Greek Chicken Gyro Bowls

• 300g chicken thigh
• 150g rice
• 1 tomato
• 1/2 cucumber
• 2 tbsp Greek yogurt
• 1 pita bread
• 1 tsp dried oregano
• Juice of 1/2 lemon

1. 1

   Combine dried oregano, lemon juice, garlic powder (or minced garlic), 1/2 tsp salt, and a grind of pepper in a bowl. Add the chicken thighs and coat well. Marinate at least 5 min.

2. 2

   Cook the rice: bring 300ml salted water to a boil, add rice, cover and simmer 12 min. Rest off heat 5 min, then fluff.

3. 3

   Heat a griddle or heavy pan over high heat with a little oil. Cook the chicken thighs 6–7 min per side until charred at the edges and cooked through. Rest 3 min, then slice.

4. 4

   Dice the tomato and cucumber. Mix together with a pinch of salt and a drizzle of olive oil if you like.

5. 5

   Warm the pita in the dry pan for 30 seconds per side until puffed and soft.

6. 6

   Build the bowls: rice base, chicken slices, tomato-cucumber mix, a dollop of Greek yogurt, and a piece of warm pita on the side. Finish with a squeeze of lemon and a pinch of dried oregano.