Chicken Gyro Bowls: A Pressure Cooker Delight
Customize your dream Chicken Gyro Bowls with juicy, spiced chicken served over a loaded bowl of veggies, dressed in a simple, delicious Tzatziki.
Equipment
- 1 Pressure Cooker
Ingredients
Main ingredients
- 1 lb chicken breasts cubed
- 3 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ cup plain Greek yogurt or sour cream
- 1 tablespoon fresh lemon juice
- ½ teaspoon salt
- 1 teaspoon garlic
- ¼ cup cucumber chopped
- 2 tablespoon fresh dill
- 1 tablespoon fresh cilantro
- 3 tablespoon feta optional
- ¼ cup tomatoes chopped
- ¼ cup cucumber diced
- ½ cup cooked quinoa
- ¼ cup kalamata olives
- shredded romaine lettuce
- 3 tablespoon red onions diced
- feta crumbled
Instructions
Instructions
- Mix chicken with lemon juice, olive oil, paprika, oregano, basil, cumin, salt, and pepper in a bowl. Make sure every piece gets coated good.
- Let that chicken chill and soak in the flavors for about 15 minutes.
- Place the chicken inside your pressure cooker and seal the lid tight.
- Set the pressure cooker to high pressure and cook for 8 minutes. Watch for that valve hiss to know it’s working.
- Once timer’s up, let it do a natural release for about 5 minutes to keep the chicken juicy.
- Finish with a slow release to let out the rest of steam cues before opening the lid.
- Open the lid, and you’ll catch the tender pull test with a fork poking the chicken. It should be soft and easy to shred or slice.
- Serve the chicken over your bed of romaine with quinoa, cucumber, tomatoes, olives, red onions, and a dollop of Greek yogurt. Sprinkle feta on top if you like.
Notes
Don’t overcook the chicken! It’s always best to have a digital meat thermometer. This will help keep the chicken nice and juicy.