Delicious Greek Chicken Gyro Bowls

$- 1 pound boneless, skinless chicken thighs - 1 cup cooked quinoa (white, red, or a mix) - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 medium red onion, thinly sliced - 1 cup tzatziki sauce - Fresh parsley and lemon wedges for garnish - 2 tablespoons extra virgin olive oil - 2 teaspoons dried oregano - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - Salt and freshly ground black pepper I love using boneless, skinless chicken thighs for this recipe. They stay juicy and flavorful. For the base, I use quinoa, which adds protein and fiber. You can pick any color—white, red, or a mix. Next, I add fresh veggies. Cherry tomatoes bring sweetness, while diced cucumber adds crunch. Thinly sliced red onion gives a nice sharp flavor. You’ll also need tzatziki sauce. You can buy it or make your own. It adds creaminess and a cool bite. Garnish with fresh parsley for color and lemon wedges for a zesty touch. The lemon really brightens the flavors. Each ingredient works together to create a fresh and tasty meal! {{ingredient_image_2}} - Preheat the oven to 400°F (200°C). This step is key for even cooking. - In a medium bowl, mix 2 tablespoons of extra virgin olive oil, 2 teaspoons of dried oregano, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1 teaspoon of smoked paprika. Add salt and pepper to taste. This marinade adds great flavor. - Add 1 pound of boneless, skinless chicken thighs to the bowl. Make sure each piece gets coated well. Let the chicken marinate for at least 15 minutes. This wait makes a big difference in taste. - After marinating, spread the chicken on a baking sheet lined with parchment paper. Bake for 25-30 minutes until the chicken is cooked through. The internal temperature should reach 165°F (75°C). - While the chicken bakes, cook 1 cup of quinoa. Follow the package instructions for best results. Fluff it with a fork once done and let it cool a bit. - In a large mixing bowl, combine the cooked quinoa, 1 cup of halved cherry tomatoes, 1 diced cucumber, and 1 thinly sliced red onion. Toss everything gently to mix. - Once the chicken has rested for about 5 minutes, slice each thigh into strips. This helps keep the juices inside. - Divide the quinoa salad mixture among serving bowls. Top each bowl with slices of chicken and drizzle with 1 cup of tzatziki sauce. - Finally, garnish with chopped fresh parsley and serve with lemon wedges. A squeeze of lemon adds a refreshing zing! Marinating your chicken is key for great flavor. It allows the spices to soak in. I suggest marinating for at least 15 minutes. This helps the chicken absorb the olive oil and spices. You can even marinate it overnight for a deeper taste. Baking your chicken just right keeps it juicy. Preheat your oven to 400°F (200°C). Lay the chicken on parchment paper for easy cleanup. Bake for 25 to 30 minutes. Always check the internal temperature. It should reach 165°F (75°C). Let the chicken rest for 5 minutes after baking. This step helps keep the juices inside. Layering your bowl makes it look amazing. Start with quinoa at the bottom. Then, add diced cucumber and halved cherry tomatoes. Place chicken on top in a fan shape. This creates a nice visual and makes it easy to eat. Choose colorful serving bowls to make your meal pop. Bright bowls can enhance the look of your dish. Use white bowls for a clean look. The colors of the food will shine more. Add fresh parsley as a garnish. It adds color and freshness, making your bowl even more inviting. Pro Tips Marinate Longer for Flavor: For even more flavorful chicken, marinate the chicken thighs for up to 2 hours in the refrigerator. This allows the spices to penetrate the meat deeply. Rest the Chicken: Always let the chicken rest for a few minutes after baking. This helps the juices redistribute, making the meat more tender and juicy. Customize Your Toppings: Feel free to add other toppings like feta cheese, olives, or bell peppers to the salad mix for more variety and flavor. Make It Ahead: This dish is great for meal prep! Store the quinoa and chicken separately in the refrigerator for up to 4 days, and assemble when ready to eat. {{image_4}} You can create a tasty vegetarian option by using chickpeas or grilled vegetables instead of chicken. Chickpeas add protein and a nice texture. Grilled zucchini or bell peppers also work well to keep the flavor fresh. If you need a gluten-free meal, choose quinoa as your base. Just skip any wheat-based sauces and check labels on what you buy. For a twist, try different dressings or sauces. A lemon vinaigrette or tahini sauce can brighten your bowl. You can also add olives or feta cheese for a more authentic Greek taste. These add-ins bring richness and a nice salty kick to your meal. Don't hesitate to mix and match to find your favorite combination! To store leftovers safely, place them in an airtight container. This keeps them fresh and prevents odors. You can keep Greek chicken gyro bowls in the fridge for up to three days. After that, they may lose their taste and texture. You can freeze cooked chicken and quinoa. Make sure they are cool before you pack them. Use freezer-safe bags or containers with tight lids. For best results, eat frozen meals within three months. When you want to eat, thaw the chicken and quinoa overnight in the fridge. Reheat in the oven or microwave until hot. This helps keep the flavors intact. Yes, you can use chicken breast. Chicken thighs are juicier and full of flavor. They also stay moist during cooking. Chicken breast can dry out faster if overcooked. If you prefer the taste of breast meat, go for it. Just adjust the cooking time to avoid drying out the chicken. If you want a different sauce, try these options: - Hummus for a creamy texture - Greek yogurt mixed with herbs for a fresh taste - A lemon vinaigrette for a zesty kick These alternatives can add unique flavors to your bowl. Choose what you enjoy most! This recipe takes about 50 minutes in total. Here’s the breakdown: - Prep time: 15 minutes to marinate chicken and prepare ingredients - Cook time: 25-30 minutes to bake chicken and cook quinoa Plan accordingly, so you can enjoy this meal with ease! This article covered a tasty chicken quinoa bowl with fresh veggies and tzatziki. You learned about the simple ingredients, easy steps, and helpful tips for perfecting the dish. Remember, marinating brightens flavors and makes chicken juicy. You can switch ingredients to fit your diet or add new flavors. Whether you’re cooking for yourself or a group, this meal is a hit. Enjoy storing leftovers and feel free to mix it up next time! Happy cooking!$

