There is no recipe that is more bright, vibrant, and satisfying than my Scorched Rice Loaded Chicken Gyro Bowl. These bowls are truly the epitome of a perfect bite. Made from a combination of tender chicken, creamy, high-protein tzatziki, and perfect scorched rice, served atop a bed of delicious, crunchy veggies, for a chicken gyro in a bowl that is so good, you won't even miss the pita!
Equipment
- Vertical Spit this vertical spit is essential for preparing the chicken gyros!
- Cast Iron Skillet a cast iron skillet is perfect for preparing the scorched rice!
Ingredients
For the Scorched Rice:
- 1 ½ Cups Rice cooked and cooled
- 3 Tablespoons Butter
For the Ultimate Tzatziki:
- 1 Cup Greek Yogurt
- 2 Persian Cucumbers finely chopped
- 3 Cloves Garlic mashed
- 1 Lemon juiced
- 1 Tablespoon Dried Dill
- ⅓ Cup Fresh Mint chopped
- ½ Teaspoon Kosher Salt
For the Salad:
- 3 Cups Romaine Lettuce finely chopped
- ½ Cup Baby Tomatoes halved
- 3 Persian Cucumbers diced
- ⅓ Cup Kalamata Olives pitted and chopped
- ⅓ Cup Feta Cheese crumbled
- 1 Cup Chicken Gyros see here for my recipe!
- ¼ Cup Quick Marinated Red Onions see here for my recipe!
Instructions
- To make this chicken gyro bowl, start by preparing the chicken according to this recipe.
- Once you're ready to prepare the salad, make the tzatziki. Wash and chop the Persian cucumbers and add them to a bowl alongside the greek yogurt, garlic cloves, lemon juice, dried dill, fresh mint, and kosher salt. Mix well, until all of the ingredients are incorporated into the yogurt.
- Cover the bowl, then transfer it to the refrigerator and allow it to set while you prepare the rest of the bowl.
- Next, prepare the scorched rice. Cook the rice according to your favorite method and allow it to cool.
- Once the rice is cool, heat a pan, on the stove, over high heat, and add in the butter.
- Add the cooked rice to the pan with the melted butter and press it flat with a spatula, repeatedly, for 4-5 minutes, or until the rice is crispy on the bottom.
- Once it's done, remove it from the heat and set it aside.
- Next, prepare the salad by washing and chopping the romaine lettuce, baby tomatoes, and Persian cucumbers, and adding them to a large bowl alongside the kalamata olives, feta cheese, chicken, and quick marinated red onions. Finally, add in the scorched rice.
- Remove the tzatziki from the fridge and pour it on top of the salad.
- Toss to fully combine, then serve and enjoy!
Calories: 618kcal | Carbohydrates: 78g | Protein: 36g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 55mg | Sodium: 2860mg | Potassium: 1345mg | Fiber: 8g | Sugar: 33g | Vitamin A: 13784IU | Vitamin C: 23mg | Calcium: 785mg | Iron: 6mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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