Chicken gyro pan

Ingredients for 4 servings:

• 160 g basmati rice
• 2 tbsp tomato paste
• 400 g chicken breast fillet(s)
• 2 tbsp gyro seasoning
• 1 onion(s), diced
• 3 garlic cloves, diced
• 1 zucchini
• 1 bell pepper(s)
• 500 ml vegetable stock
• salt and pepper
• Paprika powder, sweet
• olive oil
• 100 g Greek yogurt
• Parsley

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

with zucchini, peppers and Greek yogurt

Dice the chicken and toss with the gyro seasoning and a little oil. Halve the zucchini lengthwise and slice. Cut the bell pepper into approximately 1 cm cubes. Sear the chicken in a pan for 5 minutes and set aside. Sauté the onion, bell pepper, and garlic with the tomato paste. Briefly fry the zucchini and rice, then deglaze with the vegetable stock. Add the spices and simmer on low heat with the lid on for 15 minutes. Add the chicken back in and simmer for another 2 minutes. Season the Greek yogurt with salt and pepper. Serve with the yogurt and parsley.