Chicken Gyro Bowls
Gyro Bowls topped with Greek Yogurt Dressing and crisp Summer vegetables make for a perfect light and healthy meal.
Ingredients
- 2 cups cooked quinoa
- 1 cup cooked lentils, (cooked in veg broth)
- 1 cup mixed greens, roughly chopped
- 1/4 cup mixed herbs, roughly chopped (mint, oregano, parsley, thyme)
- Greek Yogurt Dressing
- Pickled Red Onions
- 2 chicken breasts, about 4 ounces each
- 1 tablespoons lemon juice
- 1 tablespoon olive oil
chicken seasonings
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon onion powder
- 3/4 teaspoon fresh oregano
- 1/2 teaspoon cumin
Toppings
- radishes, cucumbers, cherry tomatoes, olives, pickled red onions, chickpeas, feta
Instructions
- Cook the quinoa and lentils then let cool.
- Toss the chicken with lemon juice and coat with the spice mixture. Let marinate for 10-15 minutes.
- While chicken is resting, blend together the Greek yogurt dressing and prep the pickled red onions.
- Heat the olive oil in a medium skillet over medium high heat. Add the seasoned chicken and cook for 4 minutes on the first side then flip and continue cooking 2-4 minutes or until no longer pink in the center and juices come out clear.
- While chicken is cooking, prepare the toppings, slice, chop etc, then place in in separate bowls or on a large platter. Toss the greens and herbs with the quinoa and lentils. Season lightly with salt and pepper.
- Layer bowls with quinoa mixture, chopped veggies, chicken, feta, then Greek Yogurt Dressing.