Gyro-Inspired Chicken Bowls
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Gyro-Inspired Chicken Bowls

Gyro-Inspired Chicken Bowls

with Yogurt Sauce

Who doesn’t love a customizable meal? Build your own rice bowl with Mediterranean-spiced chicken, sautéed peppers, and a refreshing dollop of creamy yogurt sauce. Top it off with crumbled feta for a delicious finishing touch—it’s a meal made just the way you like it!

Allergens:
Milk
Soy
Sulphites

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time8 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Chicken Breasts

¾ cup

Parboiled Rice

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Tomato

¼ cup

Feta Cheese, crumbled

(Contains Milk)

3 tbsp

Yogurt Sauce

(Contains Milk)

7.5 g

Chicken Stock Powder

(Contains Soy May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites, Wheat)

7 g

Zesty Garlic Blend

(Contains Sulphites May contain Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat)

1 unit(s)

Shallot

Not included in your delivery

2 tbsp

Oil*

0.13 tsp

Salt*

0.12 tsp

Pepper*

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Nutrition Values

Calories740 kcal
Fat27 g
Saturated Fat6 g
Carbohydrate75 g
Sugar7 g
Dietary Fiber5 g
Protein51 g
Cholesterol140 mg
Sodium1170 mg
Trans Fat0.1 g
Potassium1400 mg
Calcium175 mg
Iron3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Measuring Cups
Large Non-Stick Pan
Measuring Spoons
Paper Towel

Cooking Steps

1
  • Preheat oven to 425°F.
  • To a medium pot, add 1 cup (2 cups) water and chicken stock powder.
  • Cover and bring to a boil over high. 
  • Using a strainer, rinse rice until water runs clear.
  • To the boiling water, add rice, then reduce heat to low. Cover and cook for 17 - 18 min, until rice is tender and liquid is absorbed.
  • Remove from heat. Set aside, still covered.
2
  • Meanwhile, wash and dry all produce.
  • Core, then cut pepper in to 1/2 inch pieces. 
  • Peel, then cut shallot into 1/4 inch pieces. 
  • Cut tomato into 1/4 inch pieces. Add to a small bowl. 
  • Add feta to a small bowl. 
  • Add yogurt sauce to a small bowl. 
3
  • Pat chicken dry with paper towels. Season with salt and pepper.
  • In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high.
  • When hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook 1-2 min per side, until golden.
  • Transfer chicken to an unlined baking sheet.
  •  Roast in the middle of the oven for 10-12 min, until cooked through.**
4
  • Carefully wipe out pan (from step one), then heat over medium high. 
  • When hot, add 1 tbsp (2 tbsp) oil and peppers. Cook for 3-4 min, stirring often, until tender.
  • Remove from heat, then transfer to a small bowl.
5
  • Thinly slice chicken.
  • Season rice with salt, then fluff rice with a fork.
  • Divide rice between bowls, then top with chicken.
  • Serve bowls with veggies, tomato, feta and yogurt sauce. 
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