Greek Chicken Gyro Bowls Sheet Pan

$- 4 boneless, skinless chicken thighs - 3 tablespoons olive oil - 3 tablespoons Greek yogurt - 2 cloves garlic, minced - 1 large cucumber, diced - 1 cup cherry tomatoes, halved - 1 small red onion, thinly sliced - 1/2 cup feta cheese, crumbled - 1/2 cup kalamata olives, pitted and halved - 1 cup cooked quinoa - Fresh parsley, chopped (for garnish) - Lemon wedges (for serving) - Additional spices: 2 teaspoons dried oregano, 1 teaspoon smoked paprika, salt and pepper to taste I love how simple it is to gather these ingredients. You need a few key items for the chicken and marinade. The chicken thighs are juicy and perfect for this dish. Mixing olive oil, Greek yogurt, and garlic creates a great flavor base. Add oregano and smoked paprika for extra taste. Next, we have our colorful veggies and toppings. The diced cucumber and cherry tomatoes add freshness. The red onion brings a nice crunch. Feta cheese and kalamata olives finish it off with rich flavors. For the grains, I always use cooked quinoa. It adds a nice texture and is healthy. Fresh parsley makes a great garnish. Lemon wedges are a must for that zesty touch. With these ingredients, you can create a delicious meal. This Greek Chicken Gyro Bowl is not only tasty but also fun to make. Each layer brings its own flavor, and you will love how it looks on your plate! In a bowl, whisk together: - 3 tablespoons olive oil - 3 tablespoons Greek yogurt - 2 cloves garlic, minced - 2 teaspoons dried oregano - 1 teaspoon smoked paprika - Salt and pepper to taste Mix until smooth. The marinade adds flavor and keeps the chicken juicy. Next, coat the chicken thighs thoroughly in the marinade. Make sure every piece is well-covered for the best taste. Let the chicken marinate for at least 15 minutes. If you have time, a longer marination up to 2 hours in the refrigerator works wonders. This step allows the flavors to soak into the chicken, making it more delicious. First, preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper to prevent sticking. Arrange the marinated chicken on the pan. Place the diced cucumber, halved cherry tomatoes, and sliced red onion around the chicken. Drizzle any extra marinade over the veggies for added taste. Bake for 25-30 minutes. The chicken should reach an internal temperature of 165°F (75°C), and the vegetables will become tender. After baking, let the chicken rest for a few minutes. This keeps it juicy. Once rested, slice the chicken into strips. To assemble your bowls, layer cooked quinoa at the bottom. Then add the sliced chicken, roasted veggies, crumbled feta cheese, and kalamata olives. To get great chicken, cook it until it reaches an internal temperature of 165°F (75°C). This ensures it is safe to eat and juicy. After cooking, let the chicken rest for a few minutes before slicing. This helps keep all the juices inside, making your chicken even tastier. For a deeper flavor, marinate the chicken for longer. If you can, let it soak for up to two hours. This allows the spices to really soak in. Also, drizzle some extra olive oil before serving. It adds richness that makes each bite even better. When serving, use colorful bowls to make the meal pop. Keep each ingredient distinct to show off the beautiful colors. Add lemon wedges on the side. They not only brighten the dish but also give a fresh taste that pairs well with the chicken and veggies. {{image_2}} You can switch out chicken thighs for other proteins. Turkey works well and stays juicy. Pork also adds a nice flavor if you prefer it. For a plant-based option, try chickpeas or tofu. They soak up flavors and add a healthy twist. You don’t have to stick to just cucumbers and tomatoes. Add bell peppers for sweetness and color. Zucchini adds a nice crunch. Asparagus also brings a fresh taste and looks great on the plate. These changes keep the meal lively. If quinoa isn’t your favorite, switch it up. Rice makes a hearty base for your bowl. Couscous cooks fast and has a soft texture. You can also use farro for a nutty flavor. Each grain adds a unique touch to your dish. Store leftover cooked chicken and vegetables in an airtight container for up to 3 days. This keeps them fresh and tasty. Make sure to let everything cool before sealing it up. When you're ready to eat, just grab a bowl! Freeze marinated chicken before cooking for easy meal prep. It can be stored for up to 3 months. This is a great tip for busy days. Just take it out the night before and let it thaw in the fridge. Reheat in the oven for best texture. This helps keep the chicken juicy and the veggies tender. If you're in a hurry, you can use the microwave for quick reheating. Just remember to cover the dish to keep moisture in! Yes, but adjust cooking time as chicken breasts may cook faster. Chicken thighs are juicy and flavorful, but breasts work too. If using breasts, check for doneness at around 20 minutes. This ensures they stay tender and moist. You can substitute with sour cream or regular yogurt, keeping in mind slight flavor variations. Sour cream adds a creamy touch while regular yogurt provides a milder taste. Both options still keep your dish tasty! Ensure all ingredients are gluten-free, particularly marinades or pre-packaged items. Check labels on your yogurt, olives, and any spices. Using gluten-free grains like quinoa helps keep your meal safe and delicious. This recipe combines tender chicken, fresh veggies, and hearty grains into a tasty bowl. You learned how to marinate chicken, roast it with vegetables, and garnish for a beautiful presentation. Remember, you can mix and match proteins and grains for variety. Store leftovers for easy meals later. Enjoy creating your own healthy bowls that fit your taste! It’s simple to make and full of flavor. Happy cooking!$

Greek Chicken Gyro Bowls Sheet Pan

Create a delicious and healthy meal with these Greek Chicken Gyro Bowls made on a sheet pan! Bursting with flavor and packed with fresh ingredients like marinated chicken thighs, crisp veggies, and creamy feta, this easy recipe is perfect for any night of the week. Enjoy a vibrant bowl of goodness topped with olives and parsley. Click through to explore the full recipe and bring a taste of Greece to your table today!

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Ingredients

4 boneless, skinless chicken thighs

3 tablespoons olive oil

3 tablespoons Greek yogurt

2 cloves garlic, minced

2 teaspoons dried oregano

1 teaspoon smoked paprika

Salt and pepper to taste

1 large cucumber, diced

1 cup cherry tomatoes, halved

1 small red onion, thinly sliced

1 cup cooked quinoa

1/2 cup feta cheese, crumbled

1/2 cup kalamata olives, pitted and halved

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions

Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.

In a mixing bowl, whisk together olive oil, Greek yogurt, minced garlic, oregano, smoked paprika, salt, and pepper until well combined.

Add the chicken thighs to the bowl and coat them thoroughly with the marinade. Let them marinate for at least 15 minutes (or up to 2 hours in the refrigerator).

Place the marinated chicken on the prepared sheet pan and arrange the diced cucumber, halved cherry tomatoes, and sliced red onion around the chicken.

Drizzle any remaining marinade over the vegetables for extra flavor.

Bake in the oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C), and the vegetables are tender.

Remove the sheet pan from the oven and allow the chicken to rest for a few minutes before slicing it into strips.

To assemble the bowls, layer cooked quinoa at the bottom, followed by the sliced chicken, roasted vegetables, crumbled feta cheese, and kalamata olives.

Garnish with fresh parsley and serve with lemon wedges on the side for drizzling.

Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4

- Presentation Tips: Serve in vibrant, colorful bowls, ensuring each component is visibly distinct on top of the quinoa. Add a lemon wedge for an extra pop of color and freshness.