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Chicken Gyro Bowls

Photo: Jennifer Causey

Hands-on time 35 mins
Total time 1 hr
Yield

Serves 4 (serving size: 1 bowl)

The spice rub for the meat marries just as well with fish fillets, shrimp, or lean ground lamb or beef. Make a few extra batches of the rub and store it in an airtight container to use all summer long.

Ingredients

  • Pickles:
  • 1/4 cup water
  • 1/4 cup cider vinegar
  • 2 teaspoons sugar
  • 1/2 cup very thinly sliced red onion
  • Sauce:
  • 1/2 cup 2% reduced-fat Greek yogurt
  • 1 1/2 tablespoons tahini
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons water
  • Bowls:
  • 2 cups cooked quinoa
  • 2 teaspoons olive oil, divided
  • 1 cup baby kale, chopped
  • 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 (4-ounce) skinless, boneless chicken breast cutlets
  • 1/2 (6-inch) whole-wheat pita, cut into 6 wedges, then separated
  • Cooking spray
  • 1 cup grape tomatoes, halved
  • 1 cup thinly sliced cucumber
  • 1/2 cup canned chickpeas, rinsed and drained
  • 12 kalamata olives, thinly sliced
  • 1.5 ounces feta cheese, crumbled

Nutrition Information

  • calories 381
  • fat 13.3 g
  • satfat 3.1 g
  • monofat 3.3 g
  • polyfat 2 g
  • protein 26 g
  • carbohydrate 41 g
  • fiber 7 g
  • cholesterol 41 mg
  • iron 4 mg
  • sodium 608 mg
  • calcium 190 mg
  • sugars 5 g
  • Est. Added Sugars 0 g

How to Make It

  1. To prepare pickles, combine 1/4 cup water, vinegar, and sugar in a medium microwave-safe bowl; microwave at HIGH 2 minutes or until boiling. Stir in onion. Remove from heat; let stand 20 minutes at room temperature. Drain.

  2. To prepare sauce, combine yogurt, tahini, juice, and 2 tablespoons water in a small bowl, stirring well with a whisk. Refrigerate until ready to use.

  3. To prepare bowls, combine quinoa and 1 teaspoon oil in a medium bowl; toss to coat. Add kale and 1/2 cup parsley. Toss to combine.

  4. Combine onion powder, garlic powder, oregano, cumin, salt, and pepper in a small bowl. Heat a large skillet over medium-high heat. Add remaining 1 teaspoon oil to pan; swirl to coat. Sprinkle chicken evenly with spice mixture; gently pat onto chicken (chicken will be heavily coated). Add chicken to pan; cook 4 minutes or until golden brown. Turn and cook 2 minutes or until done. Let stand 5 minutes. Thinly slice chicken.

  5. Preheat broiler to high.

  6. Arrange pita triangles in a single layer on a baking sheet; coat pita evenly with cooking spray. Broil 1 to 2 minutes on each side or until crisp.

  7. Place about 3/4 cup quinoa mixture in each of 4 bowls. Top each serving with 1/4 cup tomatoes, 1/4 cup cucumber, 2 tablespoons chickpeas, one-fourth of olives, one-fourth of cheese, one-fourth of pickled onion, and one-fourth of sliced chicken. Drizzle evenly with yogurt mixture. Top evenly with pita wedges. Sprinkle bowls evenly with remaining 1/4 cup parsley.