The great thing about this recipe is that it’s versatile in so many ways! You could go the more traditional route and serve it up with pitas and lots of lettuce, onions and tomatoes. Although, if you are looking to make it a little bit healthier you could simply omit the pita altogether and just make it into a salad, or it can be to served over lemon rice. Either way just be sure to drizzle it with tons of greek yogurt and dill tzatziki sauce!
For the Tzatziki Sauce:
1 cup plain Greek yogurt
1 medium cucumber, peeled, seeds removed, and grated
1 tablespoon fresh dill weed (or 1 teaspoon dried)
¾ teaspoon seasoned salt
¼ teaspoon black pepper
For the Chicken:
1 pound boneless skinless chicken breast
1 tablespoon Greek Seasoning
Salt and pepper
For the Serving:
6 pita flat bread
1 cucumber, quartered
1 cup grape tomatoes, halved
3 Romaine lettuce leaves
½ cup red onions, sliced
½ cup Feta cheese
For the Tzatziki Sauce mix the grated cucumber in a bowl with the Greek yogurt and spices. Refrigerate until ready to serve. Preheat grill to medium-high heat. Pound chicken to about ⅓ inch thick. Sprinkle both sides with salt, pepper, and the Greek seasoning. Cook on both sides for 4-6 minutes until done. Let the meat rest for 5 minutes and then slice into thin strips.Assemble gyros by topping each pita flat bread with some chicken, cucumber, tomatoes, lettuce, red onions, feta cheese, and Tzatziki Sauce. Serve immediately.*
 Thank you for the recipe

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