Mediterranean Chicken Gyro Bowls

$- Chicken - 2 boneless, skinless chicken breasts - Marinade Ingredients - 2 tablespoons extra virgin olive oil - 2 teaspoons dried oregano - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - Sea salt and freshly cracked black pepper to taste - Bowl Components - 1 cup of cooked quinoa or fluffy rice - 1 cup fresh romaine lettuce, chopped - 1 cup ripe tomatoes, diced - 1 small cucumber, diced - ½ small red onion, thinly sliced - Toppings and Garnish - ½ cup feta cheese, crumbled - ½ cup creamy tzatziki sauce - Fresh parsley, chopped (for garnish) Gather these ingredients before you start cooking. This will make the process smooth and fun. The chicken is the star of the dish, while the marinade adds great taste. Use fresh veggies for the best flavor. The creamy tzatziki sauce brings everything together. Don't forget the parsley; it adds a nice touch! Enjoy your cooking adventure! {{ingredient_image_2}} To start, I mix up a tasty marinade. In a medium bowl, I whisk together: - 2 tablespoons extra virgin olive oil - 2 teaspoons dried oregano - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - Sea salt and freshly cracked black pepper to taste I coat the chicken breasts in this blend. Make sure they are covered well. After that, I cover the bowl with plastic wrap. I let the chicken marinate in the fridge for at least 30 minutes. For the best flavor, I often let it sit for 1-2 hours. Next, I heat my grill pan or skillet over medium-high heat. Once hot, I carefully add the marinated chicken breasts. I cook them for about 6-7 minutes on each side. They should turn golden brown and reach an internal temperature of 165°F. After cooking, I take the chicken off the heat. I let it rest for about 5 minutes. Then, I slice it into thin strips. While the chicken rests, I prepare the serving bowls. First, I put a nice base of cooked quinoa or fluffy rice in each bowl. This will help soak up all the flavors. Now it’s time to build the bowls! I layer fresh romaine lettuce on the grains. Next, I evenly distribute diced tomatoes, diced cucumber, and sliced red onion. This gives a colorful look and fresh crunch. After that, I arrange the sliced chicken on top. I make sure it’s the star of the dish. Finally, I sprinkle crumbled feta cheese over each bowl and add a dollop of creamy tzatziki sauce. To finish, I add a sprinkle of fresh parsley for color. Each bowl is now ready to serve! To get the best flavor, marinate the chicken well. Start by mixing olive oil, oregano, garlic powder, onion powder, smoked paprika, sea salt, and black pepper in a bowl. Make sure the chicken is well-coated in the marinade. Cover the bowl and chill it in the fridge. Let it marinate for at least 30 minutes, but 1-2 hours is better. This lets the spices soak into the chicken, making it juicy and tasty. Cooking the chicken right is key. Use a grill pan or skillet over medium-high heat. Once hot, place the marinated chicken on it. Cook for 6-7 minutes on each side. Check the chicken's center; it should not be pink. Aim for an internal temperature of 165°F (75°C). After cooking, let it rest for 5 minutes. This helps keep the juices inside when you slice it. A great presentation makes your meal pop! Start with a base of quinoa or fluffy rice in each bowl. Layer fresh romaine lettuce on top, then add diced tomatoes, cucumber, and sliced red onion. Arrange the sliced chicken neatly on the veggies. Finally, sprinkle crumbled feta cheese and add a dollop of tzatziki sauce. For an extra touch, add chopped parsley as a garnish. Serve with lemon wedges on the side for a fresh squeeze of flavor. Pro Tips Marinate Longer for Flavor: For the best flavor, let the chicken marinate for at least 1-2 hours. This allows the spices to penetrate the meat, resulting in a more flavorful dish. Check Chicken Temperature: Ensure the chicken is cooked thoroughly by checking its internal temperature. It should reach 165°F (75°C) for safe consumption. Use a meat thermometer for accuracy. Customize Your Toppings: Feel free to mix and match your favorite toppings! Add olives, bell peppers, or avocado for extra flavor and texture. Serve with Fresh Sides: Consider serving the bowl with lemon wedges or pita bread on the side for an extra touch of Mediterranean flair. {{image_4}} You can switch the chicken for other proteins. Tofu works great for a vegetarian twist. Just marinate it like chicken. If you want lamb, use a similar marinade. Lamb adds rich flavor. Cook it until tender to enjoy its full taste. While quinoa or rice are great bases, try couscous or bulgur for variety. Couscous cooks quickly and absorbs flavors well. Bulgur has a nutty taste and chewy texture. Both options add new dimensions to your gyro bowl. Feel free to change the veggies in your bowl. You can use bell peppers, radishes, or even avocado. Each adds a unique crunch and flavor. For toppings, try olives or different cheeses like goat cheese. Adjust toppings to match your taste and mood. To store leftovers, let the bowls cool down first. Place any extra chicken, quinoa, and veggies in airtight containers. Keep the ingredients separate to maintain texture and flavor. Store in the fridge for up to three days. If you mix everything, the salad can get soggy. When you are ready to enjoy your leftovers, gently reheat the chicken. Use a microwave for quick warming. Heat in short bursts of 30 seconds. Stir between each burst to prevent hot spots. If you want, warm the quinoa or rice in the microwave too. Just add a splash of water to keep it moist. You can freeze the chicken for later meals. Slice the cooked chicken and put it in a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn. It lasts for about three months in the freezer. However, avoid freezing the veggies or tzatziki sauce. They don’t freeze well and can lose their taste and texture. If you can’t find tzatziki, try using plain yogurt mixed with garlic and herbs. You can also blend yogurt with cucumber for a fresh taste. Hummus is another great option; it adds creaminess and flavor. You can even use a simple vinaigrette with olive oil and lemon juice for a zesty kick. Yes, you can prepare many parts ahead. Marinate the chicken up to 24 hours in advance. Cook the chicken, then store it in the fridge until you need it. You can also chop the veggies and cook the quinoa or rice ahead of time. Just assemble the bowls when you're ready to eat. One serving of Greek Chicken Gyro Bowl has around 400 calories. It provides protein from the chicken and healthy fats from the olive oil and feta. The quinoa or rice offers complex carbs, while the veggies add fiber and vitamins. Exact values may vary based on portion sizes and specific ingredients. To make Greek Chicken Gyro Bowls gluten-free, substitute regular rice with gluten-free grains. Quinoa is a great choice. Ensure that all sauces and condiments are gluten-free. Many brands offer gluten-free tzatziki or yogurt to use. Always check labels to avoid hidden gluten. You’ve learned about making Greek Chicken Gyro Bowls from scratch. We discussed the key ingredients, marination, cooking, and assembly to create a tasty meal. Remember, using fresh toppings makes a big difference. With tips for optimal flavor and cooking techniques, you can elevate your dish. Try variations with different proteins or grains to suit your taste. Storing leftovers gives you meals for busy days. Embrace these ideas to make your own delicious Greek Chicken Gyro Bowl. Enjoy the journey of cooking!$

