Chicken Gyros Bowls with Rice and Tzatziki

• 600gboneless skinless chicken thighs, cut into strips
• 2 tbspolive oil
• 30 mllemon juice
• 2 tspdried oregano
• 2garlic cloves, crushed
• 1 tspsweet paprika
• fine salt
• black pepper
• 300 gdried basmati rice
• 300 gcucumber: 75 g diced, 225 g coarsely grated
• 250gGreek yoghurt
• 1small garlic clove, crushed
• 10gmint leaves, finely chopped
• 1 tbspextra virgin olive oil
• 3tomatoes, cut into chunks
• 1/2small red onion, very thinly sliced (optional)
• 4pitta breads, about 60 g each, optional (optional)

Method

1. 1Put the chicken in a bowl with the olive oil, lemon juice, oregano, garlic, paprika, a teaspoon of fine salt and plenty of pepper. Mix well and leave while you do everything else. Even 15 minutes makes a difference.
2. 2Rinse the rice until the water runs clear, then cook it in a pan of salted boiling water for 10 to 12 minutes until tender. Drain and leave it covered in the pan with the lid on to steam dry.
3. 3Set aside the 75 g diced cucumber for the bowls. Squeeze the grated cucumber firmly to remove excess water, then stir it into the yoghurt with the garlic, finely chopped mint, extra virgin olive oil and a little salt.
4. 4Heat a large frying pan over medium-high heat. Cook the chicken in two batches for 7–9 minutes per batch, turning until browned and the thickest pieces reach 75°C for 30 seconds.
5. 5Divide the rice between bowls. Add the chicken, tomatoes, diced cucumber and tzatziki. Add the optional red onion and warmed pitta strips if using.

Per serving

kcal

645

protein

42.8g

fibre

4.3g

carbs

71.5g

fat

20.6g