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Gyro-Inspired Chicken Bowls

Gyro-Inspired Chicken Bowls

with Yogurt Sauce
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
740 kcal
Protein
: 
51g protein
Total
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Soy
  • Sulphites
  • May contain traces of allergens
  • Milk
  • Mustard
  • Tree nuts
  • Peanuts
  • Sesame
  • Sulphites
  • Wheat
  • Soy
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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 be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites, Wheat)

7 g

Zesty Garlic Blend

(Contains: Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat, Soy)

1 unit(s)

Shallot

Not included in your delivery

2 tbsp

Oil*

0.13 tsp

Salt*

0.12 tsp

Pepper*

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.
•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. 
Meal right image

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