Try these tasty Gyro Bowls. With fresh tomatoes, cucumbers, Greek yogurt and feta cheese, these Gyro Bowls are packed with Mediterranean flavor.
What You Need
Original recipe yields 4 servings
1 cup boiling water
1 cup bulgur, uncooked
1 tsp. each garlic powder and onion powder
1/2 tsp. each black pepper, dried oregano leaves and dried thyme leaves
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 Tbsp. olive oil, divided
1/2 cup chopped fresh parsley
1/4 cup KRAFT Greek Vinaigrette Dressing
1/4 cup fresh lemon juice
1/4 cup chopped fresh mint
1/2 cup finely chopped, seeded peeled cucumbers, drained
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup plain nonfat Greek-style yogurt
1 cloves garlic, minced
1 tsp. HEINZ Red Wine Vinegar
1/2 cup ATHENOS Traditional Crumbled Feta Cheese
6 grape tomatoes, quartered
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Let's Make It
Pour boiling water over bulgur in medium bowl; stir. Cover; let stand 30 min. or until bulgur is softened and water is absorbed.
Combine dry seasonings in large bowl. Add chicken; stir until evenly coated with seasoning mixture. Heat 1 Tbsp. oil in large skillet on medium heat. Add chicken; cook and stir 5 to 6 min. or until done.
Fluff bulgur with fork. Add parsley, dressing, lemon juice and mint; mix lightly. Spoon into 4 shallow bowls; top with chicken.
Combine cucumbers, sour cream, yogurt, garlic, vinegar and remaining oil; spoon over chicken. Top with feta and tomatoes.
Substitute 1 pkg. (12 oz.) sliced cooked gyro meat for the seasoned cooked chicken pieces. Heat gyro meat as directed on package before using as directed.
Calories From Fat
% Daily Value*
Total Fat 21g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 35g
Dietary Fibers 6g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.