We’re bringing the holiday vibes to you this summer with the gorgeous flavours of the Mediterranean.
We’ve filled our gyros bowl with juicy marinated chicken, fresh Greek salad, lemony potatoes and roasted veg – with added halloumi, couscous and houmous thrown in for good measure!
Feel free to mix and match ingredients to build a bowl that ticks your boxes – you could even load your ingredients into a Slimming World wrap if you prefer.
Slimming World gyros bowl video
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Slimming World gyros bowl recipe
serves 2
9½ Swips per serving (deduct 9½ Swips if using the feta and halloumi together as a full Healthy Extra calcium choice, and the olives as half a Healthy Extra healthy fats choice)
ready in 55 minutes, plus 4 hours marinating
What you need:
For the chicken gyros:
4 large skinless, boneless chicken thighs, visible fat removed
100g fat-free natural Greek yogurt
½ tsp lemon juice
1 tbsp red wine vinegar
2 garlic cloves, crushed
1 tsp ground cumin
½ tsp dried oregano
1 tsp sweet paprika
¼ tsp ground cinnamon
For the Greek salad:
½ cucumber, diced
11-13 baby plum tomatoes, halved
1 red onion, diced
65g reduced-fat feta, crumbled
100g pitted black olives in brine
dried oregano, to taste
For the potatoes:
250g baby potatoes, halved
juice of ½ lemon
1 tsp dried oregano
For the roasted veg:
2 peppers (1 red and 1 yellow), deseeded and sliced
1 red onion, quartered
1 cal cooking spray*
To serve:
45g reduced-fat halloumi
90g dried couscous (optional)
Slimming World houmous (optional)
What you do:
1. Start by marinating the chicken. Place the chicken thighs in a bowl with the yogurt, lemon juice, red wine vinegar, garlic, cumin, oregano, paprika, cinnamon, ½ tsp salt and a generous grind of black pepper. Mix well to coat the chicken evenly, then cover and chill for up to 4 hours.
2. Preheat your oven to 220°C/200°C fan/gas mark 7.
3. Prepare the Greek salad by combining the cucumber, tomatoes, red onion, feta and olives in a bowl. Sprinkle with a little dried oregano, season to taste and set aside.
4. Place the halved baby potatoes in a bowl. Add the lemon juice and oregano, then toss to coat.
5. Arrange the marinated chicken, peppers and red onion on a baking tray and spritz with 1 cal cooking spray. Roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender. Once cooked, cut the chicken into slices.
6. Meanwhile, spray the air-fryer basket with 1 cal cooking spray. Cook the potatoes at 200°C for around 20 minutes, shaking the basket halfway through, until golden and cooked through.
7. At the same time, pan-fry the halloumi for 1-2 minutes on each side until golden brown, and, if using, cook the couscous according to the pack instructions. Once cooked, fluff with a fork and set aside.
8. Divide the couscous (if using) and potatoes between two bowls. Add the Greek salad, roasted vegetables and sliced chicken. Finish with the halloumi and a spoonful of Slimming World houmous (if using) and enjoy! You might even have leftovers for lunch the next day… or not 😉.
More on the blog: Fire up the BBQ for an al fresco feast
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