These Chicken Gyro bowls were perfect. As the weather warms up, we love lighter meals and this was delightful. I used a baby arugula blend as the green base and layered tomatoes, cucumbers, onions, chick peas and Kalamata olives. I made a quick tzatziki to go on the side which was perfect as a chicken dipper!
Chicken Gyro Bowls
recipe adapted from Cooking Light
2 cups quinoa, cooked
2 Tbsp. olive oil. divided
1 cup baby arugula
1 tsp. onion powder
1 tsp. garlic powder
3/4 tsp. dried oregano
1/2 tsp. cumin
1/2 tsp. kosher salt
1/4 tsp. black pepper
2 skinless, boneless chicken breasts
1 tomato, chopped
1 cup cucumber, chopped
1/2 can chickpeas, rinsed and drained
A few slices of red onion
handful Kalamata olives, thinly sliced
1 cup Greek yogurt
1/4 cup finely chopped cucumber
juice of 1 lemon
1 clove garlic, minced
splash of red wine vinegar
salt to taste
Cook quinoa according to instructions on package.
Combine dry spices in a bowl. Rub all over chicken tenders. Grill on medium-high heat for about 4 minutes on each side, or until done.
Layer up all of the goodness in a bowl. Top with a dollop of Tzatziki.