Gyros chicken bowls with sweet potato fries
4 serves
25 m
25 m
Ingredients
- 600 g chicken breast fillets, cut into 3 cm pieces
- 2 cloves garlic, crushed
- 2 teaspoons finely grated lemon rind, plus lemon wedges to serve
- 1 tablespoon dried oregano
- 2½ tablespoons olive oil
- 600 g orange sweet potatoes, unpeeled
- 3 tomatoes, chopped
- 2 Lebanese cucumbers, chopped
- 1 small red onion, thinly sliced
- ¼ cup sliced kalamata olives
- 75 g reduced fat feta cheese, cut into 1 cm cubes
- 1 baby Cos lettuce, leaves separated
- ½ cup tzatziki dip
Method
Step 1
Place chicken in a large bowl. Add garlic, lemon rind, 3 teaspoons oregano and 1½ tablespoons oil. Season with pepper. Toss to coat. Cover and refrigerate while preparing sweet potato fries.
Step 2
Cut sweet potato into approximately 10 cm-long x 1½ cm-thick fries. Pat dry with paper towel or a clean tea towel. Transfer to a large bowl. Add remaining oregano and oil. Season with pepper. Toss well to coat. Line a large baking tray with baking paper. Spread fries over prepared tray. Bake in a 220 °C preheated oven for 20-25 minutes, until crisp and golden.
Step 3
Meanwhile, heat a large non-stick frying pan or barbecue over medium-high heat. Add chicken. Cook, turning occasionally, for 6-8 minutes, until golden brown and cooked through. Transfer to a plate, cover loosely with foil and rest for 5 minutes.
Step 4
Meanwhile, toss tomato, cucumber, onion, olives and feta in a bowl.
Step 5
Divide lettuce, tomato salad, chicken and fries among 4 wide, shallow bowls. Top with tzatziki. Serve with lemon wedges.
Tips
- Check labels on tzatziki and choose the brand lowest in sodium.
- Chicken can be marinated in the fridge overnight.
- Tomato salad can be made up to 3 hours ahead. Keep covered in the fridge until ready to serve.
