Chicken Gyros with Tzatziki Sauce
A FRESH and EASY weeknight dinner idea that will help beat these WINTER BLUES!
Ingredients
- 1 cup plain Greek Yogurt
- 1 English cucumber, 1/2 shredded & water squeezed out via paper towel and 1/2 diced
- 2 tsp Stock Market Dill Extra Virgin Olive Oil
- 3 Tbsp fresh lemon juice
- 1 Tbsp fresh lemon zest
- 1 Tbsp garlic, minced (about 1 clove)
- 1/4 cup fresh dill, chopped
- 1/2 tsp Jacobsen’s Italian Sea Salt
- 1/4 tsp Jacobsen’s freshly ground black pepper
- 2 boneless, skinless chicken breasts
- 1 Tbsp Stock Market French Herb Infused Sea Salt
- 1 Roma tomato, sliced
- 1/4 red onion, thinly sliced
- 3/4 cup feta, crumbled
- 1/2 cup Kalamata olives, seeds removed
- 4 pita bread
Directions
Preheat oven to 350F. Drizzle Stock Market Dill Extra Virgin Olive Oil on the bottom of a baking dish. Add the chicken breasts to the baking dish; then drizzle with a little more Stock Market Dill Extra Virgin Olive Oil and season with Stock Market French Herb Infused Sea Salt. Bake for about 30 minutes or until chicken reaches an internal temperature of 165F. Remove from oven, slice thin, and set aside.
To make the tzatziki sauce, shred 1/2 of the English cucumber with a grater. Place the shredded cucumber on layered paper towel and squeeze as much water as you can out of it. In a medium bowl, combine the shredded cucumber, Greek yogurt, Stock Market Dill Extra Virgin Olive Oil, lemon juice, lemon zest, minced garlic, freshly chopped dill, Jacobsen’s Italian Sea Salt, and Jacobsen’s freshly ground black pepper; set aside.
Toss the pitas in a frying pan to heat up a bit. To assemble the chicken gyros, layer the cooked chicken, sliced tomatoes, chopped English cucumber, sliced red onion, crumbled feta, and Kalamata olives in a warm pita; top with prepared tzatziki sauce.
Enjoy!
