Sheet pan meals are perfect for busy nights with simple recipes and minimal dishes. The chicken in these Chicken Gyros can marinate for up to 24 hours making it even easier when you’re ready for dinner.
Ingredients
- 1 pound skinless boneless chicken breast, cut into ½ inch strips
- 1/2 cup nonfat Greek yogurt, plain
- 1 lemon, juice of
- 2 tablespoons white wine vinegar
- 4 cloves garlic
- 1/4 teaspoon pepper
- 1/2 Tablespoon dried oregano
- 1 teaspoon paprika
- 1/4 teaspoon cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 red onion cut into thick strips
- 1 bell pepper cut into strips
- 1 head butter lettuce
- 6 Pita bread
Servings:
Units:
Instructions
- In a sealable plastic bag or glass container with a lid combine the chicken, greek yogurt, lemon juice, vinegar, garlic, pepper, oregano, paprika, cumin, coriander, rosemary, thyme, cinnamon, salt, red onion and bell pepper. Marinate in the refrigerator for at least 30 minutes but can be up to overnight.
- On a sheet pan lined with tin foil, spread out the chicken and vegetables in an even layer.
- Cook in a 375 F degree oven for 25 to 30 minutes or until chicken reaches an internal temperature of 165 degrees F.
- Toss to combine the chicken and vegetables together on the sheet pan.
- Serve on pita bread with 2-3 leaves of lettuce and any additional suggested toppings. *Additional Topping ideas: cucumber, tomatoes, kalamata olives, tzaziki sauce.
Recipe Notes
*Additional toppings not reflected in the nutritional analysis
