Delicious Greek Chicken Gyro Bowls

Name: Delicious Greek Chicken Gyro Bowls
Yield: 4 servings
Ingredients: 180 g fat-free Greek yoghurt; 150 g cucumber (grated, squeeze out excess liquid); 2 cloves garlic (crushed); 1 tbsp fresh dill (juice and zest of 1⁄2 a lemon); salt (and freshly ground black pepper); 1 tbsp extra virgin olive oil (to drizzle on top); 2 tbsp fat-free Greek yoghurt; 1 tsp sea salt; pinch black pepper (freshly ground); 1 tbsp paprika; 2 cloves garlic (crushed); 2 tsp ground coriander; 1 tsp ground cumin; 1 tsp dried oregano; 1 lemon juice and zest (of 1⁄2 a lemon); 0.25 tsp cayenne; 600 g boneless skinless chicken thighs; 1 onion (medium, halved and sliced); 180 g uncooked long-grain rice; olive oil (spray); 480 ml chicken stock; 2 tbsp parsley (finely chopped)

Just one of the recipes featured in my first cookbook Slimming Eats a Sunday Times Best Seller available to purchase on Amazon worldwide.

Yield4 servings

Ingredients

For the tzatziki sauce

For the seasoning

For the chicken

For the parsley rice

Directions

1
Marinate chicken overnight in a ziplock bag.
2
Preheat oven to 220°C/425°F, line a tray.
3
Roast chicken with onions for 25 mins.
4
Char chicken slices under the grill (optional).
5
Rinse rice, fry briefly in oil, add stock, simmer, and cover for 10-12 mins.
6
Stir in parsley.
7
Prepare tzatziki (can be done ahead), drizzle with olive oil.
8
Assemble bowls: rice, chicken, veggies, hummus, tzatziki, and serve with lemon quarters.

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