Sheet-Pan Greek Chicken Gyro Bowls

$- 1 lb boneless, skinless chicken thighs - 1 red bell pepper, sliced - 1 zucchini, sliced - 1 red onion, cut into wedges - 2 cups cooked quinoa or brown rice The main ingredients in this dish bring a lot of flavor. Chicken thighs are juicy and tender. They soak up all the marinade, making every bite tasty. The veggies add color and crunch. Zucchini and red bell pepper roast well, adding sweetness. Quinoa or brown rice gives a hearty base. You can use either grain for a filling meal. - 2 tablespoons olive oil - 2 tablespoons red wine vinegar (or apple cider vinegar) - 2 teaspoons dried oregano - 1 teaspoon garlic powder - Salt and pepper to taste The marinade is key to great flavor. Olive oil keeps the chicken moist. Red wine vinegar adds a tangy taste. Oregano gives a nice herbal note. Garlic powder adds depth. Salt and pepper enhance all these flavors. Letting the chicken marinate brings out the best in each ingredient. - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 cup Greek tzatziki sauce (store-bought or homemade) - Fresh parsley, for garnish Toppings elevate the meal. Cherry tomatoes add freshness and a burst of flavor. Cucumber gives a cool crunch. Tzatziki sauce is creamy and tangy, perfect for drizzling. Fresh parsley adds a pop of green and a bright finish. These toppings make each bowl look and taste amazing. Start by marinating the chicken thighs. In a large bowl, mix olive oil, red wine vinegar, oregano, garlic powder, salt, and pepper. Add the chicken and toss well. Let it marinate for at least 15 minutes. For more flavor, marinate it up to 2 hours. Next, prepare the vegetables. Slice the red bell pepper and zucchini. Cut the red onion into wedges. Set them aside while the chicken soaks up the flavors. Now, preheat your oven to 400°F (200°C). This temperature helps the chicken cook evenly and keeps the veggies crisp. On a large sheet pan, spread the marinated chicken thighs. Arrange the sliced red bell pepper, zucchini, and red onion around the chicken. Make sure everything has some space. Roast the pan in the preheated oven for 25 to 30 minutes. The chicken should reach an internal temperature of 165°F (74°C). The veggies should be tender and slightly charred. While the chicken and veggies cook, prepare the quinoa or brown rice. Follow the package instructions for cooking. Once everything is ready, remove the sheet pan from the oven. Let it cool for a few minutes, then slice the chicken into strips. Now, it’s time to assemble your bowls! Place a scoop of quinoa or rice at the bottom. Top it with the roasted chicken, veggies, cherry tomatoes, and diced cucumber. Drizzle with tzatziki sauce and garnish with fresh parsley for a bright finish. Enjoy your colorful and tasty meal! - Marinate the chicken for at least 15 minutes. For best flavor, go up to 2 hours. - Add a squeeze of lemon juice for a fresh taste. You can also mix in some fresh herbs. - Spread the vegetables out on the pan. This helps them roast evenly. - Use a meat thermometer to check if the chicken reaches 165°F (74°C). This ensures it is safe to eat. - Serve the bowls in clear dishes. This lets the colorful layers show. - Top with fresh parsley for a pop of green and extra flavor. {{image_2}} What can I use instead of chicken thighs? You can swap chicken thighs for chicken breasts. Use the same marinade. For a different flavor, try turkey thighs or drumsticks. What vegetarian options exist? Chickpeas are a great protein choice. You can also use extra-firm tofu or tempeh. Marinate these options the same way for great taste. What are some different vegetable combinations? You can mix and match veggies. Try bell peppers of any color, asparagus, or broccoli. Carrots and eggplant also add great flavor. What seasonal vegetable suggestions do you have? In spring, use fresh peas or asparagus. In summer, go for zucchini and cherry tomatoes. In fall, try squash or Brussels sprouts. How can I make homemade tzatziki? To make it, mix 1 cup of Greek yogurt, 1 grated cucumber, 1 clove minced garlic, and a squeeze of lemon. Add salt and pepper to taste. What store-bought tzatziki do you recommend? Look for brands with clean ingredients. Many supermarkets have their own fresh versions. Check your local deli or Greek grocery store for good choices. To store leftovers, let the meal cool completely. Then, place the food in airtight containers. This keeps the chicken and veggies fresh. I recommend using glass containers for easy heating and safe storage. Make sure to consume leftovers within three to four days for the best taste. The best methods to reheat this dish are in the oven or microwave. For the oven, preheat it to 350°F (175°C). Place the food in a safe dish, cover it with foil, and heat for about 15 minutes. In the microwave, use a microwave-safe bowl and heat in short bursts. Stir in between to ensure even warming. To maintain flavor and texture, add a splash of water before reheating. This keeps the chicken moist. You can freeze individual components for later use. First, cool the chicken and veggies, then pack them in freezer bags. Make sure to remove as much air as possible before sealing. You can freeze quinoa or rice too. To thaw, place the items in the fridge overnight. For reheating frozen meals, use the oven or microwave as mentioned above. Ensure everything is heated through before serving. Yes, you can use chicken breast. Chicken breast is leaner than thighs. This means it cooks faster and may dry out. To avoid this, marinate for longer. You can also check for doneness earlier. Aim for 165°F (74°C) internal temperature. Adjust cooking time to about 20-25 minutes. To make this dish gluten-free, swap regular quinoa or rice for certified gluten-free grains. Use gluten-free tzatziki sauce, too. Most store-bought versions are safe. Always check labels for hidden gluten. You can also use fresh herbs for taste. Fresh dill or mint adds a nice twist. Absolutely! This recipe is great for meal prep. Cook the chicken and veggies ahead of time. Store them in airtight containers. Keep quinoa or rice separate to prevent sogginess. Reheat before serving for the best taste. Portion into bowls for easy grab-and-go meals. This blog post covered a tasty chicken and quinoa bowl. We discussed key ingredients like chicken thighs, colorful veggies, and a flavorful marinade. You learned how to prep, cook, and assemble your dish. We also shared tips for marinating, cooking, and presenting beautifully. You can easily swap ingredients to fit your taste or diet. Lastly, we covered how to store and reheat leftovers. Enjoy creating your own delicious meal!$

