greek chicken gyro bowl

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We love healthy grain bowls, and make up the ingredients for them at least once a week. It’s so great to have all the stuff for a good lunch or dinner bowl on hand so you can throw a meal together in minutes.

Here’s our latest! We were in the mood for Greek. Thus, the Gyro Bowl was born! Serve them hot or cold. They’re delicious both ways!

for 4 gyro bowls:

2 cups cooked quinoa, rice, or noodles

2 to 3 cups cooked chicken, beef, or lamb (cut into cubes)

1 cup chopped sweet bell pepper

1/2 cup chopped sweet onion

1 to 2 cups canned chickpeas, rinsed and drained well

4 Roma tomatoes, sliced or 16 grape tomatoes

20 Kalamata olives (or more)

1 cup crumbled Feta cheese

Greek Tahini Dressing (recipe below)

salt and pepper, to taste

lemon wedges, garnish

toasted pita wedges, or naan (optional)

Divide ingredients evenly between 4 single serving pasta bowls. Top each with a drizzle of my homemade Greek Tahini Dressing. Place little toasted pita wedges along the side of each bowl, if  you wish.

~ Greek Tahini Dressing ~

Juice and zest of two large, juicy lemons

1/4 cup white wine vinegar

1/3 cup extra virgin olive oil

2 to 3 large cloves garlic, minced

1 Tablespoon sugar or honey

1 heaping Tablespoon fresh or dried oregano leaves (chopped fine if fresh)

sea salt and freshly ground black pepper, to taste

3 Tablespoons Tahini (sesame butter)

Place all ingredients in a canning jar. Cover tightly and shake to emulsify. Thin with a little splash of water, if needed. Refrigerate any you don’t use right away. This dressing will keep, refrigerated, for one week.



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