Delicious Greek Chicken Gyro Bowls

A flavorful and healthy bowl featuring marinated chicken thighs, quinoa, fresh vegetables, and tzatziki sauce.

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Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine Greek

Servings 4

Calories 450 kcal

Ingredients

1 pound boneless, skinless chicken thighs
2 tablespoons extra virgin olive oil
2 teaspoons dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
to taste salt
to taste freshly ground black pepper
1 cup cooked quinoa
1 cup cherry tomatoes, halved
1 unit cucumber, diced into small cubes
1 medium red onion, thinly sliced
1 cup tzatziki sauce
for garnish fresh parsley, finely chopped
for serving lemon wedges

Instructions

Preheat your oven to 400°F (200°C) while you prepare the chicken.
In a medium bowl, whisk together the extra virgin olive oil, dried oregano, garlic powder, onion powder, smoked paprika, salt, and freshly ground black pepper until well combined.
Add the boneless, skinless chicken thighs into the bowl, ensuring each piece is thoroughly coated with the marinade. Allow the chicken to marinate for at least 15 minutes at room temperature.
Arrange the marinated chicken thighs on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (75°C).
While the chicken is baking, prepare the quinoa according to the package instructions. Once cooked, fluff it with a fork and let it cool slightly before using.
In a large mixing bowl, combine the cooked quinoa, halved cherry tomatoes, diced cucumber, and thinly sliced red onion. Toss gently to mix and incorporate all the ingredients evenly.
When the chicken is done baking, remove it from the oven and allow it to rest for about 5 minutes. After resting, slice each thigh into strips.
Divide the quinoa salad mixture evenly among your serving bowls. Top each bowl with slices of the baked chicken and drizzle generously with tzatziki sauce.
Finish your bowls with a sprinkle of chopped fresh parsley for a pop of color and flavor. Serve with lemon wedges on the side.

Notes

For an added touch, layer the quinoa on the bottom, follow with a colorful display of vegetables, and arrange the chicken strips in a fan shape on top.

Keyword bowl, chicken, gyro, healthy, quinoa