Chicken Gyro with Chips and Yellow Rice

Chicken Gyro with Chips and Yellow Rice

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A light take on a classic gyro, this recipe comes equipped with a side of chips and yellow rice. A whole meal is yours for the making with this delicious creation.

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Chicago, IL

Time needed

5 min preparation + 1 hour cooking

Serving Size / Yield

4 servings

Ingredients

  • Gyro:
  • 2 Pounds of Boneless Chicken Breasts
  • ½ Teaspoon of Olive Oil
  • ½ Teaspoon of Cumin
  • ½ Teaspoon of Garlic Powder
  • ½ Teaspoon of Turmeric Powder
  • ½ Teaspoon of Paprika
  • ½ Teaspoon of Black Pepper
  • ½ Teaspoon of Cayenne Pepper
  • 2 Cups of Shredded Lettuce
  • 4 Pitas
  • Rice:
  • 2 Cups of Rice
  • ½ Diced White Onion
  • 1 Teaspoon of Olive Oil
  • 1 Teaspoon of Salt
  • 1 Chicken Bullion Cube
  • 1 Teaspoon of Turmeric Powder
  • ½ Teaspoon of Garlic Powder
  • Chips:
  • 4 Red Potatoes
  • 1 Teaspoon of Olive Oil
  • 1 Pinch of Salt and Pepper (or to taste)

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Directions

Begin by cooking and draining your rice and preheating your oven to 400 degrees Fahrenheit. In a separate saucepan, mix olive oil and onions and cover it over medium heat for 2 minutes. Afterwards, add the salt, bullion cube, garlic, and tumeric into the mixture at the same time as the rice. Allow it to boil and then bring it down to a simmer for about 15 minutes before taking it off the heat and letting it sit, still covered, for another 5 minutes.

Next, cut your potatoes into thin slices and place them onto a baking tray, seasoning them with olive oil, salt, and pepper. Place the tray on the middle rack and bake until they become golden -- around 25 minutes.

Now it’s time to combine the chicken, olive oil, and spices in a large bowl until the chicken is well-coated. Place the seasoned chicken in a skillet over medium-high heat and cook for 3-4 minutes on each side. Then, carefully remove the chicken and let it rest while covered in foil for at least 2 minutes before cutting it into pieces that will fit in the pitas.

Finally, place the shredded lettuce in the pitas and cover it with the chicken. Fold the pitas and keep them company on the plates by scooping some rice and chips on the side.


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