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  • M V

    Greek Chicken Make the tzatziki sauce the day before and marinate the chicken the day before. Some Greek tidbits from Ellie at Ellie says Opa: 1) Gyro is pronounced Yee-Roh not Jy-Roh. But Jy-Roh is so much more fun to say. 2) Traditional pitas don't have a pocket in them. Chicken Gyros Source: adapted from Annie-Eats Tzatziki sauce: 1 cup plain Greek yogurt 1 regular cucumber, peeled and seeded 1 teaspoon minced garlic 1 teaspoon white wine vinegar Salt and pepper Squeeze of fresh lemon juice Extra virgin olive oil For the chicken: 2 teaspoons minced garlic Juice of 1 lemon (2-3 Tablespoons) 2 teaspoons red wine vinegar 2 Tablespoons extra virgin olive oil 2 heaping Tablespoons plain Greek yogurt 1 Tablespoon dried oregano Salt and pepper 1 1/4 lbs. boneless, skinless chicken breasts To assemble: Pita bread Fresh tomatoes, seeded and diced Red onion, sliced thin Directions: Shred the cucumber or chop in food processor. Wrap in a towel a squeeze to remove as much water as possible. Mix together the yogurt, shredded cucumber, garlic, white wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil. Refrigerate for at least 30 minutes before serving to allow the flavors to meld. To prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour. Cook the chicken as desired, either in the skillet or with the broiler. Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes. Cut into strips. Heat pitas. Top with chicken, tzatziki sauce, diced tomatoes and sliced onions. Serve immediately.

  • Grace Silva

    Chicken Gyros. Cut oil to 1 T and use 0% Greek yogurt and Joseph's pitas. E main dish

  • Ariel Rodriguez

    Healthy Chicken Gyros . Source: adapted from Annie-Eats . Tzatziki sauce: 1 cup plain Greek yogurt 1 regular cucumber, peeled and seeded 1 teaspoon minced garlic 1 teaspoon white wine vinegar Salt and pepper Squeeze of fresh lemon juice Extra virgin olive oil . For the chicken: 2 teaspoons minced garlic Juice of 1 lemon (2-3 Tablespoons) 2 teaspoons red wine vinegar 2 Tablespoons extra virgin olive oil 2 heaping Tablespoons plain Greek yogurt 1 Tablespoon dried oregano Salt and pepper 1 1/4 lbs. boneless, skinless chicken breasts . To assemble: Pita bread Fresh tomatoes, seeded and diced Red onion, sliced thin . Directions: Shred the cucumber or chop in food processor. Wrap in a towel a squeeze to remove as much water as possible. Mix together the yogurt, shredded cucumber, garlic, white wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil . Refrigerate for at least 30 minutes before serving to allow the flavors to meld . To prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour . Cook the chicken as desired, either in the skillet or with the broiler. Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes. Cut into strips. Heat pitas. Top with chicken, tzatziki sauce, diced tomatoes and sliced onions. Serve immediately.

  • Annette Johner

    because she included recipe here I left her comments intact... I saw these on Annie Eats and she said they were her new favorite meal and let's face it...she's cooked a few. These are a healthy start to the new year. I made whole wheat version of her pitas to be on the healthier side and the tzatziki is yogurt based so it can't be bad. You can very well buy store bought pitas but I was having a Martha moment and felt like doing my own. And they were so soft and yummy. I loved the cool, creamy, refreshing sauce on the chicken. So good. Also, if you really want the flavors to blend make the tzatziki sauce the day before and marinate the chicken the day before. Some Greek tidbits from Ellie at Ellie says Opa: 1) Gyro is pronounced Yee-Roh not Jy-Roh. But Jy-Roh is so much more fun to say. 2) Traditional pitas don't have a pocket in them. Chicken Gyros Source: adapted from Annie-Eats Tzatziki sauce: 1 cup plain Greek yogurt 1 regular cucumber, peeled and seeded 1 teaspoon minced garlic 1 teaspoon white wine vinegar Salt and pepper Squeeze of fresh lemon juice Extra virgin olive oil For the chicken: 2 teaspoons minced garlic Juice of 1 lemon (2-3 Tablespoons) 2 teaspoons red wine vinegar 2 Tablespoons extra virgin olive oil 2 heaping Tablespoons plain Greek yogurt 1 Tablespoon dried oregano Salt and pepper 1 1/4 lbs. boneless, skinless chicken breasts To assemble: Pita bread Fresh tomatoes, seeded and diced Red onion, sliced thin Directions: Shred the cucumber or chop in food processor. Wrap in a towel a squeeze to remove as much water as possible. Mix together the yogurt, shredded cucumber, garlic, white wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil. Refrigerate for at least 30 minutes before serving to allow the flavors to meld. To prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour. Cook the chicken as desired, either in the skillet or with the broiler. Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes. Cut into strips. Heat pitas. Top with chicken, tzatziki sauce, diced tomatoes and sliced onions. Serve immediately.

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