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- 2 cups cooked quinoa - 1 lb boneless, skinless chicken thighs - 1 cup cherry tomatoes, halved - Olive oil - 2 teaspoons dried oregano - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - Salt and pepper to taste - 1/2 cup Greek yogurt - 2 tablespoons lemon juice - 1 cucumber, diced - 1 red onion, thinly sliced - 1 cup feta cheese, crumbled - Fresh parsley for garnish To make Greek Chicken Gyro Bowls, you need simple yet fresh ingredients. Start with cooked quinoa as your base. It’s nutritious and filling. You will love how it pairs with chicken. The chicken thighs are tender and juicy. They soak up the flavors from the marinade. Use olive oil, dried oregano, garlic powder, onion powder, and smoked paprika to spice things up. These seasonings give the chicken a lovely taste. Don’t forget salt and pepper for balance. For the dressing, Greek yogurt mixed with lemon juice adds creaminess. It also brightens up the dish. Fresh additions are key to these bowls. Diced cucumber adds crunch. Thinly sliced red onion brings a sharp bite. The cherry tomatoes burst with sweetness. Feta cheese adds saltiness and creaminess. Finish with fresh parsley for color. This mix of fresh and cooked ingredients makes every bite exciting. You will enjoy the blend of flavors and textures in each bowl. To marinate the chicken, start by mixing olive oil, dried oregano, garlic powder, onion powder, smoked paprika, salt, and pepper in a bowl. This mix is key for great flavor. Then, add 1 pound of boneless, skinless chicken thighs to the marinade. Make sure each piece is covered well. You should let the chicken marinate for at least 30 minutes. If you have more time, marinate it for up to 2 hours in the fridge. This extra time helps the flavors soak in, making your chicken juicy and tasty. Next, you need to cook the chicken. You can either grill it or use a skillet. If you choose a grill pan, preheat it over medium-high heat. Remove the chicken from the marinade. Cook it for about 6-7 minutes on each side. The chicken is done when it reaches an internal temperature of 165°F (74°C). After cooking, let the chicken rest for 5 minutes before slicing it into strips. This helps keep it moist. Now, it’s time to build your bowl! Start with 2 cups of cooked quinoa as the base. Spread it evenly in your bowl. Then, layer the sliced chicken on top. Add halved cherry tomatoes, diced cucumber, and thinly sliced red onion for crunch and color. For the finishing touch, drizzle Greek yogurt mixed with lemon juice over your bowl. Sprinkle crumbled feta cheese on top, and garnish with fresh parsley. Your Greek Chicken Gyro Bowl is now ready to enjoy! Marinate the chicken thighs for at least 30 minutes. For better taste, marinate them up to 2 hours. The longer marination helps the flavors sink in well. When cooking, aim for juicy chicken by using medium-high heat. Grill or skillet-cook the chicken for about 6-7 minutes on each side. Always check for an internal temperature of 165°F to ensure it’s safe to eat. Let the chicken rest for 5 minutes after cooking. This step keeps it juicy and tender. You can make your bowls unique by adding extra toppings. Try sliced avocado, olives, or roasted red peppers. You can also switch up the veggies. Bell peppers or arugula add nice flavors. For a creamier touch, add more Greek yogurt. Serve your bowls with a sprinkle of lemon juice. This brightens the flavors and adds freshness. Make your dish visually appealing by layering the ingredients. Start with quinoa, then the chicken, and finish with veggies. Drizzle the yogurt dressing on top for a beautiful look. Garnish with fresh parsley for a pop of color. Pair your gyro bowls with a side of pita bread or a light salad. For drinks, a sparkling water with lemon works great. These ideas elevate your meal and make it a feast for the eyes! {{image_2}} You can easily change this dish to a vegetarian delight. Instead of chicken, use chickpeas or falafel. Chickpeas add protein and a nice texture. You can roast them with olive oil and spices for extra flavor. Falafel works well too. It brings a crispy bite that everyone loves. While quinoa is great, you have other choices. You can use brown rice, couscous, or even lettuce. Brown rice gives a nutty taste. Couscous cooks quickly and has a soft texture. Lettuce offers a fresh crunch and is perfect for a light meal. Try these bases to keep things interesting. Add fun spices or dressings to make your gyro bowls unique. Try adding cumin for warmth or chili powder for heat. You can also switch up the dressing. Use tahini or a spicy yogurt sauce for a new twist. These small changes can make a big difference in taste and excitement. To keep your Greek chicken gyro bowls fresh, store them in the fridge. Use airtight containers. This helps to lock in moisture and flavor. Always refrigerate any leftovers within two hours of cooking. They will stay good for about three to four days. When reheating, avoid high heat. This can dry out the chicken and make the quinoa mushy. Instead, use the microwave on low power. Heat for one to two minutes, stirring halfway through. You can also heat them gently in a skillet over medium-low heat. Add a splash of water to keep the bowl moist. Yes, you can freeze Greek chicken gyro bowls! This is a great option for meal prep. To freeze, separate the chicken from the fresh veggies and yogurt. Place them in freezer-safe bags. Squeeze out as much air as possible to prevent freezer burn. To thaw, move the bowls to the fridge a day before you eat. This keeps them safe and tasty. Reheat them as described above once thawed. You can use several other proteins instead of chicken. Here are some great options: - Pork: Use pork tenderloin or pork chops. Marinate just like chicken. - Beef: Try flank steak or ground beef. Season similarly to chicken. - Lamb: Lamb is tasty and pairs well with Greek flavors. Use ground lamb or lamb chops. - Tofu: Firm tofu is a great plant-based choice. Press it to remove extra water and marinate. - Chickpeas: For a vegetarian option, use canned chickpeas. Season them with the same spices. Each of these proteins brings a unique flavor. Adjust the cooking time based on your chosen protein to ensure it cooks through. Making Greek Chicken Gyro Bowls gluten-free is easy. Here are some ingredient swaps: - Quinoa: This grain is naturally gluten-free. It makes a great base. - Feta Cheese: Most feta is gluten-free. Check the label to be sure. - Greek Yogurt: Plain Greek yogurt is gluten-free. Use it for the dressing. - Vegetables: All veggies like cucumbers and tomatoes are gluten-free. Double-check all sauces and seasonings you use. Some may contain gluten. Always read labels to ensure safety. Yes, you can prepare Greek Chicken Gyro Bowls in advance. Here’s how to do it: - Meal Prep: Cook and marinate the chicken a day before. Store it in the fridge. - Quinoa: Cook quinoa in advance too. It keeps well in the fridge for up to 4 days. - Veggies: Chop your veggies ahead of time. Keep them in airtight containers. - Assembly: Assemble the bowls right before serving. This keeps everything fresh. Store the bowls in the fridge. They taste great cold or warm. Just reheat the chicken gently on low heat. Enjoy a quick meal anytime! This article shared how to create delicious Greek Chicken Gyro Bowls. We covered the key ingredients, like quinoa and chicken, and went over the marinating and cooking steps. You learned tips for perfecting chicken and how to customize your bowls. We even explored fun variations and storage tips. Enjoy experimenting with flavors and personal touches. These bowls are easy to make and tasty! You can create a meal that fits your taste. Dive into this recipe and make it your own. Happy cooking!

