Adding delicious, new flavors to your homecooked meals this spring may be easier than you think. A secret ingredient like cooking wine is a simple way to add a boost of flavor to all kinds of recipes.
During the spring months, few people would prefer cooking in the kitchen for hours rather than enjoying the outdoors. Make spending time with family and friends even more special by sharing a quick, delicious, spring-inspired meal together. Time-saving dishes at home begin with an option like Holland House® Cooking Wines that add an extra boost of flavor to recipes like Chicken Gyro Bowls. Perfect for a weeknight meal, the recipe combines pantry staples and enticing seasonings for an easy-to-make dish using a slow cooker.
Featuring savory chicken gyro meat atop a scoopful of rice, crisp and vibrant veggies, and garnished with crumbly feta and tangy tzatziki sauce, the bowls are bursting with flavor and perfect for the season.
Chicken Gyro Bowls
Recipe courtesy of Jillian of Food, Folks and Fun
Prep time: 20 minutes
Cook time: 4-6 hours
Chicken Gyro Meat:
¾ cup chicken broth
2 tablespoons lemon juice
1 ½ tablespoons dried oregano
1 teaspoon salt
½ teaspoon pepper
1 medium yellow onion, roughly chopped
2 pounds boneless, skinless chicken breasts, thawed
4 large garlic cloves, minced
2 cups long-grain rice
1 medium cucumber, seeded and sliced
1 large tomato, chopped
1 cup shredded iceberg lettuce
½ cup crumbled feta cheese
1 ½ cups tzatziki sauce
black pepper, to taste
4 pitas, warmed and cut into wedges
To make chicken gyro meat
In small bowl or liquid measuring cup, whisk cooking wine, chicken broth and lemon juice; set aside.
In separate small bowl, combine dried oregano, salt and pepper; set aside.
Add chopped onion to bottom of slow cooker and lay chicken breasts on top of onions.
Pour cooking wine mixture over onions and chicken.
Sprinkle half of oregano mixture over top of chicken. Flip chicken over and sprinkle remaining oregano mixture over chicken.
Evenly distribute minced garlic over chicken.
Cover slow cooker with lid and cook on high 4-6 hours or low 6-8 hours.
Shred cooked chicken then use wooden spoon to mix shredded chicken, onions and remaining liquid together. Turn off slow cooker and let mixture sit, with lid on, while preparing rice.
To make gyro bowls
Cook rice according to package instructions.
Place rice in bowls and top with chicken gyro mixture, cucumber, tomato, lettuce, feta, tzatziki sauce and black pepper, to taste. Serve with pita wedges. ♦