Greek Chicken Gyros Bowls

Tender chicken thighs with warm spices served over rice with a cool, tangy cucumber yogurt sauce.

SHOPPING LIST

• chicken thigh fillets600g
• long grain rice300g
• greek yogurt200g
• cucumber1
• garlic clove1
• dried oregano1 tsp
• ground paprika1 tsp
• ground cumin1 tsp
• olive oil2 tbsp
• salt1 tsp
• black pepper1 tsp

METHOD

1. 1Mix the oregano, paprika, cumin, olive oil, salt and pepper in a bowl, then coat the chicken thighs in the mixture.
2. 2Cook the chicken in a frying pan over medium heat for 12-15 minutes until cooked through with no pink, then rest and slice.
3. 3Cook the rice in boiling salted water for 12 minutes, then drain.
4. 4Grate the cucumber and squeeze out the excess water, then mix with the yogurt and crushed garlic.
5. 5Divide the rice between four bowls, top with sliced chicken and a spoonful of cucumber yogurt.
6. 6Serve with a wedge of lemon on the side.

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