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Time: 30-40 minutes | Serves: 2-4
INGREDIENTS:
For The Meatballs
2 (8oz) Pre-Portioned Ground Chicken (1lb) |
4 cloves Minced Garlic |
¼ cup Panko Breadcrumbs |
¼ cup Minced Parsley (Fresh or Dried) |
2 tbsp. Minced Dill (Fresh or Dried) |
2 tsp. Dried Oregano |
½ tsp. Salt |
½ tsp. Black Pepper |
⅓ cup Crumbled Feta Cheese |
splash Lemon Juice (or Lemon Zest) |
For The Rice
1 cup Brown Rice |
1½ cups Water |
1 tbsp. Butter |
Salt & Pepper to taste |
To Serve
1 cup Diced Cucumber |
1 cup Cherry Tomatoes (Halved) |
1 cup Diced Red Onion |
1 cup Crumbled Feta Cheese |
1 cup Tzatziki Sauce |
Pita Bread |
DIRECTIONS:
Step 1
Defrost (1) 16oz Package of Pre-Portioned Ground Chicken. Pre-heat oven to 400º F.
Step 2
In a large bowl, combine ground chicken, garlic, panko breadcrumbs, parsley, dill, oregano, salt, pepper, feta cheese, and a splash of lemon juice. Mix well and form into 16-20 small meatballs. Place on a parchment-paper lined baking sheet and cook for 20-25 minutes.
Step 3
Add water, butter, salt and pepper to a small pot. Bring to a boil.
Once boiling add in brown rice. Turn heat to low, cover and simmer for 20 minutes.
Step 4
Add rice to bowl. Top with chicken gyro meatballs, cucumber, tomato, onion, feta, and tzatziki sauce to taste. Serve with warmed pita bread.