Gluten-Free Grilled Chicken Gyro Pasta Salad (Edit recipe)

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This fresh, flavorful gluten-free pasta salad will be on your weekly dinner menu all summer long. It's easy to make, great for the whole family, with perfect gluten-free noodles, crunch from fresh veggies, brightness from fresh lemon juice, topped with the easiest marinated grilled chicken.

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PREP TIME

1 hour

COOK TIME

30 minutes

INGREDIENTS

19

Serves: 4

Ingredients

6 Chicken Thighs, Boneless Skinless
1 whole Lemon, the juice of a lemon
1/4 cup Organic Everyday Extra Virgin Olive Oil - Kosterina
2 tsp Super Gyro Seasoning - Primal Palate
6 oz Gluten-Free Farfalle Pasta - Jovial Foods
1 Tbsp Organic Everyday Extra Virgin Olive Oil - Kosterina, to toss with the pasta after cooking
3/4 cup English Cucumber
3/4 cup Red Bell Pepper
2 tsp Red Onion, diced
1/2 cup Kalamata Olives
2 Tbsp Parsley, Flat Leaf
2 Tbsp Chives
1/2 Lemon, the juice of half a lemon
1 Tbsp Organic Everyday Extra Virgin Olive Oil - Kosterina
1 tsp Super Gyro Seasoning - Primal Palate
1/2 tsp Kosher Flake Salt - Primal Palate
1/2 tsp Black Pepper - Primal Palate
1/2 cup Feta Cheese, crumbled
1/4 cup Parmesan Cheese, finely grated

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Place the chicken thighs in a gallon ziplock bag, or your choice of vessel to marinate.
In a small mason jar, combine the lemon juice, olive oil, and Super Gyro seasoning. Seal with the lid, and then shake to combine. Pour the marinade over the chicken, and evenly combine the chicken with the marinade.
Place the chicken in the fridge for one hour before grilling.
While the chicken is marinating you can make the pasta salad.
Cook the pasta according to the instructions on the Jovial box. I used half a box of pasta for this recipe.
Chop the english cucumber into bite-size pieces.
Dice the red bell pepper.
Dice the red onion.
Slice the olives in half.
Finely chop the fresh parsley and chives.
When the pasta is finished cooking, drain the pasta from the water, and rinse under cold water. Pour the pasta into a large mixing bowl, and drizzle olive oil over the pasta and toss the pasta with the olive oil so it doesn't stick together while it cools. You want the pasta to be cool to room temperature before mixing in the fresh vegetables.
Once the pasta has fully cooled, add in the cucumber, bell pepper, red onion, olives, and herbs. Stir to combine.
Squeeze the juice of half a lemon over the pasta salad, and drizzle with the 1 tablespoon of olive oil.
Season the pasta salad with the Super Gyro seasoning, flake salt, and freshly cracked black pepper.
Stir to evenly combine the ingredients in the pasta salad.
Stir in the crumbled feta and grated parmesan cheese.
Preheat your grill to medium heat. Grill the chicken until the internal temperature reads 165 degrees F.
Once the chicken has finished cooking, allow it to cool, and then chop.
Serve the grilled chicken with the pasta salad, and enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	540
Fat:	36 g
Carbohydrates:	43 g
Protein:	12 g
Cholesterol:	20 g
Sodium:	1399 mg
Fiber:	3 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.