Greek-Inspired Chicken Gyro Bowls

Ingredients

• 1 1/2 lbs chicken thighs, boneless, skinless
• 2 tbsp lemon juice
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp oregano, dried
• 1 tsp salt
• 1/2 tsp pepper
• 1 cup quinoa
• 1 large cucumber, diced
• 1 pint tomatoes, cherry or grape, halved
• 1/2 small red onion, thinly sliced
• 1/2 cup kalamata olives, pitted, halved
• 1/2 cup feta cheese, crumbled
• 1 cup greek yogurt
• 1 small cucumber, grated
• 2 tbsp dill, fresh, chopped
• 1 clove garlic, minced
• 1 tbsp lemon juice

Instructions

1. 1

   In a large resealable bag, combine the chicken thighs, lemon juice, 2 tbsp olive oil, garlic, oregano, salt, and pepper. Seal the bag and refrigerate for at least 30 minutes, up to 24 hours.

2. 2

   Cook the quinoa according to package instructions. Fluff with a fork and set aside.