Greek Chicken Gyro Bowls

Ingredients

• 11 lb boneless, skinless chicken thighs(454g)
• 21 cup Greek yogurt(245g)
• 31 tablespoon olive oil(13.5g)
• 42 tablespoon fresh lemon juice(30g)
• 53 clove garlic, minced(9g)
• 61 tablespoon dried oregano(3g)
• 71 teaspoon salt(6g)
• 80.5 teaspoon black pepper(1g)
• 92.5 large russet potatoes(750g)
• 102 tablespoon avocado oil(27g)
• 110.5 teaspoon salt (for potatoes)(3g)
• 120.25 teaspoon black pepper (for potatoes)(0.5g)
• 130.5 teaspoon paprika(1g)
• 140.5 teaspoon garlic powder(1.5g)
• 152 cup cooked rice, couscous, or quinoa (for serving)(340g)
• 161 cucumber, diced(200g)
• 172 tomato, chopped(250g)
• 180.5 red onion, chopped(60g)
• 190.5 cup feta cheese, crumbled(75g)
• 200.5 cup Kalamata olives(70g)
• 210.5 cup tzatziki sauce(120g)

Instructions

1. 1In a bowl, whisk together Greek yogurt, olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper to create the marinade.
2. 2Add chicken thighs to the marinade and toss to coat completely. Let marinate for at least 30 minutes, or up to overnight in the refrigerator.
3. 3Preheat air fryer to 385°F (195°C). Place marinated chicken in the air fryer basket and cook for 20 minutes, flipping halfway through, until cooked through and golden.
4. 4While the chicken is cooking, cut russet potatoes into wedges or cubes.
5. 5In a bowl, toss potatoes with avocado oil, salt, black pepper, paprika, and garlic powder until evenly coated.
6. 6Preheat air fryer to 400°F (205°C). Place potatoes in an even layer in the air fryer basket and cook for 20 minutes, shaking halfway through, until golden and crispy.
7. 7Prepare the bowl base with cooked rice, couscous, or quinoa.
8. 8Top with diced cucumber, chopped tomato, chopped red onion, crumbled feta cheese, and Kalamata olives.
9. 9Add cooked chicken and potatoes to the bowl.
10. 10Serve with tzatziki sauce and enjoy.