Chicken Gyro Bowls

• Pickles
• 1/4 cup water
• 1/4 cup cider vinegar
• 2 teaspoons sugar
• 1/2 cup very thinly sliced red onion
• Sauce
• 1/2 cup Greek yogurt
• 1 1/2 tablespoons tahini
• 1 tablespoon fresh lemon juice
• 2 tablespoons water
• Bowls
• 2 cups cooked quinoa
• 2 teaspoons olive oil, divided
• 1 cup baby kale, chopped (can sub baby spinach)
• 3/4 cup chopped fresh flat-leaf parsley, divided
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 3/4 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 (4 ounce) boneless skinless chicken breasts, cutlets
• 0.5 (6 inch) whole wheat pita bread, cut into 6 wedges, then separated
• cooking spray
• 1 cup grape tomatoes, halved
• 1 cup thinly sliced English cucumber
• 1/2 cup canned chick-peas, rinsed and drained
• 12 kalamata olives, thinly sliced
• 1 1/2 ounces feta cheese, crumbled

1. To prepare pickles, combine 1/4 cup water, vinegar, and sugar in a medium microwave-safe bowl; microwave at HIGH 2 minutes or until boiling. Stir in onion. Remove from heat; let stand 20 minutes at room temperature. Drain.
2. To prepare sauce, combine yogurt, tahini, juice, and 2 tablespoons water in a small bowl, stirring well with a whisk. Refrigerate until ready to use.
3. To prepare bowls, combine quinoa and 1 teaspoon oil in a medium bowl; toss to coat. Add kale and 1/2 cup parsley. Toss to combine.
4. Combine onion powder, garlic powder, oregano, cumin, salt, and pepper in a small bowl. Heat a large skillet over medium-high heat. Add remaining 1 teaspoon oil to pan; swirl to coat. Sprinkle chicken evenly with spice mixture; gently pat onto chicken (chicken will be heavily coated). Add chicken to pan; cook 4 minutes or until golden brown. Turn and cook 2 minutes or until done. Let stand 5 minutes. Thinly slice chicken.
5. Preheat broiler to high.
6. Arrange pita triangles in a single layer on a baking sheet; coat pita evenly with cooking spray. Broil 1 to 2 minutes on each side or until crisp.
7. Place about 3/4 cup quinoa mixture in each of 4 bowls. Top each serving with 1/4 cup tomatoes, 1/4 cup cucumber, 2 tablespoons chickpeas, one-fourth of olives, one-fourth of cheese, one-fourth of pickled onion, and one-fourth of sliced chicken. Drizzle evenly with yogurt mixture. Top evenly with pita wedges. Sprinkle bowls evenly with remaining 1/4 cup parsley.

pickles, water, cider vinegar, sugar, very, sauce, greek yogurt, tahini, lemon juice, water, quinoa, olive oil, baby kale, parsley, onion powder, garlic, oregano, ground cumin, kosher salt, black pepper, chicken breasts, whole wheat pita bread, cooking spray, grape tomatoes, cucumber, chickpeas, olives, feta cheese

Taken from www.food.com/recipe/chicken-gyro-bowls-528107 (may not work)