Sheet-Pan Greek Chicken Gyro Bowls

$- 1.5 lbs chicken breast, sliced into strips - 2 tablespoons olive oil - 2 teaspoons dried oregano - 2 teaspoons garlic powder - 1 teaspoon paprika - Salt and pepper to taste - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 red onion, sliced - 1 cucumber, diced - 1 cup cherry tomatoes, halved The heart of this recipe starts with chicken breast. It’s tender and juicy, perfect for roasting. I use olive oil to help the spices stick and add flavor. Dried oregano brings a nice and earthy taste, while garlic powder and paprika give depth. Salt and pepper are key for enhancing all the flavors. The veggies add color and crunch. Red and yellow bell peppers provide sweetness. Red onion adds a slight bite, and the cucumber and cherry tomatoes give freshness. Each bite will be full of flavor. - 1/2 cup feta cheese, crumbled - 1/4 cup Kalamata olives, sliced - Fresh parsley, chopped (for garnish) Garnishes take the dish to the next level. Feta cheese adds creaminess and tang. Kalamata olives bring a briny taste that pairs well with the chicken. Fresh parsley adds a burst of color and a hint of herbiness, making your bowl look and taste fresh. - 1 cup cooked quinoa or brown rice - Tzatziki sauce (for serving) For a filling base, I use either quinoa or brown rice. Both are hearty and nutritious. Tzatziki sauce is a must! It’s cool and creamy, balancing the warm flavors of the roasted chicken and veggies. Drizzle it on top for a delicious finish. 1. Preheat your oven to 425°F (220°C). This high heat helps to crisp the chicken and veggies. 2. Line a large baking sheet with parchment paper. This keeps your food from sticking. 3. In a large bowl, mix 2 tablespoons of olive oil, 2 teaspoons of dried oregano, 2 teaspoons of garlic powder, 1 teaspoon of paprika, and salt and pepper to taste. This mix adds great flavor. 4. Add 1.5 lbs of sliced chicken breast to the bowl. Toss the chicken until all the pieces are well-coated with the marinade. 1. Spread the marinated chicken on one side of the baking sheet. Keep it in a single layer for even cooking. 2. On the other side, arrange the sliced red and yellow bell peppers, and red onion. Use a single layer here too. 3. Roast everything in the oven for 20-25 minutes. The chicken should be cooked through, and the veggies should feel tender. Flip both halfway through cooking for best results. 1. Start with a base of cooked quinoa or brown rice. This gives your bowl a hearty foundation. 2. Top with the roasted chicken strips and vegetables. Add diced cucumbers and halved cherry tomatoes for freshness. 3. Sprinkle crumbled feta cheese and sliced Kalamata olives on top. These add a salty kick and depth to your dish. 4. Finish with a garnish of fresh parsley and a drizzle of tzatziki sauce. This sauce adds creaminess and zesty flavor to your bowl. To ensure even cooking of chicken and vegetables, follow these steps: - Cut chicken and veggies into similar sizes. This helps everything cook at the same rate. - Spread the chicken and veggies in a single layer on the baking sheet. This promotes better heat circulation. - Flip the chicken and veggies halfway through cooking. This gives both sides a nice roast. For marinating the chicken effectively: - Use a large bowl for mixing. This helps the chicken absorb all the flavors. - Let the chicken marinate for at least 30 minutes. The longer you marinate, the more flavor it gains. - Try to use a mix of spices like oregano and garlic powder. These add a nice flavor boost. For pairing with additional sides: - Serve with a fresh Greek salad. This adds crunch and freshness to your meal. - Pita bread works well too. It’s great for dipping in tzatziki or wrapping around the chicken. Recommended beverage pairings include: - A crisp white wine like Sauvignon Blanc enhances the flavors of the dish. - For a non-alcoholic option, try sparkling water with lemon. It refreshes the palate and complements the meal. {{image_2}} You can change the protein in this dish. Try shrimp or pork instead of chicken. Both options bring a new taste. Shrimp cooks fast and adds a nice, sweet flavor. Pork gives a rich, hearty bite. You can also swap the veggies. Use zucchini or asparagus for variety. These vegetables roast well and add a fresh crunch. You can even mix in some artichoke hearts or eggplant for a unique twist. Different sauces can change the flavor profile of these bowls. Try tahini sauce for a nutty taste. A simple lemon vinaigrette adds brightness. Or, go bold with a spicy yogurt sauce to kick up the heat. For a homemade tzatziki, combine the following: - 1 cup plain Greek yogurt - 1/2 cucumber, grated - 2 cloves garlic, minced - 1 tablespoon olive oil - 1 tablespoon lemon juice - Salt to taste Mix all ingredients and chill for a refreshing sauce. This tzatziki will elevate your gyro bowls with its cool, creamy goodness. To store leftovers from your Sheet-Pan Greek Chicken Gyro Bowls, let them cool first. Place them in an airtight container. I suggest separating the chicken, veggies, and grains. This keeps everything fresh. You can store them in the fridge for up to four days. When you're ready to eat, just reheat the portions you want. If you want to save some for later, freezing is a great choice. Divide your meal into single portions. Use freezer-safe containers or bags. Remove as much air as possible to avoid freezer burn. These meals can last up to three months in the freezer. When you're ready to enjoy your frozen gyro bowls, thaw them overnight in the fridge. Reheat in the oven or microwave until hot. This way, you can enjoy the flavors anytime! Can I make this recipe ahead of time? Yes, you can prepare this dish ahead. Marinate the chicken and cut the veggies one day before. Store them in the fridge. When you're ready, just roast everything. The flavors will blend nicely! What sides pair well with Greek Chicken Gyro Bowls? Great sides include a simple Greek salad or roasted potatoes. You can also serve warm pita bread with hummus. These sides balance the flavors and add variety to your meal. How can I make this dish spicier? To spice things up, add red pepper flakes or cayenne pepper to the marinade. You can also serve with hot sauce or a spicy tzatziki. Adjust the spice level to fit your taste! Can I use boneless thighs instead of chicken breast? Absolutely! Boneless thighs work well in this recipe. They add more flavor and stay juicy. Just adjust the cooking time slightly, as thighs may take a bit longer to cook through. This blog post covered a healthy recipe for Greek Chicken Gyro Bowls. We explored key ingredients, garnishes, and serving suggestions. I shared step-by-step instructions for preparing, roasting, and assembling your bowls. Cooking tips helped you achieve the best results. Variations included ingredient swaps and alternative sauces. Lastly, we discussed storage methods for leftovers. Try making these bowls for a quick, tasty meal. The fresh flavors promise to impress everyone!$

