Go Back
- Chicken and Marinade Components - 2 chicken breasts, cut into strips - 2 tablespoons extra virgin olive oil - 3 cloves of garlic, finely minced - 1 teaspoon dried oregano - 1 teaspoon smoked paprika - Sea salt and freshly cracked pepper to taste - Quinoa and Vegetable Ingredients - 1 cup quinoa, thoroughly rinsed and drained - 2 cups vegetable broth (or water) - 1 cup cherry tomatoes, halved - 1 cucumber, diced into small pieces - ½ red onion, thinly sliced - Toppings and Garnishes - 1 cup feta cheese, crumbled - ¼ cup fresh parsley, roughly chopped - Zest and juice of 1 lemon - Creamy tzatziki sauce for drizzling Gathering these ingredients is key to a tasty Greek Chicken Gyro Bowl. Each item plays a role in flavor and texture. The chicken is marinated to soak up those rich flavors. Quinoa serves as a hearty base. Fresh veggies add crunch and color. Finally, toppings like feta and tzatziki make your dish shine. Trust me, these bowls will impress! {{ingredient_image_2}} To start, I mix the chicken strips with olive oil, minced garlic, dried oregano, smoked paprika, sea salt, and pepper in a medium bowl. I ensure all the chicken gets coated well. This marinade gives the chicken a burst of flavor. Cover the bowl and refrigerate for at least 30 minutes. This helps the chicken absorb all the tasty spices. I bring 2 cups of vegetable broth to a boil in a medium saucepan. Once it bubbles, I add 1 cup of rinsed quinoa. Lower the heat to a gentle simmer and cover it. I let it cook for about 15 minutes until all the liquid is gone. After it’s done, I fluff the quinoa with a fork. This makes it light and fluffy, perfect for the bowl. In a large skillet, I heat it over medium-high heat and add the marinated chicken. I cook it for 6-8 minutes, stirring often. I want to see a nice golden brown color on the chicken. This shows it’s cooked through and ready to enjoy. While the chicken cooks, I chop the fresh toppings. I slice the cherry tomatoes in half, dice the cucumber, and thinly slice the red onion. I keep these toppings fresh and colorful. They add crunch and flavor to my gyro bowls. Now, it’s time to layer the ingredients! In individual serving bowls, I start with a generous scoop of quinoa as the base. Next, I add the sautéed chicken on top. Then, I pile on the diced cucumber, halved cherry tomatoes, sliced red onion, crumbled feta cheese, and a sprinkle of fresh parsley. This makes the bowl look bright and inviting. For the finishing touch, I drizzle fresh lemon juice over each bowl. Then, I swirl on some creamy tzatziki sauce. To brighten the flavors even more, I sprinkle lemon zest on top. This adds a refreshing burst to every bite. Recommended Marinade Time for Best Flavor For the best taste, marinate the chicken for at least 30 minutes. This allows the flavors to seep in. If you have more time, marinate for up to 2 hours. Longer marination adds extra depth to your dish. Alternative Ingredients for Customization You can change the marinade to fit your taste. Try adding lemon zest or switching smoked paprika for sweet paprika. If you like heat, add a pinch of cayenne pepper. Experiment with fresh herbs like thyme or rosemary for a unique twist. Avoiding Undercooked or Overcooked Quinoa To cook quinoa perfectly, use a 1:2 ratio of quinoa to liquid. If you use 1 cup of quinoa, add 2 cups of vegetable broth. Bring it to a boil, then reduce to simmer for 15 minutes. Don’t lift the lid while it cooks! This keeps the steam in for fluffy quinoa. Best Practices for Rinse and Drain Always rinse quinoa before cooking. Place it in a fine mesh strainer and rinse under cold water. This removes bitter saponins and improves the taste. Drain it well to avoid excess water in your dish. Knowing When the Chicken Is Fully Cooked Cook chicken until it reaches an internal temperature of 165°F. Use a meat thermometer for accuracy. The chicken should be golden brown on the outside and no longer pink inside. Tips for Keeping Chicken Moist To keep chicken juicy, avoid overcooking. Let it rest for a few minutes after cooking. This allows the juices to redistribute throughout the meat, making each bite tender and flavorful. Pro Tips Marinate Longer for Flavor: For an even richer flavor, consider marinating the chicken for 1-2 hours or even overnight. This allows the spices and olive oil to penetrate the meat more deeply. Quinoa Cooking Tip: Always rinse quinoa before cooking to remove its natural coating, called saponin, which can impart a bitter taste. This step is crucial for achieving a pleasant flavor. Fresh Ingredients Matter: Use the freshest vegetables and herbs you can find to enhance the overall taste of your gyro bowls. Fresh ingredients provide