavor. Cook it over medium-high heat and avoid overcooking. Chicken is done when it is golden brown and no longer pink inside. Let it rest for a few minutes before serving to keep it juicy. This guide covered key ingredients for delicious gyro bowls and how to prepare them. You learned about marinating chicken and assembling stunning bowls. I shared tips for cooking and serving and offered options for vegetarians and those needing gluten-free meals. Remember to store leftovers properly and heat them right. With these steps, you can make tasty, healthy meals at home. Enjoy experimenting with flavors and putting your spin on this dish!

Mediterranean Chicken Gyro Bowls

A vibrant and flavorful bowl featuring marinated chicken, quinoa, fresh vegetables, and tzatziki sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mediterranean
Servings 4

Ingredients
  

  • 1 lb chicken breast, sliced into thin strips
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons dried oregano, preferably Greek
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste Salt and freshly ground black pepper
  • 2 cups cooked quinoa, seasoned with a pinch of salt
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced into bite-sized pieces
  • 1 2 red onion, thinly sliced into rings
  • 1 2 feta cheese, crumbled
  • 1 4 kalamata olives, pitted and halved
  • 1 4 tzatziki sauce (either store-bought or homemade)
  • for garnish Fresh parsley, chopped finely

Instructions
 

  • In a medium mixing bowl, combine the sliced chicken breast with the extra virgin olive oil, dried oregano, garlic powder, onion powder, and a generous pinch of salt and pepper. Use your hands or a spoon to mix well, ensuring each piece of chicken is thoroughly coated in the marinade.
  • Heat a large skillet over medium-high heat until it is hot. Once hot, add the marinated chicken strips in a single layer. Cook for approximately 6-7 minutes, flipping occasionally, until the chicken is thoroughly cooked and golden brown.
  • While the chicken is sizzling in the skillet, prepare the quinoa according to the package instructions if it is not pre-cooked. Once cooked, fluff the quinoa gently with a fork and set aside.
  • In each serving bowl, create a base layer using the fluffy cooked quinoa.
  • Pile the golden, cooked chicken on top of the quinoa. Then, artfully arrange the halved cherry tomatoes, diced cucumber, thinly sliced red onion, crumbled feta cheese, and halved kalamata olives around the chicken.
  • Generously drizzle the tzatziki sauce over the assembled bowls, allowing it to cascade beautifully over the toppings.
  • To finish, sprinkle freshly chopped parsley over the bowls for a burst of color and a hint of fresh flavor.

Notes

Serve these vibrant bowls on plates or bowls with a bold color to enhance their visual charm. Consider slicing the cucumbers into ribbons using a vegetable peeler for an elegant touch.
Keyword chicken, gyro, healthy, Mediterranean, quinoa

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