Sheet Pan Greek Chicken Gyro Bowls

$For these flavorful bowls, gather the following: - 1.5 lbs boneless, skinless chicken thighs - 1 cup cherry tomatoes, halved - 1 red onion, cut into wedges - 1 cucumber, diced - 1 cup cooked quinoa or brown rice - 1 cup crumbled feta cheese - 1/2 cup tzatziki sauce (store-bought or homemade) - Fresh parsley, chopped (for garnish) These ingredients create a fresh and tasty meal, perfect for any day. The chicken thighs are juicy and flavorful, making them a great choice. The right seasonings make a big difference. Here’s what you need: - 3 tablespoons olive oil - 3 cloves garlic, minced - 2 teaspoons dried oregano - 1 teaspoon ground cumin - 1 teaspoon paprika - Salt and pepper to taste The olive oil adds richness, while garlic gives a nice kick. Oregano, cumin, and paprika add depth and warmth to the dish. To elevate your gyro bowls, consider these optional toppings: - Extra tzatziki sauce - Sliced olives - Lemon wedges These toppings add extra flavor and a pop of color. They make your bowls even more appealing and delicious. You can customize your dish based on your taste and mood. First, set your oven to 425°F (220°C). This high heat helps create a nice crust on the chicken. Line a large baking sheet with parchment paper. This makes cleanup easy. In a big bowl, mix together the olive oil, minced garlic, oregano, cumin, paprika, salt, and pepper. This will be your marinade. Add the chicken thighs and make sure they get coated well. Marinate them for at least 15 minutes. If you have more time, let them sit in the fridge for up to 2 hours. The longer they marinate, the better the flavor. While the chicken marinates, prepare your veggies. Cut the cherry tomatoes in half and slice the red onion into wedges. Place these vegetables on one side of your baking sheet. This keeps everything organized and makes sure the chicken has enough space to cook. Next, add the marinated chicken thighs next to the veggies on the baking sheet. Bake in your preheated oven for 25-30 minutes. You want the chicken to cook through and look golden. During the last 10 minutes, add the diced cucumber to the pan. This warms them up without making them mushy. After baking, let the chicken rest before slicing it. Now, you’re ready to build your bowls! To marinate chicken thighs well, mix olive oil, minced garlic, oregano, cumin, paprika, salt, and pepper. This mix adds great flavor. Make sure to coat the chicken thighs evenly. Let them sit for at least 15 minutes. For even more taste, refrigerate them for up to 2 hours. This step makes your chicken juicy and tender. Bake the chicken thighs at 425°F (220°C) for 25-30 minutes. The chicken should reach an internal temperature of 165°F (74°C). Check the chicken for a golden color. This cooking time keeps the thighs moist and flavorful. If the chicken is cooked too long, it may dry out. Always use a meat thermometer for best results. For a beautiful dish, layer your bowls with colorful ingredients. Start with quinoa or brown rice. Add sliced chicken, then roasted vegetables, and diced cucumber. Crumble feta cheese on top for extra flavor. Drizzle tzatziki sauce over the dish. Garnish with chopped parsley and a lemon wedge. This adds a fresh touch and brightens up the plate. {{image_2}} You can switch proteins to fit your taste. Chicken thighs are juicy and tender, but beef or tofu work great too. If you choose beef, go for flank steak. It cooks quickly and adds deep flavor. For tofu, use firm or extra-firm. Press it first to remove excess water. Marinate it just like chicken for a tasty dish. Feel free to change up the veggies. Bell peppers add sweetness, while zucchini brings a mild taste. You can also try eggplant for a unique twist. Roasting gives all veggies a great char. Mix and match to find your favorite combo. Just remember to add softer veggies, like cucumbers, later in the cooking time. Quinoa and brown rice are both good choices for your bowls. Quinoa cooks faster and has a nutty flavor. It is also gluten-free and high in protein. Brown rice offers a chewy texture and earthy taste. Choose based on what you like or have on hand. Both grains will soak up the delicious flavors from the chicken and veggies. After you enjoy your Sheet Pan Greek Chicken Gyro Bowls, store leftovers right away. Place them in airtight containers. This keeps them fresh and safe. Try to eat them within three days. Make sure to separate the chicken, veggies, and grains for the best taste. If you want to save some for later, freezing is a great option. Let the dish cool completely before freezing. Portion the bowls into freezer-safe containers. You can freeze them for up to three months. When you’re ready to eat, just thaw them overnight in the fridge. To reheat, use the oven for the best taste. Preheat your oven to 350°F (175°C). Place your leftovers on a baking sheet. Heat for about 15-20 minutes until warm. You can also use the microwave. Just cover the bowl to keep moisture in. Heat in short bursts, stirring in between. Enjoy your delicious meal again! Yes, you can use bone-in chicken. Bone-in chicken adds flavor and moisture. However, it will take longer to cook. Make sure to check the internal temperature. The chicken should reach 165°F (74°C) to be safe. Adjust baking time to 35-40 minutes for bone-in cuts. If you don’t have tzatziki sauce, try using plain yogurt mixed with cucumber and garlic. You can also blend yogurt with fresh herbs like dill or mint for a twist. Another option is to use hummus for a creamy, flavorful touch. To make this recipe gluten-free, choose gluten-free grains like quinoa. Always check for gluten-free labels on products. Most of the ingredients, like chicken and vegetables, are naturally gluten-free. Just ensure your tzatziki sauce is gluten-free. You learned how to make tasty Sheet Pan Greek Chicken Gyro Bowls. We covered the main ingredients, seasonings, and fun topping ideas. I showed you how to marinate the chicken for the best flavor and bake it perfectly. You now have tips for switching proteins, customizing veggies, and selecting grains. Plus, I shared storage tips to keep leftovers fresh. With these steps, you can create a healthy meal that impresses. Enjoy making this dish and feel free to experiment with your favorite flavors!$

