Quick chicken gyro bowl

Ingredients for 3 servings:

• 600 g potatoes
• 3 tbsp oil
• 2 tsp gyro seasoning
• 1 tsp salt
• 1 handful of cherry tomatoes
• 1 handful of parsley, flat
• ½ iceberg lettuce
• ½ cucumber(s)
• Dressing of your choice
• 500 g gyro meat (chicken gyro)
• 400 g coleslaw
• 1 onion(s)
• Cherry tomatoes

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Perfect after sports or as dinner

Preheat the oven to 200°C (top/bottom heat). Peel and dice the potatoes, then mix them with the oil and seasoning in a bowl. Place them on a baking sheet lined with parchment paper and bake for about 30 minutes, until the potatoes are browned. Meanwhile, cut the iceberg lettuce into bite-sized pieces and place them in a large bowl. Halve the cherry tomatoes, cut the cucumber into bite-sized pieces, and add both. Peel, halve, and slice the onion. Set half of the onion strips aside and add the other half to the salad in the bowl. Finely chop the parsley and add it to the bowl. Dress the salad with your choice of dressing just before assembling the bowls. 15 minutes before the potatoes come out of the oven, fry the chicken gyro with the remaining onion strips in a pan. If the chicken fillet strips aren’t pre-seasoned, season with a little gyro seasoning, paprika, salt, and pepper. When the potatoes are ready, arrange the salad and divide it between three bowls. Divide the potatoes, coleslaw, and chicken gyro among the bowls.