Sheet pan chicken gyros
11
Points®
Total time: 55 min • Prep: 20 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
A thick, garlicky, well spiced yogurt marinade deliciously coats bite-sized pieces of chicken. The chicken cooks alongside a colorful mix of bell peppers and onions, then the whole pan goes under the broiler to pick up a little bit of tasty char. All gets tucked into pitas and finished with creamy tzatziki.
Ingredients
Plain fat free Greek yogurt
0.25 cup(s)
Fresh lemon juice
2 Tbsp
Olive oil
2 Tbsp
Ground cumin
1 tsp
Dried oregano
0.75 tsp
Kosher salt
0.75 tsp
Black pepper
0.75 tsp
Smoked paprika
0.5 tsp
Garlic
2 clove(s)
Uncooked skinless boneless chicken breast
1 pound(s)
Yellow bell pepper
1 small
Red bell pepper
1 small
Red onion
0.5 large
Romaine lettuce
4 leaf/leaves
Whole wheat pita
4 pita(s)
Tzatziki (cucumber yogurt sauce)
6 Tbsp
Instructions
1
Place a sheet pan in the oven and preheat the oven to 425°F (leave the pan in the oven).
2
In a medium bowl, whisk together the yogurt, lemon juice, 1 tbsp oil, cumin, oregano, ½ tsp each salt and pepper, smoked paprika, and garlic. Add the chicken and toss well to coat. Marinate at room temperature for 10 minutes.
3
Meanwhile, in a large bowl, toss together the bell peppers, onion, remaining 1 tbsp oil, and remaining ¼ tsp each salt and pepper.
4
Carefully remove the hot pan from the oven and coat with cooking spray. Arrange the chicken mixture on one side of the pan and the onion mixture on the other side. Bake until the chicken is cooked through and the vegetables are tender, about 20 minutes, stirring after 10 minutes.
5
Remove the pan from the oven and preheat the broiler to High. If there is liquid on the pan, soak it up with paper towels. Broil the mixture until lightly charred, 2 to 4 minutes. Arrange 1 lettuce leaf in each pita; divide the chicken and vegetables evenly among the pitas. Spoon 1 ½ tbsp tzatziki over each pita.
6
Serving size: 1 gyro
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