Mediterranean Chicken Gyro Bowls

A delicious and healthy bowl featuring marinated chicken, fresh vegetables, and creamy tzatziki.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine Mediterranean

Servings 4

Calories 450 kcal

Ingredients

2 pieces boneless, skinless chicken breasts
2 tablespoons extra virgin olive oil
2 teaspoons dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
to taste sea salt and freshly cracked black pepper
1 cup cooked quinoa or fluffy rice
1 cup fresh romaine lettuce, chopped
1 cup ripe tomatoes, diced
1 small cucumber, diced
0.5 small red onion, thinly sliced
0.5 cup feta cheese, crumbled
0.5 cup creamy tzatziki sauce
for garnish fresh parsley, chopped

Instructions

In a medium bowl, whisk together the olive oil, dried oregano, garlic powder, onion powder, smoked paprika, sea salt, and freshly cracked black pepper to create a flavorful marinade. Add the chicken breasts to the marinade, ensuring they are thoroughly coated on all sides. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes, or preferably for 1-2 hours to enhance the flavors.
Heat a grill pan or a skillet over medium-high heat until hot. Carefully place the marinated chicken breasts onto the heated pan. Cook for approximately 6-7 minutes on each side, or until the chicken is fully cooked and no longer pink in the center (an internal temperature of 165°F/75°C). Once cooked, remove the chicken from the heat and allow it to rest for about 5 minutes before slicing into strips.
While the chicken is resting, prepare the serving bowls. Begin by adding a generous base of cooked quinoa or fluffy rice to the bottom of each bowl.
Add a vibrant layer of chopped romaine lettuce on top of the grains. Then, distribute diced tomatoes, diced cucumber, and sliced red onion evenly among the bowls, creating a colorful and fresh presentation.
Once the chicken has rested, slice it into thin strips. Arrange the sliced chicken on top of the vegetable layers in each bowl, making it a star of the dish.
Sprinkle crumbled feta cheese over each bowl liberally, and top with a generous dollop of creamy tzatziki sauce for a refreshing finish.
To add a pop of color and freshness, finish each bowl with a sprinkle of chopped fresh parsley as a garnish.

Notes

Serve with lemon wedges for added freshness.

Keyword bowl, chicken, gyro, healthy, Mediterranean