KETO CHICKEN GYRO BOWL

 INGREDIENTS

  • 24 ounces Chicken
  • 2 ounces Red onion, diced
  • 20 ounces Cucumber, diced
  • 8 ounces Tomato, diced
  • 40 Kalamata Olives
  • 8 ounces Feta Cheese
  • 1 cup Keto Tzatziki Sauce

MARINADE:

  • 2 cloves Garlic
  • 1 tablespoon Red Wine Vinegar
  • 2 tablespoons Lemon juice
  • 2 tablespoons Extra virgin olive oil
  • 3 tablespoons Sour cream
  • 2 teaspoons Dried oregano
  • ¾ teaspoon Salt
  • ½ teaspoon Black pepper
KETO CHICKEN GYRO BOWL


INSTRUCTIONS

  1. In a large bowl combine all of the marinade ingredients and whisk together.
  2. Place chicken in a gallon freezer bag and pour the marinade over it. Seal container and place in refrigerator to marinate for 4 hours.
  3. Cook chicken to an internal temperature of 165 degrees You can cook the chicken by grilling it, baking it at 400 degrees F for approximately 20 minutes, or cooking it in a skillet over medium high heat for 15-20 minutes.
  4. Once the chicken is cooked through cut into thin slices.
  5. Divide chicken, red onion, cucumber, tomato, olives, feta cheese, and tzatziki sauce between 4 bowls.
  6. Enjoy!

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