Go Back
To make your leftover chicken gyro bowls, gather these items: - 2 cups leftover cooked chicken, shredded - 1 cup cooked quinoa or brown rice - 1 cup cucumber, diced - 1 cup cherry tomatoes, halved - ½ red onion, thinly sliced - ½ cup feta cheese, crumbled - ¼ cup Kalamata olives, pitted and halved - 1 cup Greek yogurt - 2 tablespoons tahini - 2 tablespoons lemon juice - 1 tablespoon olive oil - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh parsley or dill, for garnish Each ingredient brings something special. The shredded chicken adds protein and flavor. I like using chicken that is seasoned with lemon, garlic, and herbs. It really boosts the dish! Quinoa or brown rice serves as a hearty base. They both provide fiber and help fill you up. Fresh cucumbers and cherry tomatoes give a crisp texture and bright taste. Feta cheese adds a creamy, salty touch, while Kalamata olives bring depth. The Greek yogurt combined with tahini serves as a creamy dressing. It ties all the flavors together. Lemon juice brightens the bowl, making every bite fresh. Dried oregano adds a hint of earthiness. If you don’t have an ingredient, here are some swaps: - Chicken: Use turkey or any leftover meat. - Quinoa or Rice: Try couscous or farro for a different grain. - Cucumber: Bell peppers or zucchini work well. - Tomatoes: Use diced bell peppers for sweetness. - Feta Cheese: Try goat cheese or skip it for a dairy-free option. - Greek Yogurt: Use sour cream or a dairy-free yogurt. - Tahini: Sunflower seed butter can replace tahini if needed. These swaps keep the dish tasty while using what you have on hand. Enjoy making your gyro bowls! {{ingredient_image_1}} To make the dressing, start with a medium bowl. Add one cup of Greek yogurt. Then, mix in two tablespoons of tahini and two tablespoons of lemon juice. Pour in one tablespoon of olive oil. Add salt, pepper, and one teaspoon of dried oregano to taste. Stir everything until it is smooth and well combined. Set this aside; it will add a rich flavor to your gyro bowl. Grab a large serving bowl. First, layer one cup of cooked quinoa or brown rice at the bottom. This base gives your bowl a hearty feel. Next, take two cups of shredded leftover chicken and place it on top of the grains. I love using chicken seasoned with lemon, garlic, and herbs for more taste. After that, add one cup of diced cucumber, one cup of halved cherry tomatoes, and half a red onion, thinly sliced, around the chicken. Now it’s time to add some cheese. Sprinkle half a cup of crumbled feta cheese and a quarter cup of halved Kalamata olives over the whole bowl. These ingredients add a salty and creamy touch. Finally, drizzle your tahini yogurt dressing generously on top. Layering is key to a great gyro bowl. Start with grains, as they soak up flavors and keep other items in place. Place the chicken next, as it’s the main star. Then, add your fresh veggies. This keeps them crunchy and vibrant. Distribute toppings like feta and olives evenly for balanced bites. Lastly, drizzle the dressing right before serving to keep everything fresh. If you want, let the bowl sit for 30 minutes in the fridge. This helps the flavors blend together nicely. Enjoy every bite of your delicious creation! To boost flavor, use fresh herbs like parsley or dill. They add a bright taste. You can also try adding lemon zest for a fresh kick. If you prefer heat, a pinch of red pepper flakes can spice things up. Mixing your dressing well helps blend all flavors. This makes every bite burst with taste. Shredding the chicken gives it a nice texture. You can heat it in a pan for a warm option. Just add a bit of olive oil and a splash of lemon juice. This method keeps the chicken juicy and enhances its flavor. You can also serve the chicken cold if that's your preference. Both ways work well. Meal prep saves time and makes cooking easier. Prepare the dressing ahead of time and store it in the fridge. You can also chop veggies early in the week. Store them in sealed bags or containers. Cook extra quinoa or rice, so it's ready to use. This way, you can assemble your gyro bowls in just minutes. Pro Tips Use Fresh Ingredients: Fresh vegetables and herbs will elevate the flavors of your gyro bowl. Consider using organic produce for the best taste. Customize Your Grains: Feel free to switch out quinoa or brown rice for other grains like farro or bulgur, depending on your preference or dietary needs. Make It Ahead: Prepare the tahini yogurt dressing and chop the vegetables ahead of time for a quick assembly when you're ready to eat. Flavor Boost: For an extra kick, add a pinch of cayenne or red pepper flakes to the dressing, or sprinkle some on top before serving. {{image_2}} You can make a tasty gyro bowl without meat. Swap the chicken for roasted chickpeas. They add protein and a nice crunch. You can also use grilled vegetables, like zucchini or bell peppers. They bring great flavor and color to your bowl. For a creamy texture, add avocado slices. This makes the dish rich and satisfying. Don't hesitate to customize your gyro bowl. You can add sliced radishes for a crunchy bite. Pickled onions add a zingy taste that wakes up the flavors. If you love heat, sprinkle some red pepper flakes on top. Fresh herbs like mint or cilantro can also brighten the dish. Get creative and make it your own! While quinoa and brown rice are great, you have other options. Try using farro or barley for a nutty flavor. Couscous is another quick choice; it cooks fast and tastes good. For a gluten-free option, use cauliflower rice. This keeps your meal light and fresh. Each grain gives a different texture, so pick what you enjoy most! To keep your leftover chicken gyro bowls fresh, store them in airtight containers. Divide the bowls into portions. This way, you can grab a serving easily. If you plan to eat them soon, they can stay in the fridge for up to three days. For longer storage, consider freezing the chicken and grains separately. This will help keep their texture and flavor. When you are ready to enjoy your gyro bowl, heat the chicken in the microwave. Place it on a microwave-safe plate and cover it with a damp paper towel. Heat for about one to two minutes. Stir halfway through to ensure even heating. If you stored the grains separately, warm them in the same way. After reheating, add fresh toppings like cucumber and tomatoes for a crunchy bite. To keep your ingredients fresh, store them properly. Keep diced cucumber and halved tomatoes in separate containers. This helps them stay crisp. Use the dressing right before serving to avoid soggy grains. If you have leftover feta or olives, store them in their brine or a little olive oil. These steps will keep your gyro bowl vibrant and tasty for your next meal. Yes, you can use any type of leftover chicken. Shredded, grilled, or rotisserie chicken works well. Just make sure the chicken is cooked and seasoned. The flavors of your leftover chicken add more taste to the bowl. You can store the gyro bowls in the fridge for up to three days. Place the bowls in an airtight container. This keeps the ingredients fresh. If you want to maintain the best taste, eat them within two days. If you don’t have Greek yogurt, you can use sour cream or a dairy-free yogurt. Both options give a creamy texture. You can also mix plain yogurt with a bit of lemon juice for a similar taste. This blog post covered how to make delicious chicken gyro bowls. We discussed the key ingredients, easy steps, and tips for flavor. You can even try fun variations and learn how to store your leftovers. Remember, you can swap ingredients easily to match your taste. These bowls are quick, tasty, and perfect for any meal. Try these tips, and make your meal prep a breeze! Enjoy every bite and create your own tasty version.

