Chicken Gyro Bowls

Chicken Gyro Bowls

Ingredients:
2 lb. boneless skinless chicken thighs
1/3 c. water
4 Tbsp. extra virgin olive oil
1 Tbsp. red wine vinegar
Juice of 1 lemon
6 cloves garlic, minced
2 tsp. dried oregano
1 ½ tsp. dried dill
½ tsp. salt
½ tsp. pepper
¼ tsp. red pepper flakes
1 c. plain Greek yogurt
1 cucumber; peeled, seeded and diced
1 Tbsp. white wine vinegar
1 red onion, thinly sliced
1 c. grape tomatoes, sliced

Directions:
1. Grease inside of slow cooker with nonstick spray.
2. Add chicken, water, 3 Tablespoons olive oil, red wine vinegar, juice of ½
lemon, 3 cloves garlic, 1 teaspoon oregano, 1 teaspoon dill, salt, pepper and
red pepper flakes to slow cooker.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
4. In a bowl, combine yogurt, cucumber, white wine vinegar and remaining
lemon juice, garlic, oregano and dill. Drizzle with remaining olive oil and
refrigerate for at least 30 minutes.
5. Shred chicken and serve in bowls with tzatziki sauce, red onion and
tomatoes.
Nutrition Info