Express
Deconstructed Chicken Gyro
with dill rice, cucumber salad, and tzatziki
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Milk, Wheat
- Protein-Packed
Chef
Laura Alpern
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 4)
- 20 oz. Diced Boneless Skinless Chicken Breasts
- 10.94 oz. Long Grain White Rice
- 2 Persian Cucumber
- 1 Lemon
- 4 oz. Tzatziki Cup
- 2 oz. Pita Chips
- 1½ oz. Greek Feta Dressing
- 1 oz. Crumbled Feta Cheese
- 4 Dill Sprigs
- 1 tsp. Garlic Salt
- 1 tsp. Portuguese Piri Piri Blend
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories630
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Carbohydrates81g
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Net Carbs78g
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Fat18g
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Protein39g
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Sodium1660mg
Recipe Steps
You Will Need
- Salt
- Salted Butter
- Olive Oil
- 1 Medium Pot
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
- 1 Zester
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using Italian sausage, break up sausage until no pink remains and sausage reaches minimum internal temperature, 4-6 minutes.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Cook the Rice
Bring a medium pot with rice, 2 1/2 cups water, and garlic salt to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner. Stir in 1 Tbsp. softened salted butter, 1/2 tsp. lemon zest (to taste), 2 tsp. lemon juice, dill (all prepared in next step), and a pinch of salt until combined. Fluff rice with a fork. Cover and set aside to keep warm.While rice cooks, continue recipe. -
2 Prepare the Ingredients
Coarsely crush pita chips.
Trim cucumbers and thinly slice into rounds. Alternatively, reserve half for snacking/serving on the side.Zest lemon, halve, and juice.Stem dill. -
3 Cook the Chicken
Pat chicken dry. Season all over with piri piri seasoning (use less if spice-averse) and a pinch of salt. Kids not a fan of extra heat? Feel free to skip/reduce the piri piri seasoning.
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.Add chicken to hot pan. Stir occasionally until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Remove from burner.While chicken cooks, continue recipe. -
4 Assemble Cucumber Salad and Finish Dish
In a mixing bowl, combine cucumbers, cheese, a pinch of salt, and 1/3 the dressing (to taste; remaining is yours to use as you please!). Kids want to help? With supervision, have them help assemble the salad.
Plate dish as pictured on front of card, topping rice with chicken and cucumber salad. Garnish with tzatziki and pita chips. Bon appétit!
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