Chicken Gyro Bowl

Ingredients

• 1½ lb boneless, skinless chicken thighs
• ¾ cup plain Greek yogurt
• 1 cucumber
• 3 clove garlic
• 1 lemon
• 1 tsp dried oregano
• ½ tsp paprika
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp olive oil
• 1 pint cherry tomatoes
• ½ red onion
• 1 head romaine lettuce
• 3 cup cooked rice or quinoa (optional)
• 2 tbsp fresh dill (optional)

Steps

1. Pat chicken dry and cut into 1-inch pieces. In a bowl, combine chicken with 1 tablespoon olive oil, 1 teaspoon oregano, paprika, salt, and pepper. Marinate for at least 15 minutes.
2. Grate half of the cucumber and finely chop 1 clove of garlic. In a separate bowl, combine 0.75 cup Greek yogurt, grated cucumber, chopped garlic, 1 tablespoon fresh dill (if using), and a squeeze of lemon juice. Season with salt and pepper to taste to make the tzatziki.
3. Chop remaining cucumber, halve cherry tomatoes, thinly slice red onion, and chop romaine lettuce. Set aside.
4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add marinated chicken and cook for 6-8 minutes, or until cooked through and lightly browned.
5. Assemble bowls: Divide cooked rice or quinoa (if using) among 4 bowls. Add a bed of chopped romaine lettuce.
6. Top each bowl with cooked chicken, chopped cucumber, cherry tomatoes, and sliced red onion.
7. Dollop a generous amount of tzatziki sauce over each bowl. Serve immediately.