Sheet-Pan Greek Chicken Gyro Bowls

Delight in these delicious Sheet-Pan Greek Chicken Gyro Bowls, an easy and healthy meal choice! With savory chicken, vibrant veggies, and a tangy tzatziki sauce, this recipe is packed with flavor and nutrition. Perfect for a quick weeknight dinner, it's all roasted together on one pan for minimal cleanup. Click through to discover how to create this vibrant dish and enjoy a taste of Greece at home!

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Ingredients

1.5 lbs chicken breast, sliced into strips

2 tablespoons olive oil

2 teaspoons dried oregano

2 teaspoons garlic powder

1 teaspoon paprika

Salt and pepper to taste

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 red onion, sliced

1 cucumber, diced

1 cup cherry tomatoes, halved

1 cup cooked quinoa or brown rice

1/2 cup feta cheese, crumbled

1/4 cup Kalamata olives, sliced

Fresh parsley, chopped (for garnish)

Tzatziki sauce (for serving)

Instructions

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

In a large bowl, combine the olive oil, dried oregano, garlic powder, paprika, salt, and pepper. Add the chicken strips and toss until well coated.

Spread the marinated chicken on one side of the prepared baking sheet.

On the other side of the baking sheet, arrange the sliced red and yellow bell peppers, and red onion in a single layer.

Roast everything in the oven for 20-25 minutes or until the chicken is cooked through and the vegetables are tender. Flip the chicken and vegetables halfway through for even cooking.

While the chicken and vegetables roast, prepare the other components by chopping the cucumber, halving the cherry tomatoes, and cooking quinoa or brown rice according to package instructions.

After removing the baking sheet from the oven, let it cool slightly.

To assemble the bowls, start with a base of quinoa or brown rice. Top with roasted chicken, veggies, cucumbers, cherry tomatoes, feta cheese, and olives.

Garnish with fresh parsley and drizzle with tzatziki sauce.

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