Chicken Gyro Quinoa Bowls

Recipe Link

Ingredients:

  • 2 lbs boneless skinless Chicken breasts
  • Marinade:
    • 3 cloves garlic, minced
    • 3 T lemon juice
    • 3 t white wine vinegar
    • 2 T olive oil
    • 3 T plain Greek yogurt
    • 1 1/2 T dried oregano
    • 1 t ground mustard
    • 2 t kosher salt
  • Tzatziki:
    • 2 cloves garlic, minced
    • 1 T lemon juice
    • 2 t white wine vinegar
    • 1 olive oil
    • 1 1/4 cups plain Greek yogurt
    • 1 medium cucumber
    • ½ t kosher salt
    • ¼ t black pepper
  • Pickled Onions
    • 1/3 cup white wine vinegar
    • t sugar
    • 1 red onion thinly sliced
  • Assembly
    • 3 cups cooked quinoa
    • 1 cup grape tomatoes halved
    • 1 cucumber sliced
    • 4 ounces feta crumbled
    • ¼ cup chopped flat leaf parsley
    • ¼ cup chopped mint (or more parsley)

Instructions:

  1. Add the marinade ingredients to a large Ziploc bag with chicken and marinade at least 1 hour.
  2. Combine 1/3 cup water, vinegar, and sugar in a small saucepan and bring to a boil
  3. Add onion, remove from heat, cover for 20 minutes and drain.
  4. Cut the cucumber in half lengthwise, scoop out the seeds and coarsely grate
  5. Wrap in paper towels or a tea towel and squeeze to remove excess liquid
  6. Place in a bowl with the remaining tzatziki ingredients and let sit 20 min
  7. Slice cucumber into rings, tomatoes in half, parsley and mint
  8. Remove chicken from marinade, cook in a large skillet or grill pan, then cut into strips
  9. Combine all over quinoa to serve (chicken, pickled onions, cucumber, tomatoes, parsley, mint, feta, and tzatziki)
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