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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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 traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites, Wheat)
7 g
Zesty Garlic Blend
(Contains: Sulphites May contain traces of: 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*
Nutrition Values
Utensils
Cooking Steps
- 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.
- 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.
- 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.**
- 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.
- 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.
