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Chicken Gyro

This tender chicken gyro is coated in tzatziki sauce, tucked into a warm pita, and served with delicious Moroccan couscous.

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Ingredients

Chicken Gyro

  • Greek pita bread (5 pieces)
  • 1/4 cup tzatziki sauce
  • 1 cup romaine lettuce, shredded
  • 5 each 4oz chicken breast, boneless, skinless
  • 2/3 cup tomato, chopped
  • 1/2 cup red onions, slivered
  • 1/2 cup cucumber, peeled, chopped
  • 1 tbsp. feta cheese, crumbled
  • 1/4 tsp. lemon pepper seasoning

Almond Couscous

  • 1 cup water
  • 1 tsp. olive oil
  • 3/4 cup Moroccan couscous
  • 2 tbsp. slivered raw almonds
  • 1/4 cup seedless raisins
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. kosher salt
  • 2 tbsp. green onions, thinly sliced

Wilted Baby Spinach

  • 1/4 tsp. olive oil
  • 1 lb. fresh spinach
  • 1 1/4 tbsp. garlic, diced
  • 1/2 cup red onions, sliced
  • 1 tbsp. balsamic vinegar

Instructions

Chicken Gyro

  1. Preheat oven to 320F; place the chicken breasts on a sheet pan sprayed with nonstick cooking spray.
  2. Bake for 13 minutes or until an internal temperature of 165F is reached.
  3. Spread Tzatziki sauce on each warmed pita bread. Top with shredded romaine lettuce and thinly sliced chicken breasts.
  4. Divide the tomatoes, onions, cucumbers, and feta evenly and place on top of the chicken.
  5. Sprinkle each gyro with lemon pepper seasoning.

Almond Couscous:

  1. Bring water to a boil over heat.
  2. Place couscous in a pan; drizzle oil to coat couscous evenly.
  3. Add almonds, raisins, cinnamon and salt to couscous mixture; and combine thoroughly.
  4. Pour boiling water over couscous mixture, stir to combine and immediately cover tightly with plastic wrap.
  5. Allow couscous to steam in the covered pan for at least 15 minutes.
  6. Remove plastic and "rake" couscous with a fork to combine and separate any clumps.

Plate Assembly

Serve one chicken gyro with 1/3 of a cup (3oz) of almond couscous per serving; garnish with thinly sliced green onions.

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