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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 hServes 4Nutri-Score C€€
from @anisacaat24 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • boneless skinless chicken thighs (trimmed)Meat700 g
  • Greek yogurt (for the marinade)Dairy120 g
  • olive oil (for the marinade)Pantry30 ml
  • lemon juice (freshly squeezed)Produce30 ml
  • lemon zest (from one lemon)Produce1 piece
  • honey Dijon mustardPantry15 ml
  • garlic (minced, for the marinade)Produce3 pieces
  • garlic powderSpices3 g
  • dried oreganoSpices3 g
  • paprikaSpices3 g
  • ground cuminSpices2 g
  • ground corianderSpices2 g
  • onion powderSpices3 g
  • saltSpices6 g
  • black pepper (ground)Spices2 g
  • basmati rice (rinsed)Grains300 g
  • butterDairy30 g
  • white onion (finely diced)Produce1 piece
  • garlic (minced, for the rice)Produce3 pieces
  • chicken bouillon pastePantry15 g
  • waterOther550 ml
  • saffron (a generous pinch)Spices200 mg
  • ground turmericSpices2 g
  • salt (for the rice)Spices3 g
  • Greek yogurt (for the tzatziki)Dairy250 g
  • sour creamDairy100 g
  • cucumber (grated and squeezed dry, for the tzatziki)Produce1 piece
  • garlic (minced, for the tzatziki)Produce2 pieces
  • lemon juice (for the tzatziki)Produce15 ml
  • fresh dill (chopped)Produce10 g
  • olive oil (for the tzatziki)Pantry15 ml
  • salt (for the tzatziki)Spices2 g
  • black pepper (for the tzatziki)Spices1 g
  • cucumber (diced, for the salad)Produce1 piece
  • cherry tomatoes (halved)Produce250 g
  • red onion (thinly sliced)Produce1 piece
  • Kalamata olives (pitted)Pantry100 g
  • feta cheese (crumbled)Dairy150 g
  • olive oil (for the salad)Pantry30 ml
  • red wine vinegarPantry15 ml
  • dried oregano (for the salad)Spices2 g
  • sumacSpices2 g
  • salt (for the salad)Spices2 g
  • black pepper (for the salad)Spices1 g

per serving

Nutrition

861kcal

Carbs
71 g
Proteins
51 g
Fat
41 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×3
  • Grater
  • Frying pan
  • Saucepan
  • Citrus juicer

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 5

  6. Assemble the bowls

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