Go Back
For Greek Chicken Gyro Bowls, you need these main ingredients: - 2 boneless, skinless chicken breasts - 1 cup cooked quinoa or brown rice - 1 cup cherry tomatoes, halved - 1 cucumber, diced - ½ red onion, finely sliced - 1 cup fresh spinach or mixed greens - ½ cup feta cheese, crumbled - Tzatziki sauce (store-bought or homemade) These ingredients create a delicious and vibrant bowl. The chicken gives protein, while quinoa or rice adds fiber. Fresh veggies add color and crunch, making it a feast for your eyes and taste buds. The marinade is key for flavor. Here’s what you’ll need: - 3 tablespoons olive oil - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried thyme - Juice of 1 lemon - Salt and pepper to taste Combine these in a bowl. The olive oil keeps the chicken moist. The garlic and herbs add depth. Lemon juice brightens the taste, making it fresh. This marinade will soak into the chicken, making it tender and tasty. You can customize your gyro bowls with these optional toppings: - Extra cherry tomatoes - Sliced olives - Avocado slices - Fresh herbs like dill or parsley These toppings add more flavor and texture. They also make your bowl look stunning! Feel free to mix and match based on what you love. Each bowl can be a personal creation. {{ingredient_image_1}} To start, grab a bowl. Add 3 tablespoons of olive oil. Then, toss in 2 minced garlic cloves. Next, add 1 teaspoon of dried oregano and 1 teaspoon of dried thyme. Squeeze in the juice of 1 lemon. Season with salt and pepper. Mix the marinade well. Now, take the 2 chicken breasts. Coat them in the marinade. Make sure they are covered evenly. Cover the bowl and refrigerate it. Let the chicken marinate for at least 30 minutes. For more flavor, you can marinate it for up to 2 hours. Once your chicken has marinated, it’s time to cook. Preheat your grill or skillet over medium-high heat. Remove the chicken from the marinade. Place it on the grill or skillet. Cook for 5 to 7 minutes on each side. You want the chicken to reach an internal temperature of 165°F (75°C). After cooking, let the chicken rest for a few minutes. This step is key for juicy chicken. Now that your chicken is ready, let’s build the bowls. Start with a scoop of cooked quinoa or brown rice in each bowl. Next, slice the cooked chicken into strips. Place the chicken on top of the grain base. Now, add halved cherry tomatoes and diced cucumber. Sprinkle on some finely sliced red onion. Then, add fresh spinach or mixed greens. To finish, crumble feta cheese over each bowl. Don’t forget a generous dollop of tzatziki sauce. This sauce adds a cool and creamy touch. For a vibrant look, arrange the ingredients in colorful sections. Marinating chicken adds flavor and keeps it moist. Use a bowl to mix olive oil, minced garlic, oregano, thyme, lemon juice, salt, and pepper. Place the chicken in the marinade, making sure it is well-coated. Cover the bowl and refrigerate for at least 30 minutes. For even better taste, marinate for up to 2 hours. This allows the chicken to absorb the flavors deeply. Cook the marinated chicken over medium-high heat. This method ensures even cooking and keeps the chicken juicy. Grill or skillet-cook the chicken for 5-7 minutes on each side. Use a meat thermometer to check if it reaches 165°F (75°C). Once done, let the chicken rest for a few minutes. This resting time helps the juices redistribute throughout the meat for a tender bite. A vibrant bowl makes the meal more inviting. Start with a scoop of cooked quinoa or brown rice as the base. Arrange the chicken slices on one side. Place halved cherry tomatoes, diced cucumber, red onion slices, and fresh spinach in colorful sections. Sprinkle crumbled feta cheese on top for added flavor and texture. Finish with a generous dollop of tzatziki sauce. A sprig of fresh dill or parsley adds a beautiful touch. Pro Tips Marination Time: Allow the chicken to marinate for at least 2 hours for deeper flavors, or overnight if possible. Grilling Tips: Ensure your grill or skillet is preheated properly to get a nice sear on the chicken, which locks in juices. Fresh Ingredients: Use fresh herbs and vegetables for the best flavor and nutritional value in your gyro bowls. Serving Suggestions: Serve with warm pita bread on the side for a more authentic Greek experience. {{image_2}} You can easily swap chicken for other proteins. Shrimp is a great choice. Cook shrimp for just 2-3 minutes on each side. Tofu works well too. Press and cube it, then marinate like the chicken. Cook until golden brown. These swaps keep the dish fresh and fun. Quinoa and brown rice both taste great in gyro bowls. Quinoa is light and fluffy. It cooks quickly and adds protein. Brown rice is heartier and nutty. It takes longer to cook but is filling. Try both to see which you like best. Mixing them can also add texture. Tzatziki is classic, but you can try other sauces. A lemon tahini dressing adds creaminess with a tangy twist. You can also mix yogurt with herbs for a fresh taste. Drizzle balsamic glaze over your bowl for a sweet finish. Experiment with flavors to make each meal unique. You can store leftover Greek Chicken Gyro Bowls in an airtight container. Make sure to let the bowls cool down before sealing them. This helps keep the flavors fresh. Store them in the fridge for up to three days. If you want to keep them longer, consider freezing. To reheat your gyro bowls, use the microwave for quick results. Heat them for about 1-2 minutes. If you prefer, you can use a skillet. Warm them over low heat for better taste. Add a splash of water to keep the chicken moist. Don’t forget to add the tzatziki sauce after reheating for that fresh flavor. Freezing is a great way to prep ahead. You can freeze the chicken and quinoa or rice separately. Place them in freezer-safe bags. Label the bags with the date. They will last up to three months in the freezer. When ready to eat, thaw them overnight in the fridge. Then reheat as needed. Yes, you can easily make tzatziki sauce at home. It's simple and fresh. Just mix plain yogurt, grated cucumber, minced garlic, a splash of lemon juice, salt, and some dill. Stir until it’s smooth. You can adjust the garlic and lemon to suit your taste. This sauce adds a cool touch to your gyro bowls. Plus, it tastes better when it’s fresh. The marinade should sit for at least 30 minutes. This allows the chicken to soak in all those tasty flavors. If you have more time, let it marinate for up to 2 hours. The longer it sits, the more flavor it gains. Just remember to keep it in the fridge while it marinates. This keeps the chicken safe and fresh. You can serve many sides with Greek Chicken Gyro Bowls. Some great options include: - Pita bread for a traditional touch - A simple Greek salad with olives and feta - Roasted veggies for added color and taste - Hummus for an extra dip These sides can round out your meal and make it more filling. They also add more flavors and textures to enjoy. In this article, I covered how to create delicious Greek Chicken Gyro Bowls. We explored key ingredients, marinade tips, and cooking methods to make your chicken juicy. I also shared creative ways to present your dishes and variations to mix things up. Remember, storage matters too! Properly store leftovers for later enjoyment. With these tips, you'll impress your family and friends with tasty meals that are easy to prepare. Enjoy your cooking journey and savor every bite of these flavorful bowls.