Greek Chicken Gyro Bowls

Indulge in the flavors of Greece with these delicious Greek Chicken Gyro Bowls! Perfectly marinated chicken thighs paired with quinoa, fresh veggies, and creamy feta make for a nutritious meal. This recipe is easy to follow and packed with vibrant ingredients. Ready to elevate your dinner game? Click through to explore the full recipe and discover how to create this tasty bowl that’s sure to impress your family and friends!
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Ingredients
  

2 cups cooked quinoa

1 lb boneless, skinless chicken thighs

2 tablespoons olive oil

2 teaspoons dried oregano

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup cherry tomatoes, halved

1 cucumber, diced

1 red onion, thinly sliced

1 cup feta cheese, crumbled

1/2 cup Greek yogurt

2 tablespoons lemon juice

Fresh parsley for garnish

Instructions
 

Marinate the Chicken: In a bowl, mix olive oil, dried oregano, garlic powder, onion powder, smoked paprika, salt, and pepper. Add the chicken thighs to the mixture and marinate for at least 30 minutes (or up to 2 hours in the refrigerator for a more intense flavor).

    Cook the Chicken: Preheat a grill pan or skillet over medium-high heat. Remove the chicken from the marinade, and cook for about 6-7 minutes on each side until fully cooked and the internal temperature reaches 165°F (74°C). Once done, let it rest for 5 minutes before slicing into strips.

      Prepare the Bowl Base: In a serving bowl, start by adding 1 cup of cooked quinoa as the base.

        Assemble the Bowl: Top the quinoa with the sliced grilled chicken, cherry tomatoes, diced cucumber, and sliced red onion.

          Finishing Touches: Drizzle the Greek yogurt mixed with lemon juice over the top. Add crumbled feta cheese and garnish with fresh parsley.

            Serve: Enjoy immediately, or chill in the fridge for a refreshing cold meal.

              Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4