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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 hPour 4Nutri-Score C€€
par @anisacaat24 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • boneless skinless chicken thighs (trimmed)Viandes700 g
  • Greek yogurt (for the marinade)Produits laitiers120 g
  • olive oil (for the marinade)Épicerie30 ml
  • lemon juice (freshly squeezed)Fruits et légumes30 ml
  • lemon zest (from one lemon)Fruits et légumes1 morceau
  • honey Dijon mustardÉpicerie15 ml
  • garlic (minced, for the marinade)Fruits et légumes3 morceaux
  • garlic powderÉpices3 g
  • dried oreganoÉpices3 g
  • paprikaÉpices3 g
  • ground cuminÉpices2 g
  • ground corianderÉpices2 g
  • onion powderÉpices3 g
  • saltÉpices6 g
  • black pepper (ground)Épices2 g
  • basmati rice (rinsed)Céréales300 g
  • butterProduits laitiers30 g
  • white onion (finely diced)Fruits et légumes1 morceau
  • garlic (minced, for the rice)Fruits et légumes3 morceaux
  • chicken bouillon pasteÉpicerie15 g
  • waterAutres550 ml
  • saffron (a generous pinch)Épices200 milligrammes
  • ground turmericÉpices2 g
  • salt (for the rice)Épices3 g
  • Greek yogurt (for the tzatziki)Produits laitiers250 g
  • sour creamProduits laitiers100 g
  • cucumber (grated and squeezed dry, for the tzatziki)Fruits et légumes1 morceau
  • garlic (minced, for the tzatziki)Fruits et légumes2 morceaux
  • lemon juice (for the tzatziki)Fruits et légumes15 ml
  • fresh dill (chopped)Fruits et légumes10 g
  • olive oil (for the tzatziki)Épicerie15 ml
  • salt (for the tzatziki)Épices2 g
  • black pepper (for the tzatziki)Épices1 g
  • cucumber (diced, for the salad)Fruits et légumes1 morceau
  • cherry tomatoes (halved)Fruits et légumes250 g
  • red onion (thinly sliced)Fruits et légumes1 morceau
  • Kalamata olives (pitted)Épicerie100 g
  • feta cheese (crumbled)Produits laitiers150 g
  • olive oil (for the salad)Épicerie30 ml
  • red wine vinegarÉpicerie15 ml
  • dried oregano (for the salad)Épices2 g
  • sumacÉpices2 g
  • salt (for the salad)Épices2 g
  • black pepper (for the salad)Épices1 g

par portion

Nutrition

861kcal

Glucides
71 g
Protéines
51 g
Lipides
41 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Saladier ×3
  • Râpe
  • Poêle
  • Casserole
  • Presse-agrumes

pas à pas

Préparation

  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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 5

  6. Assemble the bowls

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