Healthychickengyros Recipes

EASY CHICKEN GYROS WITH TZATZIKI SAUCE

Steps:

• Combine the lemon juice, yogurt, and sea salt in a large bowl and add the chicken tenders, tossing to coat well. Cover with plastic wrap and refrigerate for 30 minutes or overnight.
• Heat a large non-stick skillet over medium-high heat and add 1 tablespoon of olive oil. Add half of the chicken tenders to the pan, shaking off the excess yogurt mixture before adding to the pan. Cook the chicken tenders for about 5 minutes, undisturbed, until browned, then flip and cook for another few minutes or until the chicken is cooked through. Transfer to a platter, add the additional tablespoon of olive oil and cook the remaining chicken tenders.*
• Prepare the tzatziki sauce by grating the cucumber. Gather the cucumber together and place in a paper towel and press the water out of the shredded cucumber and place in a medium size bowl. Add the yogurt, garlic, red wine vinegar, fresh dill, kosher salt and freshly ground black pepper and mix well. Cover and refrigerate for 30 minutes or up to 3 days.
• Warm the pita bread in a toaster oven or in the microwave for 30 seconds.
• Spread some of the tzatzhiki sauce onto the warm pita bread with tomatoes, sliced red onion and 2 or 3 slices of chicken tenders. Fold the pitas and wrap in parchment paper or serve immediately.

EASY CHICKEN GYRO

Steps:

• Place Greek yogurt, cucumber, dill weed, 2 cloves garlic, white vinegar, 1 teaspoon lemon juice, 1 tablespoon olive oil, salt, and black pepper in a blender. Blend until smooth; set aside.
• Whisk together 4 cloves minced garlic, juice of 1 lemon, red wine vinegar, 2 tablespoons olive oil, and oregano in a large glass or ceramic bowl. Season to taste with salt and black pepper.
• Stir in chicken strips and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Place chicken on a large baking sheet.
• Broil the chicken in the preheated oven until lightly browned and no longer pink in the center, 2 to 4 minutes per side.
• Transfer cooked chicken to a plate and allow to rest for 5 minutes.
• Heat 1 teaspoon olive oil in a large skillet over medium heat; place each pita bread into the skillet until warm and soft, about 2 minutes per pita.
• Serve warmed pita bread topped with chicken strips, yogurt sauce, tomatoes, onion, and lettuce.

HERBY CHICKEN GYROS

Steps:

• Cut the chicken breast in half lengthways, then cover with cling film and bash with a rolling pin to flatten it. Brush with some oil, then cover with the garlic, oregano and some pepper. Heat a non-stick frying pan and cook the chicken for a few mins each side. Meanwhile, mix the yogurt, cucumber and mint to make tzatziki.
• Cut the tops from the pittas along their longest side and stuff with the chicken, tomato, pepper and tzatziki. Poke in a few mint leaves to serve. If taking to the office for lunch, pack the tzatziki in a separate pot and add just before eating to prevent the pitta going soggy before lunchtime.

HEARTY CHICKEN GYROS

Steps:

• Place chicken, marinade and mint in a shallow dish and turn to coat. Cover and refrigerate up to 6 hours., Drain chicken, discarding marinade. Place a large nonstick skillet over medium-high heat. Add chicken; cook and stir until no longer pink, 4-6 minutes., In a small bowl, mix sauce ingredients. In another bowl, combine cucumber, tomato and onion. Serve chicken in pita pockets with sauce, vegetable mixture and cheese.

HEALTHY CHICKEN GYROS

Steps:

• Place chicken in bowl and toss to coat with 2T olive oil, Italian seasoning and salt and pepper.
• Coat the chicken evenly. Let sit 15 minutes.
• Meanwhile, in food processor, combine feta, yogurt, garlic and 1/8 t black pepper. Mix until combined. Set aside.
• In a skillet over med-high heat use remaining 2T of olive oil and saute chicken until browned and cooked through.
• Wrap pitas in foil and warm pitas in the oven.
• Mix cucumber and tomatoes into the yogurt sauce.
• Place cooked chicken in pitas, top with sauce.
• Serve warm.