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Chicken Gyro Bowls
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
Steps
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