Greek Chicken Gyro Bowls
These bowls combine tender, juicy grilled chicken marinated in classic Greek spices with wholesome quinoa, crisp veggies, and creamy feta cheese.
Equipment
- Mixing Bowls
- Measuring Spoons and Cups
- Grill Pan or Skillet
- Tongs
- Sharp Knife and Cutting Board
- Cooking Thermometer
- Serving Bowls
- Spoon or Fork
Ingredients
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons Greek yogurt
- 1 tablespoon lemon juice
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup cooked quinoa or brown rice
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
- Fresh parsley, for garnish
- Pita bread, cut into wedges (optional, for serving)
Instructions
How to Marinate and Cook the Chicken
- In a bowl, I combine 2 tablespoons of olive oil, 2 tablespoons of creamy Greek yogurt, 1 tablespoon of fresh lemon juice, 2 teaspoons dried oregano, 1 teaspoon garlic powder, plus salt and pepper to taste. I toss in the chicken breasts and make sure each piece is thoroughly coated in the marinade. Then, I cover the bowl and refrigerate it for at least 30 minutes — this step lets the chicken soak up all those zesty flavors.
- Once marinated, I preheat my grill or a skillet over medium-high heat. I remove the chicken from the marinade, letting any excess drip off to avoid flare-ups on the grill. Cooking the chicken takes about 5 to 7 minutes on each side, until it’s golden brown and cooked through with an internal temperature of 165°F (75°C). After cooking, I let the chicken rest for 5 minutes before slicing it thinly — this keeps it juicy and tender.This simple marinade and cooking method infuses the chicken with that unmistakable Greek flavor that ties the whole bowl together.