Chicken Gyros Preparation

Lemon, turmeric and rich Mediterranean flavors add brightness to this light but flavorful dish.

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Chicken Gyros Preparation

Included Ingredients

Chicken breast, lemon, salt, broth, seasonings.

Groceries Needed

  • Whole wheat pita bread
  • Feta cheese
  • Tomato
  • Red onion
  • Tzatziki sauce
  • Olives
  • Lettuce

Optional Additions

  • Lemon juice
  • Salt and pepper to taste

Preparation & Serving Instructions

Cook times are for frozen meals. Times may vary by slow cooker/pressure cooker. Ensure all food reaches 165°F (74°C) before serving. If cooking a thawed meal, use the shorter cooking time listed as a guideline.

Cook: Follow the cooking instructions below.

Serve: Serve on whole wheat pita or flatbread with desired toppings and tzatziki sauce.

Tzatziki sauce: Mix 1 cup plain Greek yogurt, 1 tsp lemon juice, ½ cucumber peeled and chopped, 1 tsp dried dill.

Alternative Serving Instructions:

Serve as a Chicken Caesar salad.

Serve as Balsamic chicken salad (strawberries, cranberries, almonds, feta cheese, romaine lettuce, balsamic dressing).

Add cream cheese and serve over pasta.

Serve over rice or orzo with red onion, cucumber, tomatoes, and feta cheese.

Chicken Gyro Baked Taquitos Recipe

Low Carb Serving Suggestion:

Serve with lower carb tortillas or flatbread

Small

3 Servings

Stovetop

Cook from frozen in medium saucepan over medium heat. Break up as it thaws and cooks. cover and cook over medium-low heat for 25-30 minutes. Can add extra water if needed.

Oven

Thaw meal in refrigerator overnight. When thawed, place in oven proof baking dish, cover and bake at 350F for 45 minutes or to internal temperature of 165 F.

Pressure Cooker

Cook on manual for 20 minutes, natural pressure release or to internal temperature of 165 F. May add up to 1/4 cup of liquid before cooking to bring up to pressure. *If chicken isn't cooked through after 20 minutes, shred and return to pressure cooker. Cook on sauté setting until cooked through.

Slow Cooker

Using a 1.5-2 quart slow cooker, cook on low 3-4 hours or to an internal temperature of 165° F. Remove chicken, shred, and return to juices before serving.

Grill

Thaw in fridge, under cold water, or in the microwave. Skewer meat and cook on grill, rotating often, until cooked through or to internal temperature of 165° F. Discard remaining liquid (DO NOT POUR OVER COOKED MEAT).

Seasoning

For stronger flavors, add 30-60 minutes before serving:

Oregano | ½ tsp

Splash of lemon juice

Salt and pepper, to taste

Medium

6 Servings

Slow Cooker

Cook on low 3-4 hours, or to an internal temperature of 165° F. Remove chicken, shred, and return to juices before serving.

Pressure Cooker

Cook on manual for 30 minutes, or to internal temperature of 165° F. Natural pressure release. May add ¼ cup liquid before cooking to bring up to pressure. *If chicken isn’t cooked through after 30 minutes, shred and return to pressure cooker on sauté setting.

Grill

Thaw in fridge, under cold water, or in the microwave. Skewer meat and cook on grill, rotating often, until cooked through or to internal temperature of 165° F. Discard remaining liquid (DO NOT POUR OVER COOKED MEAT).

Seasoning

For stronger flavors, add 30-60 minutes before serving:

Oregano | 1 tsp

Splash of lemon juice

Salt and pepper, to taste

Nutrition Facts

Serving Size | 4 oz
230 Calories | 10g Total Fat | 1g Carbs | 0g Fiber | 32g Protein | 0g Sugars | 2g Sat. Fat | 338mg Sodium

Allergens: None listed. Your meal package will identify if substitutions have been made.

Nutrition Facts and allergen data apply to standard recipes only and do not reflect allergy substitutions or customer-provided ingredients.

The above Nutrition Facts refer to meals prepared at in-person classes and may slightly differ from delivered meals. Please refer to the label on the meal for the most accurate nutrition information.