Greek Chicken Gyro Bowls Flavorful and Healthy Meal

Ingredients

• 1 lb boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 2 teaspoons dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• to taste Salt and pepper
• 2 cups cooked quinoa or brown rice
• 1 cup cherry tomatoes, halved
• 1 whole cucumber, diced
• 1 whole red onion, thinly sliced
• 0.5 cup Kalamata olives, pitted and halved
• 1 cup Tzatziki sauce (store-bought or homemade)
• to taste Fresh parsley, chopped (for garnish)

Instructions

1. In a bowl, combine olive oil, dried oregano, garlic powder, onion powder, paprika, salt, and pepper. Mix well to create a marinade.
2. Add the chicken thighs to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
3. Preheat a grill or grill pan over medium-high heat. Once hot, add the marinated chicken thighs and cook for 5-7 minutes on each side, or until the chicken is cooked through and has nice grill marks.
4. Remove the chicken from the grill and let it rest for a few minutes before slicing it into strips.
5. In serving bowls, divide the quinoa or brown rice as a base.
6. Top with sliced chicken, cherry tomatoes, cucumber, red onion, and Kalamata olives.
7. Drizzle with Tzatziki sauce over the top.
8. Garnish with fresh parsley for a pop of color and flavor.