A quick and easy delicious Healthy Chicken Gyro recipe. You can either stuff the ingredients into a pita or make a yummy Greek salad. Gyros make a great lunch or dinner!
You remember my Pita Bread recipe don’t you? The one that had me high fiving myself and doing a happy dance? I made those pitas so I could make this delicious Chicken Gyro recipe. Talk about an easy peasy dinner!
I don’t know what exactly goes into that cone of meat that you see in Greek restaurants. It’s delicious, but maybe I am better off not knowing. So, when Debbie of The Mountain Kitchen posted her Chicken Gyros, I knew that we would love them. We often go out for gyros for lunch on our summer Saturdays. They don’t leave us feeling heavy or in a food coma.
Debbie prepared her Gyros in 30 minutes. I had a little more time so in addition to marinating the vegetables as she did, I also marinated my chicken for a little longer. Debbie had said the longer the better. The other change that I made was her dressing calls for an equal amount of vinegar to oil. I used 1/2 part vinegar to 1 part oil. Lastly, I had some tzatziki that I put inside my pita before adding the ingredients. I’m writing up my recipe instructions, but please visit Debbie for a look at all of her amazing recipes.
Chicken Gyros
Ingredients
- 1 skinless boneless chicken breast sliced thin
- 1 cup cherry tomatoes quartered
- 1 cucumber diced
- 1/4 sweet onion sliced thinly
- 12 Kalamata olives halved
- 2 cups lettuce shredded
- 4 pieces of Pita Bread sliced in half
- Feta cheese crumbled
Greek Dressing
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1-1/4 tsp dried oregano
- 1-1/4 tsp dried basil
- 1-1/4 tsp garlic powder
- 1 tsp salt
- 1 tsp pepper
- 1 tsp dijon mustard
Instructions
- Prepare the dressing by combining all ingredients into a jar or salad cruet. Shake to combine.
- Combine tomatoes, cucumber, onion and olives in a ziplock bag and drizzle lightly with Greek dressing. Refrigerate 30 minutes or longer.
- Place sliced chicken in another ziplock bag and drizzle lightly with Greek dressing. Refrigerate 30 minutes or longer.
- Heat 1 tablespoon of olive oil in a heavy skillet. Add chicken and cook 4 minutes on each side or until done. Set aside and keep warm.
- Drain marinade from vegetables and add to chopped lettuce.
- Build Gyro by placing marinated vegetable lettuce mixture in the pita bread. Add chicken and top with Feta cheese.
- Serve immediately.
Nutrition
These gyros are a favorite in our family. Here are a couple more of our favorites that are perfect for any meal and won’t leave you feeling heavy or in a food coma!
Easy Thai Peanut Chicken Sandwich
The Most Amazing Shrimp BLT Sandwich
Spicy Beef Sloppy Joes Recipe
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Donna says
That looks so tasty. I had a gyro for the first time in Seattle. Now I will be making them, thank you.
Julie Menghini says
Thank you Donna! I just love them and need to make them again. I like them especially in the warmer months.
Jennifer A Stewart says
Gyros are so awesome! I love to add hummus to mine and lots of hot peppers!!
Julie Menghini says
I love that idea Jennifer! I’m a hummus lover too!
Frugal Hausfrau says
I’m loving this, Julie, especially with your home-made pita! I’ve found it pretty hard to find good fresh pita bread in some areas. I’ve made my own before but was never quite happy with them so I’m looking forward to trying yours.
Thanks for sharing with us on Throwback Thursday!
Mollie
Julie Menghini says
Thank you! I love sharing with your party but have to admit most of the time I miss getting in! I’ve got to get better doing this!
Sandi (@fearless_dining) says
I would totally do the happy dance too if I could get pita bread like that 🙂
Julie Menghini says
Thank you Sandi!
Naina says
These gyros look fantastic Julie!! I too wonder about what goes into those cones of meat 😀 Don’t think I wanna know either! These are a much healthier alternative! YUM!
Julie Menghini says
Ha Naina! Homemade is probably always better even though I mush admit that those gyros are so good.