Chicken Gyro Bowl

25 Minute Chicken Gyro Bowl. Perfect meal-prep bowl for lunches on the go. For me personally, Sunday is Meal Prep Day! I prep my lunches for 3 days choosing a meal prep bowl, then have an easy wrap or leftovers for Thursday-Friday. Set yourself up for a great week of staying on track and get meal prepping these gorgeous bowls.

Serves: 4 Time: 25 minutes

Ingredients

Fresh Ingredients

250g Cherry Tomatoes, quartered
1 Cucumber, diced
1 Lemon, juiced and zested
500g Chicken Breasts, cut in half like cutting a burger bun
100g Feta Cheese, crumbled
8 Tablespoons Hummus

Other Ingredients

3 Tablespoons Olive Oil
2 Shallots, sliced thinly and soaked in water for a few minutes
230g Giant Couscous
360mls Chicken Stock
1 Teaspoon Moroccan Spices
2 Sprigs Dill, leaves chopped (optional)
Optional add shredded iceberg lettuce or other salad

Method

Combine the cucumber, tomatoes, half the lemon juice and 1 tablespoon of olive oil, half the drained shallots and half the dill. Season and mix well.
Heat 1 tablespoon of olive oil over medium heat. Add the remaining shallots and sauté until soft, next add the couscous and some seasoning, cook for around 3 mins allowing the couscous to toast slightly. Then add 360mls chicken stock, mix well and bring to a boil, then reduce to simmer until the couscous is cooked fully. Once ready, set aside and keep warm.
Meanwhile, season the chicken with the Moroccan spices. Heat half a tablespoon of oil in a large non-stick pan over high heat. Cook the chicken on both sides until browned.
In a bowl combine the feta and the remaining lemon juice and zest with half a tablespoon of olive oil. Mash together well and set aside.
To serve, fluff the couscous with a fork and divide between bowls, top with chicken, salad mixture, lemon feta, 2 tablespoons of hummus per bowl and garnish with the remaining dill. Yum!