Scorched Rice Loaded Chicken Gyros Bowl
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!
Calories 618kcal
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!
Video
Nutrition
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
