Chicken "gyro"

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 416.1
  • Total Fat: 10.8 g
  • Cholesterol: 52.5 mg
  • Sodium: 613.0 mg
  • Total Carbs: 51.2 g
  • Dietary Fiber: 5.8 g
  • Protein: 30.0 g

View full nutritional breakdown of Chicken "gyro" calories by ingredient
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Introduction

I seasoned, cooked, and chopped my chicken ahead of time, and used that for this recipe. Seasoning was paprika and garlic powder. This could easily be made over! I seasoned, cooked, and chopped my chicken ahead of time, and used that for this recipe. Seasoning was paprika and garlic powder. This could easily be made over!
Number of Servings: 2

Ingredients

    .25 cup Yogurt Plain Greek Yogurt, non-fat
    2 fl oz Lemon Juice
    1 tsp (C) Vinegar, Red Wine (Gr Value)
    1 tbsp Dill weed, dried
    Salt & pepper, to taste
    0.5 cup cucumbers, with peel, raw, divided
    2 serving Stonefire Tandoori Naan, Original (1/2)
    4 ounces Chicken Breast (cooked), no skin, roasted
    .5 cup, chopped Onions, raw
    1.5 oz Mozzarella Cheese, part skim milk
    .5 cup, sliced Peppers, sweet, red, fresh
    2 cup, chopped Kale
    6 slice, medium (1/4" thick) Tomatoes, red, ripe, raw, year round average

Directions

Preheat oven to 350F. In a small bowl, combine the first 5 ingredients. Shred or finely mince half of the cucumber; shred or thinly slice the other half. Mix the shredded or minced cucumber in with the yogurt mixture; cover and refrigerate.

Place a sheet of aluminum foil on a cookie sheet. Place the two halves of the naan bread on the foil and lightly spray with cooking spray. Set aside.

In a skillet over medium heat, spray some nonstick cooking spray and add the chicken and onions. Cook until onions are softened and chicken is heated, roughly 3-4 minutes. Spread half of chicken and onion mixture over each naan half. Sprinkle each with half the cheese, and then the sweet peppers. Place in oven and bake for 5 minutes on 350F, then open oven door and turn oven to broil. Place pan under broiler (or leave if on top rack and broiler is above) and let cook under the broiler for roughly 4 minutes, making sure to watch it carefully so naan doesn't burn. Remove when cheese and peppers are beginning to brown, or earlier if desired. Carefully transfer each naan to a plate, and top each with half of the kale and tomato slices. Serve with cucumber yogurt mixture.

Serving Size: 2 servings, one open faced sandwich per serving

Number of Servings: 2

Recipe submitted by SparkPeople user SATYRANE86.

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