Paula made a delicious recipe for dinner tonight. When Theodore threw us a curve ball on the way to work by telling us that he had to stay late for some school work, Paula decided to come to school so the two of us could eat together. The recipe that she made was from Cooking Light and called Chicken Gyro Bowl. Here’s what you need to do if this sounds good to you…
Start by preparing the pickles. Combine 1/4 cup water, 1/4 cup cider vinegar, and 2 teaspoons of sugar in a medium microwave-safe bowl. Microwave at HIGH for 2 minutes or until boiling. Stir in 1/2 cup of thinly sliced red onion. Remove from heat and let stand 20 minutes at room temperature. Drain.
Next, you need to prepare the sauce. Combine 1/2 cup of Greek yogurt, 1 1/2 tablespoons of tahini, 1 tablespoon of lemon juice, and 2 tablespoons water in a small bowl. Stir well with a whisk and refrigerate until ready to use.
Additional note: Prepare 2 cups of quinoa ahead of time.
In order to prepare the bowls, combine quinoa and 1 teaspoon oil in a medium bowl. Toss to coat. Add 1 cup of chopped kale and 1/2 cup parsley. Toss to combine the quinoa and kale.
Preheat the broiler to high.
Next, combine 1 teaspoon of onion powder, 1 teaspoon of garlic powder, 3/4 teaspoon of dried oregano, 1/2 teaspoon of ground cumin, 1/2 teaspoon of salt, and 1/4 teaspoon of ground black pepper in a small bowl. Heat a large skillet over medium-high heat. Add 1 teaspoon of olive oil to the pan and swirl to coat. Sprinkle boneless chicken breasts evenly with the spice mixture and gently pat onto the chicken. Add the chicken to the pan and cook for 4 minutes or until golden brown. Turn and cook another 2 minutes or until done. Let stand 5 minutes and cut the chicken into bite-size pieces.
While the chicken is resting, arrange 1-2 pita breads that have been cut up into triangles in a single layer on a baking sheet. Coat the pita evenly with cooking spray and broil 1 to 2 minutes on each side or until crisp.
To serve up the bowls, place about 3/4 cup quinoa mixture in each of 4 bowls. Top each serving with 1/4 cup halved grape tomatoes, 1/4 cup sliced cucumber, 2 tablespoons of chickpeas, one-fourth of sliced kalamata olives, and some crumbled feta or goat cheese. Add some of the pickled onion, and sliced chicken. Drizzle evenly with the yogurt mixture. Top evenly with pita wedges or serve them on the side. Sprinkle bowls evenly with remaining 1/4 cup parsley if you want to add to the presentation.
This was very tasty. It was a great meal for the beginning of summer, which it felt like since the temperature approached 90 degrees today.