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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 hPara 4Nutri-Score C€€
de @anisacaat24 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

4 personas
  • boneless skinless chicken thighs (trimmed)Carne700 g
  • Greek yogurt (for the marinade)Lácteos120 g
  • olive oil (for the marinade)Despensa30 ml
  • lemon juice (freshly squeezed)Frutas y verduras30 ml
  • lemon zest (from one lemon)Frutas y verduras1 pieza
  • honey Dijon mustardDespensa15 ml
  • garlic (minced, for the marinade)Frutas y verduras3 piezas
  • garlic powderEspecias3 g
  • dried oreganoEspecias3 g
  • paprikaEspecias3 g
  • ground cuminEspecias2 g
  • ground corianderEspecias2 g
  • onion powderEspecias3 g
  • saltEspecias6 g
  • black pepper (ground)Especias2 g
  • basmati rice (rinsed)Cereales300 g
  • butterLácteos30 g
  • white onion (finely diced)Frutas y verduras1 pieza
  • garlic (minced, for the rice)Frutas y verduras3 piezas
  • chicken bouillon pasteDespensa15 g
  • waterOtro550 ml
  • saffron (a generous pinch)Especias200 miligramos
  • ground turmericEspecias2 g
  • salt (for the rice)Especias3 g
  • Greek yogurt (for the tzatziki)Lácteos250 g
  • sour creamLácteos100 g
  • cucumber (grated and squeezed dry, for the tzatziki)Frutas y verduras1 pieza
  • garlic (minced, for the tzatziki)Frutas y verduras2 piezas
  • lemon juice (for the tzatziki)Frutas y verduras15 ml
  • fresh dill (chopped)Frutas y verduras10 g
  • olive oil (for the tzatziki)Despensa15 ml
  • salt (for the tzatziki)Especias2 g
  • black pepper (for the tzatziki)Especias1 g
  • cucumber (diced, for the salad)Frutas y verduras1 pieza
  • cherry tomatoes (halved)Frutas y verduras250 g
  • red onion (thinly sliced)Frutas y verduras1 pieza
  • Kalamata olives (pitted)Despensa100 g
  • feta cheese (crumbled)Lácteos150 g
  • olive oil (for the salad)Despensa30 ml
  • red wine vinegarDespensa15 ml
  • dried oregano (for the salad)Especias2 g
  • sumacEspecias2 g
  • salt (for the salad)Especias2 g
  • black pepper (for the salad)Especias1 g

por ración

Nutrición

861kcal

Carbohidratos
71 g
Proteínas
51 g
Grasas
41 g
Adaptar utensilios

lo que usará

Utensilios

  • Bol ×3
  • Rallador
  • Sartén
  • Cazo
  • Exprimidor

paso a paso

Preparación

  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.
    Paso 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.
    Paso 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.
    Paso 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.
    Paso 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.
    Paso 5

  6. Assemble the bowls

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