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Chicken Gyro Bowl with Quinoa
This Greek-inspired bowl is loaded with juicy, marinated-then-grilled chicken thighs, handmade herby tzatziki, fresh red onions, cherry tomatoes, Persian cucumbers, shredded cabbage, quinoa, a and refreshing lemon vinaigrette. Satisfy your Greek gyro cravings any day or night of the week with this delicious and perfectly portable bowl.
Nutritional facts
Protein
35g
Carbs
40g
Calories
650
Fat
41g
Ingredients
Chicken Thigh, Cherry Tomato, Tri-color Quinoa, Cabbage, Greek Yogurt, Canola and Olive Oil Blend, Cucumber, Lemon Juice, Red Onion, Cucumber, Mint, Kosher Salt, Italian Parsley, Thyme, Oregano, Cumin, Black Pepper, Paprika, Canola Oil, Garlic, Onion Powder
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About Cedric Nicolas
Born and raised in Versailles, France Chef Cedric got his first introduction to cooking from his mom, who insisted on using the freshest ingredients from local markets for their family's meals. After trying his hand in the home kitchen, he formalized his interest in cooking when it came time to decide on professional school and enrolled in a culinary training program at the age of 15. It only took several months, and a couple missed soccer games, for Chef Cedric to decide he wanted to get into restaurants.
He moved to London to stage at The Lanesborough, and by the age of 19 he was working in Michelin-starred Le Club Gascon. Chef Cedric eventually came back home to France to work under Gordon Ramsey.He went on to Chef for a restaurant with a daily tasting menu that featured the best local ingredients he could source - this eventually earned the restaurant a Michelin Plate award.
Chef Cedric moved to Los Angeles in 2017 to open La Belle Vie and has been cooking in the city ever since.
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