Chicken Gyro Bowl
Grilled Chicken Gyro Bowls are great for summer dinner outside or quick lunches.
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Servings: 2
Calories: 782kcal
Ingredients
Marinade
- ½ cup Greek yogurt
- 1 tablespoon apple cider vinegar
- 4 tablespoon fresh lemon juice
- 1 tsp kosher salt
- 1 tablespoon oregano
- ½ teaspoon dried dill
- 2 tablespoon olive oil
For Tzatziki Sauce
- ½ cup Greek yogurt
- 2 cloves garlic
- 1 tablespoon apple cider vinegar
- ¼ cup English cucumber, chopped
- ½ teaspoon dill
- salt and pepper to taste
For Chicken Bowls
- 2 8.5 oz packages of Seeds of Change Quinoa & Brown Rice with Garlic
- 4 chicken breasts, pounded thin
- ½ cup sliced grape tomatoes
- ½ cup cucumbers, sliced
- ¼ cup crumbled feta cheese
- fresh chopped dill
Instructions
- Whisk together all marinade ingredients. Place chicken in a container or a plastic bag and top with all of marinade. Make sure all chicken pieces are covered. Marinate overnight or for a few hours.
- Preheat grill to medium high and oil the grates. Shake excess marinade off chicken and place on the grill. Cook until the internal temperature registers 165 degrees, about 8-10 minutes per side. This will depend on how thick your chicken is.
- While chicken is grilling toss together all tzatziki sauce ingredients. Add salt and pepper to taste.
- When chicken is done assemble bowls. Fill bottom of bowl with Seeds of Change Quinoa & Brown Rice with Garlic. Top with warm chicken, tomatoes, cucumbers, feta and top with sauce.
Notes
Great for meal prep. Make the chicken and keep in the fridge for up to three days.
Nutrition
Calories: 782kcal | Carbohydrates: 12g | Protein: 110g | Fat: 30g | Saturated Fat: 7g | Cholesterol: 311mg | Sodium: 1938mg | Potassium: 2032mg | Fiber: 2g | Sugar: 7g | Vitamin A: 568IU | Vitamin C: 25mg | Calcium: 270mg | Iron: 3mg
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