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For these Sheet-Pan Greek Chicken Gyro Bowls, you will need: - 1.5 lbs boneless, skinless chicken breast, sliced into strips - 1 red bell pepper, sliced into strips - 1 yellow bell pepper, sliced into strips - 1 medium red onion, sliced into wedges - 1 cucumber, diced into bite-sized pieces - 1 cup cherry tomatoes, halved - 1 cup cooked quinoa or brown rice - 1/2 cup feta cheese, crumbled - 1/4 cup Kalamata olives, pitted and sliced - Fresh parsley, chopped (for garnish) These fresh ingredients bring a nice crunch and balance to the dish. The marinade is key to flavor. You'll need: - 2 tablespoons extra virgin olive oil - 2 teaspoons dried oregano - 2 teaspoons garlic powder - 1 teaspoon smoked paprika - Salt and freshly ground black pepper, to taste This mix gives the chicken a tasty, Mediterranean flair. The olive oil keeps everything moist while the spices add depth. To make your bowls even better, consider these toppings: - Tzatziki sauce (for serving) Tzatziki brings a creamy, cool element that pairs well with the warm chicken and veggies. It's a must for a true gyro feel! Feel free to customize your bowls with any other toppings you love. Enjoy making and sharing this delicious meal! Start by preheating your oven to 425°F (220°C). Then, grab a large mixing bowl. In this bowl, whisk together 2 tablespoons of olive oil, 2 teaspoons of dried oregano, 2 teaspoons of garlic powder, and 1 teaspoon of smoked paprika. Add salt and pepper to taste. This mixture makes a tasty marinade. Slice 1.5 pounds of boneless, skinless chicken breast into strips. Toss the chicken strips in the marinade until they are well coated. Let the chicken sit for a few minutes so it absorbs the flavors. Next, line a large baking sheet with parchment paper. This makes cleanup easy. Spread the marinated chicken on one side of the sheet in a single layer. On the other side, place sliced red and yellow bell peppers and red onion. Make sure the veggies are in a single layer too. This helps them roast evenly. Bake for about 20-25 minutes. Check that the chicken is cooked through and the veggies are tender. Don’t forget to flip the chicken and stir the veggies halfway through roasting. When everything is done roasting, take the baking sheet out of the oven. Let it cool for a few minutes. Now, it’s time to build your gyro bowls! Start with a base of cooked quinoa or brown rice. On top of that, layer the roasted chicken and veggies. Add diced cucumbers and halved cherry tomatoes for extra crunch. Crumble some feta cheese and sprinkle sliced Kalamata olives on top. Finish with fresh parsley and a drizzle of tzatziki sauce. Your bowl is now ready to enjoy! Marinating chicken makes it tender and full of flavor. Use extra virgin olive oil, dried oregano, garlic powder, and smoked paprika. These give your chicken a great taste. - Combine the marinade in a bowl. - Add the chicken strips and coat them well. - Let it sit for at least 30 minutes. For best results, marinate overnight in the fridge. The longer it sits, the better it tastes. Just remember to keep it covered to stay fresh. Roasting vegetables brings out their natural sweetness. To get the best results, cut your veggies into uniform sizes. This helps them cook evenly. - Use red and yellow bell peppers along with red onion. - Toss them in some olive oil, salt, and pepper before roasting. - Spread them out on the baking sheet. Avoid crowding to ensure they roast rather than steam. Roast them alongside the chicken for about 20-25 minutes. Stir them halfway through to ensure even cooking. These bowls are fun and versatile. Start with a base of cooked quinoa or brown rice. This adds a nutty flavor and makes it filling. - Top your base with the roasted chicken and veggies. - Add fresh cucumber, cherry tomatoes, and crumbled feta cheese for a burst of flavor. - Don’t forget the Kalamata olives for a salty kick. - Finish with a drizzle of tzatziki sauce and a sprinkle of fresh parsley. This meal is great for lunch or dinner. Enjoy it warm or cold, and share it with family or friends! {{image_4}} You can easily make this dish vegetarian or vegan. Swap the chicken for chickpeas or tofu. Both provide protein and soak up flavor well. For a vegan twist, use a plant-based tzatziki made from coconut yogurt. Add more veggies like zucchini or spinach to keep it fresh and colorful. Quinoa and brown rice are great, but you can choose other grains. Try farro for a nutty flavor or barley for a chewy texture. You can also use cauliflower rice for a low-carb option. Each grain brings its own taste and texture, making your bowl unique. If you want to change the protein, go for shrimp or salmon. Both cook quickly and add a seafood flair. If you’re feeling adventurous, try lamb or beef for a rich, hearty dish. The spices in the marinade work well with any protein choice, keeping your meal flavorful. To keep your Sheet-Pan Greek Chicken Gyro Bowls fresh, store leftovers in an airtight container. This helps maintain flavor and moisture. Place the bowls in the fridge within two hours of cooking. They will stay good for up to three days. If you have extra tzatziki sauce, store it separately to prevent sogginess. When you’re ready to enjoy leftovers, reheating is easy. Preheat your oven to 350°F (175°C). Place the bowls in an oven-safe dish and cover with foil. Heat for about 15-20 minutes. This method keeps the chicken juicy and the veggies tender. You can also use a microwave. Heat for 1-2 minutes or until hot, stirring halfway through. Freezing is a great option if you want to save some for later. Pack the chicken and veggies in freezer-safe bags or containers. Make sure to remove as much air as possible. You can freeze the bowls for up to three months. To reheat, thaw in the fridge overnight, then follow the reheating instructions above. Enjoy your tasty meal anytime! Yes, you can use chicken thighs. Thighs stay juicy and tender. They have more flavor than breasts. Just cut them into strips like the breasts. You may need to adjust the cooking time. Thighs might take a bit longer to cook through. Always make sure the chicken is fully cooked. You can use many grains if you don’t have quinoa or brown rice. Try couscous, farro, or even barley. For a low-carb option, use riced cauliflower or zucchini noodles. These options add great texture and flavor. Each grain or veggie brings a unique twist to your bowl. The marinaded chicken lasts about 2 days in the fridge. Keep it in an airtight container. This helps maintain flavor and freshness. If you need to store it longer, freeze it. Frozen chicken can last for several months. Just make sure to thaw it in the fridge before cooking. This post covered how to make delicious gyro bowls, from key ingredients to serving. We explored main ingredients, marinade tips, and tasty toppings. I shared step-by-step instructions for marinating chicken, roasting veggies, and assembling bowls. We also discussed variations and storage methods for leftovers. With these easy steps and tips, you can create a healthy meal your family will love. Enjoy your cooking adventure!

