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Ingredients
- For serving:
- 4 pitas or flatbreads, warmed for 20 seconds in the microwave between damp paper towels
- Diced tomatoes
- Diced red onion
- Dried parsley
- For the chicken:
- 2 teaspoons garlic, minced (about 4 cloves)
- Juice of 1 lemon
- 2 teaspoons red wine vinegar
- 2 tablespoons extra virgin olive oil
- 2 heaping tablespoons non-fat greek yogurt (I recommend Fage)
- 1 tablespoon dried oregano
- A few shakes of salt and pepper
- 4 boneless, skinless, chicken breast halves
- Tzatziki sauce:
- 16 ounces non-fat Greek yogurt
- 1 cucumber, peeled, diced, and very finely diced
- 1 1/2 - 2 teaspoons minced garlic (3-4 cloves)
- 1 teaspoon white wine vinegar
- Salt, pepper, and fresh lemon juice to taste
Preparation
Step 1
Combine all of the "For the Chicken" ingredients except for the chicken in a dish, and whisk together to make a marinade. Add in chicken, and turn to coat. Cover, and place in the fridge for 1 hour to marinate.
Meanwhile, make the tzatziki sauce:
Using a thick stack of paper towels, squeeze the diced cucumbers to remove as much water as possible. Repeat if necessary. In a medium bowl, combine cucumbers with all of the above ingredients. Cover, and place in the fridge.
Preheat the oven to 350 degrees.
After the chicken is done marinating, place on a foil lined baking sheet and bake for 20-30 minutes, or until it is cooked thoroughly and juices run clear.
After your chicken is thoroughly cooked, allow it to rest for a few minutes, and then slice it into strips.
Assemble gyros with chicken, tzatziki sauce, tomatoes, onions, and dried parsley, wrap in foil for ease of eating, and enjoy!