Chicken Gyro Bowls That Come Together Fast in the Pressure Cooker
Customize your dream Chicken Gyro Bowls, juicy, spiced chicken served over a loaded bowl of veggies. Dressed in a simple, delicious Tzatziki.
Equipment
- 1 Pressure cooker
Ingredients
Ingredients
- 1 lb chicken breasts cubed
- 3 tablespoon lemon juice fresh
- 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
- ¼ cup cucumber chopped
- 2 tablespoon fresh dill
- 1 tablespoon fresh cilantro
- ¼ cup tomatoes chopped
- ¼ cup cucumber diced
- ½ cup cooked quinoa
- ¼ cup kalamata olives
- ¼ cup romaine lettuce shredded
- 3 tablespoon red onions diced
- 3 tablespoon feta optional, crumbled
Instructions
Instructions
- Mix lemon juice, olive oil, paprika, oregano, basil, cumin, salt, and pepper in a big bowl. Add cubed chicken breasts and toss them until well-coated. Let it rest for around 15 minutes to marinate.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
- Attach sealing ring to your pressure cooker lid and cook marinated chicken on high pressure for 8 minutes. Do a quick release when done.
- While chicken is cooking, prepare bowls with a base of Greek yogurt or sour cream.½ cup plain greek yogurt
- Once chicken is done, slice or shred it as desired. Place on top of yogurt base.½ cup plain greek yogurt
- Add fresh chopped veggies, olives, quinoa, and herbs on top. Sprinkle with optional crumbled feta if desired.¼ cup cucumber, 2 tablespoon fresh dill, 1 tablespoon fresh cilantro, ¼ cup tomatoes, ¼ cup cucumber, ½ cup cooked quinoa, ¼ cup kalamata olives, ¼ cup romaine lettuce, 3 tablespoon red onions, 3 tablespoon feta
Notes
Use pre-cooked quinoa or salad mix bags for easier preparation. Feel free to swap Greek yogurt for sour cream or tzatziki as per taste.