Very rarely do things go as planned on our weekends, and this one was no exception. Originally, my plan was to make a Greek chicken pizza for dinner since it was my high carb day. I was so excited too, because I miss pizza. I really, really miss pizza. Ugh. Anyhow, it was the first pretty day we’ve had in a very long time, so we decided last minute to head to Branson where there is an outdoor mall. The kids desperately needed to get some sunshine…come to think of it, so did I. Winter sucks.
Because of this little impromptu trip, I forgot to set out the Red Sauce I had in the freezer to thaw. We didn’t return home from shopping until around 4. Unfortunately that’s just far too late to thaw the glass jar properly, and a pizza is hardly a pizza without sauce. I wasn’t about to hop back in the car to go get some at the store either, so I reluctantly decided to just change things up a bit.
I still wanted Greek flavors, so I opted instead to try my hand at making some chicken gyros. We had some extra chicken breasts, cucumbers, and pita; I already purchased the feta and Greek seasoning for the pizza; and Greek yogurt is a staple in our house, so are onions, lemons and garlic. I was set! It’s crazy what you can throw together when you have a stocked kitchen!
After the first bite, I completely forgot about my need for pizza. The flavors were as bright as the colors on my plate. These things were so good! So good, I can’t wait to share the recipe. Enjoy!
- Boneless, Skinless Chicken Breast, trimmed of fat
- Cavender's No Salt Greek Seasoning
- Olive Oil, or Coconut Oil
- Salt & Pepper
- Preheat the oven to 350.
- Trim the fat, or any other undesireables, then cut the breast in half, so you have two, equally thick cutlets. (This helps with cook time, and even cooking)
- Set chicken in a 9 x 13 Pyrex baking dish
- Drizzle (or spray) lightly with olive oil on both sides
- Dust the breast with seasoning on both sides
- Bake until done, about 15-20 minutes
- Let Cool slightly before slicing on a bias
Now, what I think really makes these gyros amazing is the Cucumber Salsa and Tzatziki sauce (a greek yogurt dill sauce). The salsa is also great as a stand alone. I found myself eating it right out of the bowl with a big ass spoon it was so good!
- 225g Mini Cucumbers, Peeled and diced (about 4 - 5 cucumbers)
- 2 Roma Tomatoes, seeded and diced
- 100g Red Onion, diced (about 1/2 an onion)
- 1/2 Lemon, juice only
- 1 t dried parsley
- 1/2 t dried mint
- Slice and Dice everything
- Toss it all together
- Chill for a bit and serve!
- Drizzle a bit of olive oil in it to really elevate this dish. This recipe does not have olive oil in it because I couldn't fit the extra fat into my macros. High carb day, means low fat day +(
How to Build your Gyro
Warm the Pita in the oven for a couple minutes or pop them in the microwave for a few seconds. I used Joseph’s Flax, Oat Bran & Wheat Pita Bread found at Walmart this time, but if you’re feelin’ froggy, and you have the time, make your own! Here is my recipe for fresh whole wheat pita bread. It is divine! Top your warm pita with chicken, then txatziki, salsa, and a touch of feta cheese. Dice up some marinated artichokes as a topper for an extra blast of flavor. Serve with your favorite vegetable and you are on your way!
This meal is easy to adjust to fit your macro-nutrient needs which is another reason why I love it so much. If carbs are completely out of the question for you, then eliminate the pita and replace it with a bed of spring greens and spinach, then drizzle with a small amount of extra virgin olive oil. Yum!