Chicken Gyros

Very juicy and very healthy version.

For serving:

4 pitas or flatbreads, warmed

Diced tomatoes

Diced red onions

Chopped lettuce (optional)

For the chicken:

2 tsp garlic, minced

Juice of 1 lemon

2 tsp red wine vinegar

2 tbsp extra virgin olive oil

2 heaping tbsp plain greek yogurt

1 tbsp dried oregano

A few shakes of salt and pepper

4-5 boneless skinless chicken breast

For the tzatziki sauce:

16 ounces non-fat greek yogurt

1 cucumber, peeled, grated ( I prefer diced)

1 tsp white wine vinegar

Salt, pepper, and fresh lemon juice to taste

Combine all of the above ingredients except for the chicken in a dish, and whisk together to make a marinade. Add the chicken and turn to coat all the chicken breast. Cover and place in the fridge for 1 hour to marinate.

* I usually let it marinate for at least 4 hours so the chicken can really soak up all the flavor of the marinate.

Using a thick stack of paper towels, squeeze gently 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 for the sauce. Cover and place in the fridge.

* I usually put the whole mixture back into the tub where the greek yogurt was in to save space.

After the chicken is done marinating, place on foil lined baking sheet and bake for 20 to 35 minutes at 350 degrees, or grill it for 16 minutes depending on thickness. After your chicken is thoroughly cooked, allow it to rest for a few minutes. ( I let mine rest for at least 7 to 10 minutes) Then slice it to strips.

Assemble gyros with chicken, tzatziki sauce, tomatoes, red onions and lettuce. Enjoy