Chicken Gyro Bowls

Ingredients

• 700 gboneless skinless chicken thighs, sliced
• 2 tspdried oregano
• 1 tspground cumin
• 1¼ tspsmoked paprika
• ¾ tspgarlic powder
• 1¼ tbsplemon juice
• 3 tspextra-virgin olive oil
• ¾ tspsalt
• 200 gdry long-grain white or basmati rice
• 2medium tomatoes
• 200 gEnglish cucumber
• ¼medium red onion
• 40 gfeta, crumbled
• 150 gplain 0% Greek yogurt
• 3¼ tbspfresh dill

Method

1. Rinse the rice and cook it in 400 ml (1 2/3 cups) of water: bring to a boil over high heat, cover, simmer on low for 15 minutes and rest 5 minutes.

   20 min timer

2. Slice the chicken thighs into thin strips and toss with the oregano, cumin, smoked paprika, garlic powder, lemon juice, oil and salt. Leave 10 minutes.

3. Heat a large cast-iron or heavy skillet over medium-high heat until hot.

4. Add the chicken in one layer (two batches if needed) and cook without stirring for 3 minutes, then stir and cook 5 to 7 minutes more until crisp at the edges and 74°C (165°F) inside.

   10 min timer

5. Dice the tomatoes and cucumber and thinly slice the red onion. Mix the Greek yogurt with chopped dill and a spoon of grated cucumber.

6. Build the bowls with rice, chicken, the salad, feta and the dill yogurt.

Storing and reheating

Keeps 4 days.