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Chicken Gyros with Tzatziki & Quinoa Tabbouleh

Seasoned chicken breast in pita bread topped with fresh spinach, a creamy tzatziki sauce and a quinoa tabbouleh salad with tomatoes, onion and garlic. 
Difficulty: Easy
Time: 35-40 Minutes
This dish is Gluten-Free
Calories: 539 Fat: 16g Carbs: 56g Protein: 48g

ABOUT THE DISH

Tzatziki is a Greek yogurt sauce, traditionally with cucumbers, that is served with grilled meats. This is an American version with dill and lemon juice to substitute for the freshness of a cucumber, which is not currently in season in Minnesota.

Ingredients
Chicken breast
Quinoa
Lemon
Red onion
Garlic
Dill
Grape Tomatoes
Spinach
Gyro spice blend
Greek yogurt
Greek flatbread

Cooking terms for this recipe

Julienne To slice into thin strips about the size of matchsticks.
Fronds The leafy, non stem, part of an herb, palm, fern or similar plant.
Zest The peel of, or grating of a citrus peel for flavor.

What you need

Small mixing bowl

Medium mixing bowl

Large saute pan

Small pot with lid

Cooking Instructions

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Step 1: MISE EN PLACE

Read through the entire recipe before getting started. Rinse and dry all produce. Peel and julienne red onion. Mince garlic. Remove dill fronds from stems and chop. Slice tomatoes in half. Zest lemon, cut in half, then juice. Remove the chicken from the package, rinse with cold water and pat dry. Slice chicken into strips and place into a medium mixing bowl.

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Step 2: PREPARE THE TABBOULEH

In a small pot with a lid, add the quinoa and 1/2 cup of water. Bring to a boil then reduce to a simmer, cover and cook for 15 minutes until all of the liquid has been absorbed. As quinoa cooks, move on to steps #3 & #4, then finish the tabbouleh. Add the cooked quinoa to a medium mixing bowl. Add the red onions, tomatoes and the remaining garlic. Drizzle with 1 Tbsp. of oil and season with a pinch of salt and pepper. Place in the fridge until ready to plate.

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Step 3: MARINATE THE CHICKEN

In the bowl with the strips of chicken add the gyro spice blend, a pinch of salt and pepper and 1 tsp. of oil. Mix well to combine.

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Step 4: MAKE THE TZATZIKI

In a small mixing bowl combine the yogurt, dill, half of the lemon zest, half the garlic and 1/2 tsp. of lemon juice. Cover and set in the fridge until ready to use.

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Step 5: COOK THE CHIKEN

In a large sauté pan over medium heat add 1 Tbsp. of oil. When hot, add the chicken and sear on each side for 2-3 minutes on each side until cooked through. Remove pan from heat and move on to plate your dish, step #6. USDA recommends cooking poultry to an internal temperature of 165ºF.

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Step 6: PLATE YOUR DISH

Place a greek flatbread (pita?)on your plate and add half of the spinach, half of the quinoa salad and half of the chicken. Dollop with the tzatziki sauce, fold or eat open faced as a salad. Enjoy!