Greek Chicken Gyro Skillet
Turn a classic Greek sandwich into an easy weeknight dinner. Chicken, rice, onion, peppers, tomatoes, cucumbers, and Kalamata olives topped with fresh dill and feta cheese!
Servings: 6
Ingredients
- 2 boneless skinless chicken breasts cut into bite-sized pieces
- 3 cloves garlic minced & divided
- 1 tsp. oregano
- kosher salt
- freshly ground black pepper
- 3 T. olive oil divided
- 1/2 red onion chopped
- 1 red bell pepper chopped
- 2 sm. zucchini sliced into rounds
- 1/2 tsp. dried dill
- 1/2 tsp. paprika
- 1 1/2 c. long grain white rice
- 3 c. chicken broth
- Juice of 1/2 lemon
- 1/2 c. grape tomatoes halved
- 1 med. English cucumber chopped
- 1/4 c. kalamata olives halved
- 1/3 c. crumbled feta cheese
- 1 T. fresh dill chopped
- Lemon wedges for serving
Instructions
- Chop chicken and veggies before preparing.
- In a medium bowl, combine chicken with 2 cloves minced garlic and 1 tsp oregano; season with salt and pepper.
- In a large skillet over medium heat, heat 1 tablespoon olive oil. Sear chicken on all sides until golden, about 8 minutes, and remove from skillet to a bowl. Loosely cover with foil to keep warm.
- Add another tablespoon of olive oil to the skillet and add onions and peppers, cooking until the onions become translucent about 5 minutes. Add zucchini and cook until tender, about 5 minutes more. Remove vegetables from the skillet to a bowl. Loosely cover with foil to keep warm.
- Add one more tablespoon of olive oil to the skillet and add the remaining 1 clove minced garlic, dried dill, and paprika and cook until fragrant, 1 minute.
- Add rice, chicken broth, and lemon juice to the skillet and bring to a boil. Place chicken back in with the rice, cover, reduce heat and simmer for 15-20 minutes stirring occasionally, or until the rice is tender and most of the liquid has been absorbed.
- Stir in the cooked vegetables and garnish with chopped tomatoes, cucumbers, olives, crumbled feta, and fresh dill. Serve with lemon wedges.
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