Sheet-Pan Greek Chicken Gyro Bowls

Elevate your dinner routine with these delicious Sheet-Pan Greek Chicken Gyro Bowls! This easy recipe combines tender chicken with colorful roasted veggies, fresh toppings, and a creamy tzatziki sauce for a mouthwatering meal. Perfect for busy weeknights, these bowls are healthy, vibrant, and packed with flavor. Click through to discover the full recipe and start creating your own flavorful Greek feast today!
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Ingredients
  

1.5 lbs boneless, skinless chicken breast, sliced into strips

2 tablespoons extra virgin olive oil

2 teaspoons dried oregano

2 teaspoons garlic powder

1 teaspoon smoked paprika

Salt and freshly ground black pepper, to taste

1 red bell pepper, sliced into strips

1 yellow bell pepper, sliced into strips

1 medium red onion, sliced into wedges

1 cucumber, diced into bite-sized pieces

1 cup cherry tomatoes, halved

1 cup cooked quinoa or brown rice

1/2 cup feta cheese, crumbled

1/4 cup Kalamata olives, pitted and sliced

Fresh parsley, chopped (for garnish)

Tzatziki sauce (for serving)

Instructions
 

Begin by preheating your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.

    In a mixing bowl, whisk together the olive oil, dried oregano, garlic powder, smoked paprika, salt, and pepper until well combined. Add the chicken strips and toss them in the marinade until they are evenly coated.

      On one side of the prepared baking sheet, spread the marinated chicken strips in a single layer, ensuring they don’t overlap.

        On the opposite side of the baking sheet, arrange the sliced red bell pepper, yellow bell pepper, and red onion in a uniform layer.

          Place the baking sheet in the preheated oven and roast for 20-25 minutes, or until the chicken is no longer pink in the center and the vegetables are tender. Halfway through roasting, flip the chicken and stir the vegetables for even cooking.

            While the chicken and vegetables are roasting, prepare the remaining ingredients. Dice the cucumber, halve the cherry tomatoes, and cook the quinoa or brown rice according to the package instructions.

              Once the chicken and vegetables are done, carefully remove the baking sheet from the oven and allow it to cool for a few minutes.

                To assemble each bowl, start with a generous base of cooked quinoa or brown rice. Layer on top the roasted chicken strips, colorful vegetables, diced cucumbers, halved cherry tomatoes, crumbled feta cheese, and sliced Kalamata olives.

                  Finish with a sprinkle of fresh chopped parsley for freshness and drizzle the bowls with creamy tzatziki sauce.

                    - Prep Time: 15 mins | Total Time: 40 mins | Servings: 4