Sheet-Pan Greek Chicken Gyro Bowls

Savor the flavors of the Mediterranean with these easy Sheet-Pan Greek Chicken Gyro Bowls! Packed with tender chicken, vibrant veggies, and creamy tzatziki, this healthy recipe is perfect for busy weeknights. In just 50 minutes, you can have a delicious and colorful meal ready for your family. Click through to explore the full recipe and bring a taste of Greece to your dinner table tonight!

Print Recipe Pin Recipe

Ingredients

1 lb boneless, skinless chicken thighs

2 tablespoons olive oil

2 tablespoons red wine vinegar (or apple cider vinegar)

2 teaspoons dried oregano

1 teaspoon garlic powder

Salt and pepper to taste

1 red bell pepper, sliced

1 zucchini, sliced

1 red onion, cut into wedges

2 cups cooked quinoa or brown rice

1 cup cherry tomatoes, halved

1 cucumber, diced

1 cup Greek tzatziki sauce (store-bought or homemade)

Fresh parsley, for garnish

Instructions

Preheat your oven to 400°F (200°C).

In a large bowl, combine olive oil, red wine vinegar, oregano, garlic powder, salt, and pepper. Add the chicken thighs and toss to coat. Marinate for at least 15 minutes (or up to 2 hours for more flavor).

On a large sheet pan, spread out the marinated chicken thighs. Arrange the sliced red bell pepper, zucchini, and red onion around the chicken.

Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly charred.

While the chicken and vegetables roast, prepare the quinoa or brown rice according to package instructions.

Once everything is cooked, remove the sheet pan from the oven and let it cool for a few minutes. Slice the chicken into strips.

Assemble the bowls by placing a scoop of quinoa or rice at the bottom, then topping it with the roasted chicken, veggies, cherry tomatoes, and diced cucumber.

Drizzle with tzatziki sauce and garnish with fresh parsley.

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