This chicken gyro bowl checks all the boxes. With only 30 minutes of cooking time and bold punchy flavor, this dish is the weeknight winner you’ve been looking for. Juicy chicken thighs are roasted in an array of spices and served on crunchy fresh greens topped with a quick and easy yogurt sauce and finished with crisp pita chips.
Chicken Gyro Salad Bowls with Yogurt Sauce
Ingredients
- 8 boneless skinless chicken thighs (about 2 ½ lbs)
- 3 tbsp olive oil, divided
- ½ tsp garlic powder
- 1 tbsp dried oregano
- 2 tsp ground coriander
- 2 tsp smoked paprika
- ¾ cup full fat Greek yogurt
- 1 tsp fresh lemon juice
- 8 cups salad greens
- 2 tsp red wine vinegar
- 1 small red onion, thinly sliced
- 1 medium tomato, chopped
- 1 cup pita chips, crushed
- ½ English cucumber, halved, seeded, and sliced
Directions
1) Divide 8 chicken thighs between two Suvie pans. Divide 1 tbsp olive oil between both pans, drizzling over the chicken. In a small bowl, stir together ½ tsp garlic powder, 1 tbsp oregano, 2 tsp kosher salt, 2 tsp coriander, 2 tsp paprika, and 1 tsp ground black pepper.
2) Sprinkle mixture over the chicken. Stir chicken, flipping to coat in oil and spices. Place pans in Suvie. → Hold the Tap to Scan tag to the logo on the appliance.
Suvie Cook Settings
Bottom Zone: Roast at 400°F for 30 minutes
Top Zone: Roast at 400°F for 30 minutes
3) Meanwhile, in a medium bowl, stir together Greek yogurt, 1 tbsp olive oil, 1 tbsp water, 1 tsp fresh lemon juice, and a large pinch of salt until smooth. Set aside in the fridge.
4) Remove pans from Suive. Transfer chicken to a cutting board to rest for 5 minutes.
5) Place mixed greens in a large bowl. Season with 2 tsp red wine vinegar, turning to coat with clean hands. Season with a large pinch of kosher salt. Drizzle 1 tbsp olive oil over the greens, turning to coat. Season to taste with salt and pepper. Divide salad between plates.
6) Thinly slice chicken against the grain. Season cucumbers, tomatoes, and red onion with kosher salt. Divide chicken, red onion, and cucumber on top of salad. Drizzle reserved yogurt sauce over each plate and top with crushed pita chips.
Chef’s Tip: Dressing the salad with vinegar and salt before drizzling with oil helps the seasoning to better adhere to the lettuce leaves.
Nutrition
Nutritional Information per serving (6 servings per recipe): Calories 390, Total Fat 18g, Total Carbohydrates 12g, Total Sodium 1030mg, Total Protein 44g.
