Ingredients

1/4 cup water
1/4 cup cider vinegar
2 teaspoons sugar
1/2 cup very thinly sliced red onion
1/2 cup Greek yogurt
1 1/2 tablespoons tahini
1 tablespoon fresh lemon juice
2 tablespoons water
2 cups cooked quinoa
2 teaspoons olive oil , divided
1 cup baby kale , chopped ( can sub baby spinach )
3/4 cup chopped fresh flat-leaf parsley , divided
1 teaspoon onion powder
1 teaspoon garlic powder
3/4 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 boneless skinless chicken breasts , cutlets
0.5 whole wheat pita bread , cut into 6 wedges , then separated
cooking spray
1 cup grape tomatoes , halved
1 cup thinly sliced English cucumber
1/2 cup canned chick-peas , rinsed and drained
12 kalamata olives , thinly sliced
1 1/2 ounces feta cheese , crumbled
If you're a fan of Greek flavors, this dish is sure to become a new favorite. It combines the bright, fresh tastes of tomatoes and cucumber with the savory flavors of chicken and quinoa. The marinade for the onions provides a tangy, slightly sweet flavor that pairs perfectly with the creamy yogurt-tahini sauce. This recipe is perfect for meal prep, as it is a complete meal in a bowl that can be easily packed up for lunch or dinner. Overall, the Chicken Gyro Bowl is a beautifully balanced and delicious recipe that is sure to satisfy your taste buds and your nutritional needs.

Instructions

1.In a small bowl, whisk together the water, cider vinegar and sugar. Add the onion slices to the liquid, and set aside.
2.In another small bowl, whisk together the Greek yogurt, tahini, lemon juice, and 2 tablespoons of water. Set aside.
3.In a large skillet, heat 1 teaspoon of the olive oil over medium-high heat. Add the kale and sauté for 2-3 minutes, just until wilted.
4.In a separate bowl, combine 1/2 cup parsley, onion powder, garlic powder, dried oregano, ground cumin, kosher salt, and black pepper.
5.Use a meat mallet to pound the chicken breasts to 1/2 inch thickness. Rub the chicken with the parsley mixture.
6.Heat the remaining 1 teaspoon of olive oil in the same pan over medium-high heat. Add the chicken breasts and cook for 3-4 minutes per side, or until cooked through.
7.Preheat the broiler. Arrange the pita wedges on a baking sheet and spritz heavily with cooking spray. Broil for 1-2 minutes, or until golden brown and crisp.
8.To assemble the bowls: divide the cooked quinoa between 4 bowls, followed by the cooked kale, tomatoes, cucumber, chickpeas, and marinated onions. Top with sliced chicken and crumbled feta cheese. Drizzle with the yogurt-tahini sauce and sprinkle with the remaining fresh parsley.

PROS

This dish packs a ton of nutrition into a single bowl.
It provides plenty of protein, fiber, vitamins, and heart-healthy fats from the chicken, quinoa, and vegetables.

It is also super filling and satisfying, making it a great lunch or dinner option.

CONS

This recipe requires a lot of different ingredients and some pre-planning, so it may not be the best option for a quick weeknight meal.

It also requires the use of multiple pans and some multi-tasking, which could be challenging for novice cooks.

HEALTH & BENEFITS

The Chicken Gyro Bowl is a nutrition powerhouse.
Quinoa is a complete plant-based protein, packed with essential amino acids.
Kale is loaded with vitamins and antioxidants, and is known for its anti-inflammatory properties.
Tomatoes and cucumbers are both excellent sources of vitamin C and fiber.
Chickpeas are high in fiber and plant-based protein, which can help to keep you full and satisfied.
Olive oil is rich in healthy monounsaturated fats, which have been shown to support heart health.
Overall, this dish is a great way to load up on nutritious ingredients and fuel your body.

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