Sheet Pan Greek Chicken Gyro Bowls

Savor the flavors of the Mediterranean with these delicious Sheet Pan Greek Chicken Gyro Bowls! This simple recipe features marinated chicken thighs paired with vibrant vegetables, quinoa, and a creamy tzatziki sauce. Perfect for a quick weeknight dinner or meal prep, this dish is packed with flavor and nutrition. Click through to discover how to make this easy and healthy meal! #GreekChicken #HealthyRecipes #MealPrep #CookingTips

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Ingredients

1.5 lbs boneless, skinless chicken thighs

3 tablespoons olive oil

3 cloves garlic, minced

2 teaspoons dried oregano

1 teaspoon ground cumin

1 teaspoon paprika

Salt and pepper to taste

1 cup cherry tomatoes, halved

1 red onion, cut into wedges

1 cucumber, diced

1 cup cooked quinoa (or brown rice)

1 cup crumbled feta cheese

1/2 cup tzatziki sauce (store-bought or homemade)

Fresh parsley, chopped (for garnish)

Instructions

Preheat the Oven: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.

Marinate the Chicken: In a large bowl, mix olive oil, minced garlic, oregano, cumin, paprika, salt, and pepper. Add the chicken thighs, making sure they are well coated. Let them marinate for at least 15 minutes (or up to 2 hours in the fridge for more flavor).

Prepare the Vegetables: While the chicken marinates, prepare the cherry tomatoes and red onion. Place them on one side of the baking sheet.

Bake the Chicken: Arrange the marinated chicken thighs on the baking sheet next to the vegetables. Bake in the preheated oven for 25-30 minutes until the chicken is cooked through and has a nice golden color.

Last Minute Veggies: During the last 10 minutes of baking, add the diced cucumber to the pan. This will warm them up without making them mushy.

Assemble the Bowls: Once cooked, remove the baking sheet from the oven. Let the chicken rest for a few minutes before slicing it.

Serve: In bowls, layer quinoa (or brown rice), sliced chicken, roasted vegetables, cucumber, and crumbled feta. Drizzle with tzatziki sauce and sprinkle with chopped parsley.

Garnish: Add an extra dollop of tzatziki on top and a few olives if you like for an authentic touch.

Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings

- Presentation Tips: Serve in colorful bowls or plates to bring out the Mediterranean vibe. Add a lemon wedge on the side for extra flavor and a vibrant look.