Chicken Gyro Bowls with Seared Herb Chicken and Fluffy Basmati Rice

Ingredients

• 1 pound boneless, skinless chicken breasts
• 2 tablespoons olive oil, extra virgin
• 2 teaspoons dried oregano
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 cup basmati rice, rinsed
• 2 cups water or chicken broth
• 1 tablespoon butter (optional)
• Salt to taste
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1/2 cup feta cheese, crumbled (optional)
• 1 cup Greek yogurt
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• Salt and pepper to taste
• Fresh dill or mint (optional)

Instructions

1. In a bowl, combine the olive oil, oregano, garlic powder, onion powder, paprika, salt, and pepper. Add the chicken breasts and coat thoroughly. Marinate for at least 30 minutes or up to overnight.
2. Rinse the basmati rice until the water runs clear. In a saucepan, combine rice, water or broth, and a pinch of salt. Bring to a boil, then reduce heat and simmer for 15 minutes. Let sit covered for 5 minutes, then fluff with a fork.
3. Heat a skillet over medium-high heat. Add marinated chicken and sear for 5-7 minutes on each side until golden brown and cooked through. Let rest before slicing.
4. In a bowl, mix Greek yogurt, lemon juice, minced garlic, salt, and pepper until smooth. Fold in fresh dill or mint if using.
5. Assemble bowls with a base of rice, topped with sliced chicken, cherry tomatoes, cucumber, red onion, and parsley. Drizzle with yogurt sauce and sprinkle with feta if desired.

Nutrition