Recipe
Main Dish
Chicken Gyros
Primary Media
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 small cucumber | ||
| ⅓ tsp. Hy-Vee dill weed | ||
| 1 (5.3 oz) container low fat plain yogurt | ||
| 1 ½ tsp. Hy-Vee sugar | ||
| ⅛ tsp. Hy-Vee garlic powder | ||
| ⅛ tsp. celery salt | ||
| 1 lbs. boneless, skinless chicken breast, cut into bite-size pieces | ||
| 2 tsp. Hy-Vee Select garlic-flavored olive oil | ||
| 4 flat breads | ||
| chopped tomatoes, optional | ||
| white onion slices, optional |
Directions
- Peel cucumber and remove seeds. Place cucumber in a food processor and process until smooth. Drain well.
- In a small bowl, stir together cucumber, dill weed, yogurt, sugar, garlic powder and celery salt. Divide sauce in half. Remove half of sauce and place in a plastic resealable bag. Cover and refrigerate remaining half.
- Add chicken to the plastic bag. Shake to combine; refrigerate overnight.
- Heat oil in a medium skillet over medium heat. Add chicken and cook until cooked done (165 degrees) about 7 minutes.
- To serve, evenly divide chicken between flat breads. Top with tomatoes and onion slices, if desired. Top with remaining cucumber sauce.
Nutrition facts
Servings
440 Calories per serving
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 75mg
- Sodium: 70mg
- Total Carbohydrates: 43g
- Protein: 37g
Daily Values
0%
Vitamin A 2%
0%
Vitamin C 4%
0%
Iron 15%
0%
Calcium 20%