Easy Lunch Prep: Chicken Gyros


Gyros = Life.

One of my favorite lunch time treats? A chicken gyro smothered in tzatziki sauce and topped with sweet tomatoes and crisp lettuce. But usually, I have to find the occasion to visit a street vendor if I'm looking for this tasty treat. Lucky for me, this recipe exists and I can have chicken gyros any day of the week.



For the chicken
- 2 lbs boneless, skinless chicken breasts, chopped into bite-sized pieces
- 1/4 cup olive oil
- Juice from one lemon
- 1 container (5.3 oz) plain Greek yogurt
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon coriander
- Salt and pepper to taste

For the pitas
- ~6 pitas/flatbread
- Tzatziki sauce (I like the cucumber dill salad dressing found in my grocery store's produce section)
- Diced tomatoes
- Diced cucumbers
- Romaine lettuce
- Diced red onions
- Feta cheese
- Optional: chopped fresh cilantro and sliced Kalamata olives (I don't personally have a taste for these, but I know many people do).


For the chicken
1. Mix together olive oil, lemon juice, Greek yogurt, red wine vinegar, oregano, thyme, coriander, salt, and pepper in a bowl.
2. In a large zip-top bag, add chicken and pour this marinade on top. Carefully squish the chicken around in the marinade, making sure it's evenly coated. Seal bag, pressing out excess air. Refrigerate for 2 hours.
3. Once the chicken has marinated, heat a skillet over medium high. Add a good glug of olive oil and bring to temperature. Add chicken to hot oil and cook until each piece is cooked through, ~6-8 minutes. Once no longer pink, move to a plate lined with a paper towel to drain.

To prep and assemble
To heat: Package the chicken, cheese, and veggies together in a container, packing the dressing separately. Package the pita in a zip-top bag. When ready to eat, top the pita with chicken and warm to desired temperature, then top with dressing, cheese, and veggies!
To eat cooled: Package everything together in a container and the pita separately. Toss to coat in dressing and place on pita when ready to eat.
Gluten free?: Make it into a salad! Top the romaine lettuce with chicken, cheese, and veggies, keeping the dressing separate. When ready to eat, dress as you normally would dress a salad.


Chow down on some excellent Greek fare (instead of whatever's warming under the heat lamp in the cafeteria).

SHARE with your friends to save them from lunch-time monotony!