Wow! Elly sure knows what she’s talking about! These gyros were flavorful and filling without being heavy. I lightened them up just a tad bit more that she already had, and I thoroughly enjoyed them. They were incredible to next day, as well. Maybe even better!
If you’re looking for a great recipe to add to your healthy and quick weeknight rotation, try these. While you’re at it, tag on a side of this hummus served with fresh veggies. I thought it was a perfect meal.
1 lb chicken breasts
4 cloves garlic, smashed
uice of 1 lemon
3 tsp. red wine vinegar
2 heaping TBSP plain yogurt
1 TBSP dried oregano
salt and pepper
1/2 batch of tzatziki (recipe below)
sliced red onions
6 whole-wheat pitas (pocketless, if you can find them)
Ingredients for tzatziki:
1 (16 oz.) container nonfat Greek yogurt
1/2 English cucumber, seeded
2 cloves garlic, shredded
2 tsp. white wine vinegar
1 TBSP fresh mint, finely chopped
salt and a little pepper
1. Whisk together the garlic, lemon juice, vinegar, yogurt, and oregano in a glass baking dish. Add the chicken and rub the marinade in. Cover and refrigerate for at least an hour. (I did mine in the morning before work and it was great by that night!)
2. Preheat saute pan or grill pan over medium to medium-high heat. Sprinkle the chicken with salt and pepper on both sides, and then cook until cooked through, about 6 minutes per side, depending what size/type chicken you are using. Allow the chicken to rest for a few minutes before slicing into strips.
3. Meanwhile, heat your pitas, either on the stove burner or under a broiler.
4. To serve, top the pita with chicken, tzatziki, tomatoes, onions. Roll up and eat!
One year ago: apple-ginger-cranberry pie