Greek Chicken Gyro Bowls

A delicious and healthy bowl featuring marinated chicken, fresh vegetables, and quinoa or brown rice, topped with tzatziki sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Greek
Servings 4
Calories 450 kcal

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 juice of lemon
  • to taste salt and pepper
  • 1 cup cooked quinoa or brown rice
  • 1 cup cherry tomatoes, halved
  • 1 piece cucumber, diced
  • 0.5 piece red onion, finely sliced
  • 1 cup fresh spinach or mixed greens
  • 0.5 cup feta cheese, crumbled
  • 1 serving tzatziki sauce (store-bought or homemade)

Instructions
 

  • Start by marinating the chicken. In a bowl, combine olive oil, minced garlic, oregano, thyme, lemon juice, salt, and pepper. Mix well.
  • Add the chicken breasts to the marinade, ensuring they are evenly coated. Cover and refrigerate for at least 30 minutes (or up to 2 hours for enhanced flavor).
  • Preheat your grill or skillet over medium-high heat. Remove the chicken from the marinade and cook for 5-7 minutes on each side, or until fully cooked and internal temperature reaches 165°F (75°C).
  • While the chicken is cooking, prepare your bowl base. In serving bowls, place a generous scoop of cooked quinoa or brown rice.
  • Once the chicken is cooked, let it rest for a few minutes before slicing it into strips.
  • Top the quinoa or rice with the sliced chicken, halved cherry tomatoes, diced cucumber, red onion slices, and fresh spinach or mixed greens.
  • Finish off each bowl with a sprinkle of crumbled feta cheese and a generous dollop of tzatziki sauce.

Notes

Arrange the ingredients in colorful sections to create a vibrant look in each bowl. Drizzle extra tzatziki on top and garnish with a sprig of fresh dill or parsley for a pop of color.
Keyword bowl, chicken, gyro, healthy, Mediterranean