vibrant colors and better textures. Tzatziki Twist: For a unique flavor, try adding a hint of dill or mint to your tzatziki sauce. This addition can elevate the taste profile and provide refreshing notes. {{image_4}} You can change the protein in your Greek chicken gyro bowls. Turkey works well instead of chicken. It has a light taste and cooks fast. You can also try tofu for a plant-based option. Tofu absorbs flavors well, making it a great choice. Quinoa is great, but other grains can work too. Brown rice adds a nutty flavor and is filling. Barley gives a chewy texture and is rich in fiber. If you want to cut carbs, try cauliflower rice. It cooks quickly and has a mild taste. Mix in extra veggies for a colorful bowl. Bell peppers, olives, or spinach are great options. You can also try different cheeses, like goat cheese or ricotta. For added flavor, sprinkle some spices like cumin or paprika. A drizzle of spicy harissa sauce adds a nice kick too! To keep your Greek chicken gyro bowls fresh, store them in airtight containers. This helps prevent moisture loss. Make sure the chicken, quinoa, and veggies cool down before sealing. If you have any tzatziki sauce left, store it separately to maintain its creamy texture. Use these recommended containers for best results: - Glass containers with tight lids - BPA-free plastic containers - Silicone bags for easy storage When it’s time to enjoy your leftovers, the best way to reheat chicken and quinoa is in the oven or on the stove. This keeps the chicken juicy and the quinoa fluffy. Use these methods for the best results: - Oven: Preheat to 350°F (175°C). Place the chicken and quinoa in an oven-safe dish. Cover with foil and heat for about 15-20 minutes. - Stove: In a skillet, add a splash of water or broth. Heat over medium-low heat, stirring occasionally, until warmed through. To avoid soggy vegetables, reheat the chicken and quinoa first. Then, add fresh veggies like cucumber and tomatoes just before serving. This keeps them crisp and colorful. To make Greek Chicken Gyro Bowls from scratch, follow these steps: 1. Marinate the Chicken: In a bowl, mix sliced chicken, olive oil, minced garlic, oregano, smoked paprika, sea salt, and pepper. Cover and chill for 30 minutes. 2. Cook the Quinoa: Bring vegetable broth to a boil in a saucepan. Add rinsed quinoa and lower the heat. Cover and simmer until liquid is absorbed, about 15 minutes. Fluff with a fork. 3. Sauté the Chicken: In a skillet, cook the marinated chicken over medium-high heat for 6-8 minutes until golden brown. 4. Prepare Fresh Toppings: Chop cherry tomatoes, dice cucumber, and slice red onion. Set aside. 5. Assemble the Bowls: Layer quinoa, then add chicken, cucumber, tomatoes, onion, feta cheese, and parsley. 6. Finish with Flavor: Drizzle lemon juice and tzatziki sauce over the top. Add lemon zest for more flavor. Yes, you can prepare gyro bowls ahead of time. Here are some tips for meal prep: - Cook the Chicken and Quinoa: You can grill or sauté the chicken and prepare quinoa in advance. Store in airtight containers in the fridge. - Chop Fresh Veggies: Pre-chop the vegetables. Keep them in separate containers to stay fresh. - Tzatziki Sauce: Make tzatziki sauce a day before. Store it in the fridge for the best taste. - Assemble Before Serving: When you’re ready to eat, just assemble the bowls and drizzle with sauce. If you need alternatives for tzatziki sauce, consider these options: - Greek Yogurt: Use plain Greek yogurt with lemon juice, garlic, and herbs for a quick dip. - Hummus: Swap tzatziki for hummus for a creamy and flavorful option. - Avocado Dressing: Blend ripe avocado with lime juice and garlic for a fresh twist. - Dairy-Free Options: Use a cashew or almond yogurt mixed with herbs for a dairy-free tzatziki. To make quinoa fluffier, follow these tips: - Rinse the Quinoa: Always rinse quinoa thoroughly to remove its bitter coating. - Use the Right Water Ratio: Use a 2:1 ratio of liquid to quinoa for perfect texture. - Let It Sit: After cooking, let the quinoa sit for 5 minutes before fluffing. This helps the grains separate. - Fluff with a Fork: Use a fork to gently fluff the quinoa. This aerates it and makes it light. You now have a complete guide to making Greek chicken gyro bowls. We covered each ingredient, marinating techniques, cooking tips, and assembly. Remember to choose fresh ingredients and customize your bowls to fit your taste. Try different proteins or grains for variety. Properly storing and reheating your leftovers will help keep them fresh. Enjoy experimenting with flavors and textures. This dish is not only tasty but also a fun way to eat healthy! Get started and share your delicious creations.

