Chicken Gyros Bowl

Ingredients

• 650 g Chicken breast
• 40 ml Olive oil
• 3 clove Garlic
• 1 Lemon
• 3 g Oregano
• 3 g Cumin
• 3 g Paprika
• 12 g Salt
• 2 g Black pepper
• 240 g White rice
• 520 ml Water
• 250 g Greek yogurt
• 250 g Cucumber
• 300 g Tomato
• 120 g Red Onion
• 80 g Olives(optional)
• 120 g Feta
• 15 g Fresh parsley(optional)

Method

1. 1

   Cook the rice: rinse the White rice until the water runs mostly clear. Add to a pot with Water and 4g Salt. Bring to a boil, cover, reduce to low, and cook until tender. Rest off heat, covered, then fluff.

2. 2

   Prep and season the chicken: slice Chicken breast into thin strips. Finely grate 2 clove Garlic. Zest and juice the Lemon. Toss chicken with Olive oil, garlic, lemon zest and 20ml lemon juice, Oregano, Cumin, Paprika, 6g Salt, and Black pepper.

3. 3

   Make the yogurt sauce: coarsely grate Cucumber, squeeze out excess liquid, then stir into Greek yogurt with 1 clove grated Garlic, 10ml Olive oil, 2g Salt, Black pepper, and 10ml lemon juice (from the Lemon).

4. 4

   Cook the chicken: heat a large pan over medium-high. Add the chicken in a single layer (cook in 2 batches if needed). Sear until deeply golden in spots and cooked through, tossing occasionally.

5. 5

   Chop the bowl veg: dice Tomato, thinly slice Red Onion, and roughly chop Kalamata Olives (if using). Crumble Feta. Chop Fresh parsley (if using).

6. 6

   Assemble and toss: divide rice between bowls. Add chicken, tomato, red onion, olives, and feta. Spoon over the yogurt sauce and toss everything together in each bowl. Finish with parsley and a crack of Black pepper.