Chicken gyro
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1 cup Olive Oil .75 cup Lemon Juice .25 cup Garlic 6 tsp Dried Mint (by BHAM-MAMA) 6 tsp Dried Oregano (by ARCTIC.ORCA) 2 tbsp Pepper, black 160 oz Chicken Tyson All Natural BoneLess SkinLess Chicken Breasts (GS) 24 pita, large (6-1/2" dia) Bread, pita, whole-wheat 12 oz. feta cheese48 tbsp Low fat cream cheese 4 cup (8 fl oz) Yogurt, plain, skim milk .25 cup Lemon Juice 2 tsp Garlic 1 tbsp Dill weed, dried
1. In medium bowl mix the first 6 ingredients. Set a side 3/4 cup Marinade.
2. Pour remaining marinade over the chicken pieces (cut the chicken in bite size pieces) and stir to combine. Marinate, refrigerated, 2 hours.
3. In a large skillet over medium-high heat, add chicken and saute until cooked through. Work in batches as necessary.
4. Transferr chicken to large bowl, removing batches from skillet with slotted spoon. Cool.
5. Divid evenly among one-quart size freeze bags. Divide reserved marinade evenly among chciken, shaking to distribute (1/2 tablespoon per seving). Seal bag, pressing out excess air. Refrigerate.
6.Wrap pita in foil (1 per serving).
7. Package cheese in snack bags (1/2 ounce per serving).
8. Place a package of chicken, a pita and a package of cheese in each of the gllon size freezer bags, Seal bag, pressing out excess air. Freeze.
9. For Yogurt-Dill Sauce: If substituting low-fat or non-fat yogurt for Greek yogurt, strain overnight in refrigerator in a coffee filter- lined sieve.
10. Combine all ingredients in a mixing bowl or food processor. Beat or process until smoot. Divide evenly among small freezer containers. Cover with a sheet of plastic wrape, pressing down to cling to food. Apple lid. Freeze.
Note: When you want to use your Chicken Gyros Kits, defrost them in the refrigerator.
1. Preheat oven to 350 degrees F. Warm foil-wrapped pita in oven for 10 minutes. Warm chicken in oven or mi until heated through.
2. Stir Yougurt-Dill Sauce and transfer into Tzatziki by adding 1/2 large cucumber which has been peeled, seeded, finely diced or shredded and drained.
3. Top pita rounds with chicken, Yougurt-Dill Sauce, and crumbled feta. Add fresh, sliced tomato if desired.
Serving Size: makes 24 serving
Number of Servings: 24
Recipe submitted by SparkPeople user DMARTUCCI9.
2. Pour remaining marinade over the chicken pieces (cut the chicken in bite size pieces) and stir to combine. Marinate, refrigerated, 2 hours.
3. In a large skillet over medium-high heat, add chicken and saute until cooked through. Work in batches as necessary.
4. Transferr chicken to large bowl, removing batches from skillet with slotted spoon. Cool.
5. Divid evenly among one-quart size freeze bags. Divide reserved marinade evenly among chciken, shaking to distribute (1/2 tablespoon per seving). Seal bag, pressing out excess air. Refrigerate.
6.Wrap pita in foil (1 per serving).
7. Package cheese in snack bags (1/2 ounce per serving).
8. Place a package of chicken, a pita and a package of cheese in each of the gllon size freezer bags, Seal bag, pressing out excess air. Freeze.
9. For Yogurt-Dill Sauce: If substituting low-fat or non-fat yogurt for Greek yogurt, strain overnight in refrigerator in a coffee filter- lined sieve.
10. Combine all ingredients in a mixing bowl or food processor. Beat or process until smoot. Divide evenly among small freezer containers. Cover with a sheet of plastic wrape, pressing down to cling to food. Apple lid. Freeze.
Note: When you want to use your Chicken Gyros Kits, defrost them in the refrigerator.
1. Preheat oven to 350 degrees F. Warm foil-wrapped pita in oven for 10 minutes. Warm chicken in oven or mi until heated through.
2. Stir Yougurt-Dill Sauce and transfer into Tzatziki by adding 1/2 large cucumber which has been peeled, seeded, finely diced or shredded and drained.
3. Top pita rounds with chicken, Yougurt-Dill Sauce, and crumbled feta. Add fresh, sliced tomato if desired.
Serving Size: makes 24 serving
Number of Servings: 24
Recipe submitted by SparkPeople user DMARTUCCI9.
Nutritional Info Amount Per Serving
- Calories: 569.0
- Total Fat: 22.5 g
- Cholesterol: 134.2 mg
- Sodium: 827.7 mg
- Total Carbs: 42.9 g
- Dietary Fiber: 5.1 g
- Protein: 53.8 g
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