Gyro-Inspired Chicken Bowls
with
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!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
2 pièce(s)
Poitrines de poulet
¾ tasse(s)
Riz étuvé
1 pièce(s)
Poivron
1 pièce(s)
Tomate
¼ tasse(s)
Feta, émietté
(Contient: Lait)
3 cs
Sauce au yogourt
(Contient: Lait)
7.5 g
Bouillon de poulet en poudre
(Contient: Soya Peut contenir : Lait, Moutarde, Noix, Arachides, Sésame, Sulfites, Blé)
7 g
Mélange d’épices acidulé à l’ail
(Contient: Sulfites Peut contenir : Lait, Moutarde, Noix, Arachides, Sésame, Blé, Soya)
1 pièce(s)
Échalote
Pas inclus dans votre livraison
2 cs
Huile*
0.13 cc
Sel*
0.12 cc
Poivre*
Ustensiles
Instructions
- 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.
