Chicken, Feta and Cucumber Gyro Bowls
with Rice and Lemon-Dill Yogurt Sauce- Milk
- Soy
- Sulphites
- May contain traces of allergens
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Sulphites
- Wheat
- Soy
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!
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)
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, Peanuts, Sesame, Soy, Tree nuts, Wheat)
1 unit(s)
Shallot
1 unit(s)
Greek Yogurt
(Contains: Milk)
2 unit(s)
Mini Cucumber
1 unit(s)
Lemon
4 g
Dill-Garlic Spice Blend
(Contains: Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt*
0.12 tsp
Pepper*
1 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Cooking Steps
- Before starting, preheat oven to 425°F.
- Add 1 1/4 cups (2 1/2 cups) water, chicken stock powder and half the Zesty Garlic Blend to a medium pot. Cover and bring to a boil over high.
Wash and dry all produce. - Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice and reduce heat to low. Cover and cook for 15-18 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
- 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.
- Quarter cucumbers lengthwise. Cut into 1/4-inch pieces.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Pat chicken dry with paper towels. Season with remaining Zesty Garlic Blend, 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 pan clean.
- Heat the same pan (from step 3) over medium high.
- When hot, add 1 tbsp (2 tbsp) oil and peppers. Cook for 3-4 min, stirring often, until tender. Season with salt and pepper.
- Meanwhile, to add small bowl, add yogurt, half the lemon zest, half the lemon juice, 1 tbsp (2 tbsp) water and half the Dill-Garlic Spice Blend. Stir to combine. Season with pepper.
- To a medium bowl, add tomato, cucumber, shallots, remaining Dill-Garlic Spice Blend, and 1/2 tbsp (1 tbsp) oil. Toss to combine. Season with pepper.
- Thinly slice chicken.
- Add 1 tbsp (2 tbsp) butter, remaining lemon zest and remaining lemon juice, then fluff rice with a fork. Season with salt and pepper.
- Divide rice between bowls, then top with peppers, tomato-cucumber salad, and chicken.
- Sprinkle feta and drizzle yogurt sauce over top. Serve with a lemon wedge.
