Deconstructed chicken gyros bowls

12 INGREDIENTS • 6 STEPS • 3HR 35MIN

Deconstructed chicken gyros bowls

Recipe
This deconstructed chicken gyros bowl recipe brings the taste of the Mediterranean to your table. Juicy Greek-style chicken is served with seasoned chips, a fresh Greek-style salad, and warm flatbreads, finished with a dollop of tzatziki, crumbled feta and a squeeze of lemon. It’s an easy, summery dinner that’s perfect for relaxed summer evenings at home.
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This deconstructed chicken gyros bowl recipe brings the taste of the Mediterranean to your table. Juicy Greek-style chicken is served with seasoned chips, a fresh Greek-style salad, and warm flatbreads, finished with a dollop of tzatziki, crumbled feta and a squeeze of lemon. It’s an easy, summery dinner that’s perfect for relaxed summer evenings at home.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

3HR 35MIN

Total time

Ingredients

Servings
4
200 g
M&S frozen straight cut chips
2 tbsp
M&S everything Greek seasoning
1 pack
(400 g)
M&S Greek style British chicken thigh fillets
150 g
M&S Remarksable Value red cherry tomatoes, quartered
1/4
M&S Remarksable Value cucumber, chopped
1
red onion, thinly sliced
1/2 tbsp
balsamic vinegar
optional
1 pack
(180 g)
M&S Greek style flatbreads
as needed
M&S creamy tzatziki
80 g
M&S Greek feta, crumbled
1 handful
fresh dill, finely chopped
1
M&S Remarksable Value lemon, cut into wedges

Nutrition per serving

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Calories
479kcal
Fat
29.3 g
Saturates
13.9 g
Sugars
6.6 g
Salt
1997.9 mg
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Preheat the oven to 220°C/200°C fan/gas mark 7. Arrange the chips (200 g) on a baking tray and sprinkle with half of the Greek seasoning (1 tbsp), then cook in the oven for 22-24 minutes, according to pack instructions.
step 2
After 4 minutes, heat a splash of oil in a large frying pan over a medium heat. Add the chicken (1 pack) to the pan and cook for 18 minutes, turning halfway through.
step 3
Meanwhile, add the tomatoes (150 g), cucumber (1/4) and red onion (1) to a small bowl and mix together with a splash of olive oil, balsamic vinegar (1/2 tbsp) (if you’d like) and the remaining Greek seasoning (1 tbsp).
step 4
Cut the flatbreads (1 pack) into triangles. In the remaining 2-3 minutes of the chips cooking, add the flatbreads to the oven and cook for 2-3 minutes, according to pack instructions.
step 5
Once the chicken is cooked, leave to stand for 2 minutes then slice it into strips.
step 6
Divide the salad between four bowls, then add the chicken, chips and a dollop of tzatziki (as needed). Crumble over the feta (80 g) and sprinkle with a bit of dill (1 handful). Serve each with the flatbread slices and a lemon wedge (1), for squeezing.
step 6 Divide the salad between four bowls, then add the chicken, chips and a dollop of tzatziki (as needed). Crumble over the feta (80 g) and sprinkle with a bit of dill (1 handful). Serve each with the flatbread slices and a lemon wedge (1), for squeezing.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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