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Chicken Gyro Bowls
Marinade:
3 Tbsp. lemon juice
1 Tbsp. olive oil
1 Tbsp. plain Greek yogurt
1 Tbsp. dried oregano
¼ tsp. black pepper
2 large chicken breasts, cut into 1" chunks
Tzatziki Sauce:
2 cups plain Greek yogurt
½ cup cucumber, grated and squeezed of excess moisture
1 clove garlic, minced
1 Tbsp. olive oil
1 Tbsp. lemon juice
1 tsp. salt
Salad:
2 cups kale, chopped and massaged with olive oil
2 medium tomatoes, chopped
1 sweet onion, chopped
1 cucumber, chopped
½ cup Kalamata olives, pitted
1. Wash hands with soap and water. DO NOT rinse raw poultry. To avoid cross
contamination, wash hands, utensils, cutting boards, etc. after touching raw
poultry.
2. Whisk together all ingredients for the marinade. Stir in the chicken and
refrigerate for at least 1 hour.
3. Mix all ingredients of the Tzatziki sauce together and refrigerate.
4. When chicken is done marinating, cook it 350o F until the internal
temperature reaches 165° F. DISCARD used marinade.
5. Divide the salad ingredients evenly between 2–4 large bowls. Top with the
chicken and sauce. Salt & pepper to taste.
6. If you'd like to add a grain, serve over brown rice, barley or quinoa.
Serves 2–4
10
Recipes
Wards.com
Recipes
Bacon Cheeseburger Patty Melt
3 Tbsp. mayonnaise, divided
3 Tbsp. ketchup
2 Tbsp. Dijon mustard
½ tsp. garlic powder
2 thin hamburger patties
1. Wash hands with soap and water. To avoid cross contamination, wash hands,
utensils, cutting boards, etc. after touching raw meat.
2. Preheat the griddle to 375o F.
3. In a small bowl, mix 2 Tbsp. mayonnaise with the ketchup, mustard and garlic
powder. Set aside (this is the dipping sauce).
4. Cook the patties on 1 side of the griddle and the bacon on the other side.
5. When crispy, drain bacon on paper towels. Add the onions to the remaining
bacon fat and cook until browned.
6. Flip the patties and cook until internal temperature reaches 160o F.
7. Spread the remaining Tbsp. of mayonnaise one 1 side of all 4 pieces of bread.
8. To construct the sandwiches, layer 1 slice of cheese on a piece of bread
(mayonnaise side down), half the onions, patty, 3 pickles, 2 slices of bacon,
another slice of cheese and the second piece of bread (mayonnaise side up).
9. Increase the griddle temperature to 420o F.
10. Carefully move the sandwiches to the griddle (add a couple toothpicks, if
needed, to help hold them together).
11. When the bottom cheese is melted, carefully flip the sandwiches and cook
until both slices of cheese are melted and the bread is nicely browned.
12. Cut each sandwich into quarters and serve with the dipping sauce.
Serves 2
1
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4 strips bacon
1 small onion, sliced
4 slices bread
4 slices cheddar cheese
6–8 dill pickle chips
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