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Per serving
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- 1
Marinate the chicken
In a large resealable bag, combine lemon juice, olive oil, 1 tsp of the garlic, ground mustard, and oregano. Slice chicken into 1/2-inch strips and add to the bag. Seal and turn to coat. Refrigerate for at least 1 hour, or overnight for best flavor.
- 2
Make the tzatziki
In a small bowl, combine the cucumber (peeled and finely chopped), Greek yogurt, dill, and remaining 1/2 tsp garlic. Mix well, cover, and refrigerate until ready to serve.
- 3
Cook and assemble
Heat a large nonstick skillet over medium heat. Drain chicken from marinade and discard the marinade. Cook chicken, stirring occasionally, for 7-8 minutes until no longer pink and lightly browned. Divide chicken among pita breads, top with thinly sliced red onion and a generous spoonful of tzatziki, and fold in half to serve.
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Chicken Gyros
Created by: MacroMeals
Ingredients
- 1/2 cup lemon juice
- 1/4 cup olive oil
- 1 1/2 tsp garlic
- 1 tsp ground mustard
- 1 tsp dried oregano
- 1 lb boneless skinless chicken breast
- 1 cup cucumber
- 2/3 cup plain Greek yogurt
- 1/2 tsp dried dill weed
- 4 pita bread
- 1 red onion
Instructions
- Marinate the chickenIn a large resealable bag, combine lemon juice, olive oil, 1 tsp of the garlic, ground mustard, and oregano. Slice chicken into 1/2-inch strips and add to the bag. Seal and turn to coat. Refrigerate for at least 1 hour, or overnight for best flavor.
- Make the tzatzikiIn a small bowl, combine the cucumber (peeled and finely chopped), Greek yogurt, dill, and remaining 1/2 tsp garlic. Mix well, cover, and refrigerate until ready to serve.
- Cook and assembleHeat a large nonstick skillet over medium heat. Drain chicken from marinade and discard the marinade. Cook chicken, stirring occasionally, for 7-8 minutes until no longer pink and lightly browned. Divide chicken among pita breads, top with thinly sliced red onion and a generous spoonful of tzatziki, and fold in half to serve.