Leftover Chicken Gyro Bowls

A delicious and easy way to use leftover chicken in a Mediterranean-inspired bowl.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 cups leftover cooked chicken, shredded
  • 1 cup cooked quinoa or brown rice
  • 1 cup cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 0.5 medium red onion, thinly sliced
  • 0.5 cup feta cheese, crumbled
  • 0.25 cup Kalamata olives, pitted and halved
  • 1 cup Greek yogurt
  • 2 tablespoons tahini
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • to taste salt and pepper
  • to garnish fresh parsley or dill

Instructions
 

  • In a bowl, mix the Greek yogurt, tahini, lemon juice, and olive oil. Season with salt, pepper, and oregano to taste. Stir until smooth; set aside as a dressing.
  • In a large serving bowl, layer the cooked quinoa or brown rice at the bottom.
  • Arrange the shredded leftover chicken on top of the grains.
  • Add the diced cucumber, halved cherry tomatoes, and sliced red onion around the chicken.
  • Sprinkle crumbled feta cheese and Kalamata olives over the entire bowl.
  • Drizzle the prepared tahini yogurt dressing generously over the top.
  • Garnish with freshly chopped parsley or dill for an additional flavor boost.
  • Serve immediately or refrigerate for 30 minutes for the flavors to meld together.

Notes

Serve immediately or refrigerate for 30 minutes for the flavors to meld together.
Keyword bowl, chicken, gyro, healthy, quinoa