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Chicken Gyro Bowls with Saffron Rice, Tzatziki and Greek Salad
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Chicken Gyro Bowls with Saffron Rice, Tzatziki and Greek Salad

1 Std.Für 4Nutri-Score C€€
von @anisacaat24 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

4 Personen
  • boneless skinless chicken thighs (trimmed)Fleisch700 g
  • Greek yogurt (for the marinade)Milchprodukte120 g
  • olive oil (for the marinade)Vorräte30 ml
  • lemon juice (freshly squeezed)Obst & Gemüse30 ml
  • lemon zest (from one lemon)Obst & Gemüse1 Stück
  • honey Dijon mustardVorräte15 ml
  • garlic (minced, for the marinade)Obst & Gemüse3 Stücke
  • garlic powderGewürze3 g
  • dried oreganoGewürze3 g
  • paprikaGewürze3 g
  • ground cuminGewürze2 g
  • ground corianderGewürze2 g
  • onion powderGewürze3 g
  • saltGewürze6 g
  • black pepper (ground)Gewürze2 g
  • basmati rice (rinsed)Getreide300 g
  • butterMilchprodukte30 g
  • white onion (finely diced)Obst & Gemüse1 Stück
  • garlic (minced, for the rice)Obst & Gemüse3 Stücke
  • chicken bouillon pasteVorräte15 g
  • waterAndere550 ml
  • saffron (a generous pinch)Gewürze200 mg
  • ground turmericGewürze2 g
  • salt (for the rice)Gewürze3 g
  • Greek yogurt (for the tzatziki)Milchprodukte250 g
  • sour creamMilchprodukte100 g
  • cucumber (grated and squeezed dry, for the tzatziki)Obst & Gemüse1 Stück
  • garlic (minced, for the tzatziki)Obst & Gemüse2 Stücke
  • lemon juice (for the tzatziki)Obst & Gemüse15 ml
  • fresh dill (chopped)Obst & Gemüse10 g
  • olive oil (for the tzatziki)Vorräte15 ml
  • salt (for the tzatziki)Gewürze2 g
  • black pepper (for the tzatziki)Gewürze1 g
  • cucumber (diced, for the salad)Obst & Gemüse1 Stück
  • cherry tomatoes (halved)Obst & Gemüse250 g
  • red onion (thinly sliced)Obst & Gemüse1 Stück
  • Kalamata olives (pitted)Vorräte100 g
  • feta cheese (crumbled)Milchprodukte150 g
  • olive oil (for the salad)Vorräte30 ml
  • red wine vinegarVorräte15 ml
  • dried oregano (for the salad)Gewürze2 g
  • sumacGewürze2 g
  • salt (for the salad)Gewürze2 g
  • black pepper (for the salad)Gewürze1 g

pro Portion

Nährwerte

861kcal

Kohlenhydrate
71 g
Eiweiß
51 g
Fett
41 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Rührschüssel ×3
  • Reibe
  • Bratpfanne
  • Stielkasserolle
  • Zitruspresse

Schritt für Schritt

Zubereitung

  1. Marinate the chicken

    • Whisk the Greek yogurt, olive oil, lemon juice, lemon zest, honey Dijon mustard and minced garlic in a bowl.
    • Stir in the garlic powder, oregano, paprika, cumin, coriander, onion powder, salt and black pepper.
    • Add the chicken thighs, coat well, cover and refrigerate.
    Schritt 1

  2. Make the tzatziki

    • Grate the cucumber and squeeze out the excess liquid.
    • Mix the Greek yogurt with the sour cream, grated cucumber, minced garlic, lemon juice, chopped dill and olive oil.
    • Season with salt and black pepper and chill.
    Schritt 2

  3. Prepare the Greek salad

    • Combine the diced cucumber, halved cherry tomatoes, sliced red onion and Kalamata olives in a bowl.
    • Whisk the olive oil with the red wine vinegar, oregano, sumac, salt and black pepper.
    • Pour over the vegetables and top with crumbled feta.
    Schritt 3

  4. Cook the saffron rice

    • Melt the butter in a saucepan and soften the diced white onion with the minced garlic.
    • Add the rinsed basmati rice, chicken bouillon paste, water, saffron, turmeric and salt.
    • Cover and cook until the rice is tender and the liquid absorbed, then fluff.
    Schritt 4

  5. Cook the chicken

    • Heat a frying pan over medium-high heat.
    • Cook the marinated chicken thighs until golden and cooked through, turning once.
    • Rest briefly, then slice.
    Schritt 5

  6. Assemble the bowls

    • Spoon the saffron rice into bowls.
    • Top with sliced chicken, tzatziki and Greek salad.
    Schritt 6
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