Greek Chicken Gyro Bowls

A delicious and healthy bowl featuring marinated chicken, quinoa, fresh vegetables, and creamy tzatziki sauce.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Greek
Servings 4
Calories 450 kcal

Ingredients
  

  • 2 pieces chicken breasts, cut into strips
  • 2 tablespoons extra virgin olive oil
  • 3 cloves garlic, finely minced
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • to taste sea salt and freshly cracked pepper
  • 1 cup quinoa, thoroughly rinsed and drained
  • 2 cups vegetable broth (or water)
  • 1 cup cherry tomatoes, halved
  • 1 piece cucumber, diced into small pieces
  • 1 half red onion, thinly sliced
  • 1 cup feta cheese, crumbled
  • 1 quarter cup fresh parsley, roughly chopped
  • 1 piece lemon (zest and juice)
  • to taste creamy tzatziki sauce for drizzling

Instructions
 

  • In a medium bowl, combine the sliced chicken with olive oil, minced garlic, dried oregano, smoked paprika, sea salt, and pepper. Mix well to ensure the chicken is evenly coated with the marinade. Cover the bowl and refrigerate for at least 30 minutes.
  • In a medium saucepan, bring the vegetable broth to a boil over medium-high heat. Once boiling, stir in the rinsed quinoa. Lower the heat to a gentle simmer, cover, and let it cook for about 15 minutes, or until all the liquid is absorbed. Fluff the quinoa with a fork and allow it to sit aside, uncovered.
  • In a large skillet over medium-high heat, add the marinated chicken strips. Cook them for 6-8 minutes, stirring occasionally, until the chicken is thoroughly cooked and exhibits a delightful golden brown color.
  • While the chicken is cooking, chop the cherry tomatoes in half, dice the cucumber, and thinly slice the red onion. Set these fresh toppings aside.
  • In individual serving bowls, layer a generous portion of quinoa as the base. Add the sautéed chicken strips on top, followed by the vibrant diced cucumber, halved cherry tomatoes, sliced red onion, crumbled feta cheese, and a sprinkle of fresh parsley.
  • Drizzle freshly squeezed lemon juice over each bowl, followed by a generous swirl of tzatziki sauce for added creaminess. Sprinkle lemon zest atop the bowls for a refreshing burst of citrus flavor.

Notes

For an eye-catching presentation, consider using clear glass bowls to showcase the colorful layers of the ingredients. Garnish with additional parsley and lemon wedges on the side for an inviting touch.
Keyword bowl, chicken, gyro, healthy, quinoa