The Greatest American Gyro

• 1 cup Plain nonfat yogurt
• 2 tablespoons Fresh dill, chopped
• 1 Large garlic clove, minced
• 1 tablespoon Fresh lemon juice
• 1 pound Skinless boneless chicken breast halves, cut into 1/2″ pieces
• 1 teaspoon Dried oregano
• 2 tablespoons Extra virgin olive oil
• 2 Medium onions, thinly sliced
• 1 Large tomato, diced
• 1 Medium cucumber, diced
• 4 Pita bread rounds

Yogurt Sauce

1. Stir yogurt, 2 tablespoons chopped dill, garlic, and 1 teaspoon lemon juice in small bowl to blend. Season with salt and pepper.

Gyro

1. Place chicken in medium bowl. Sprinkle with oregano, 1 teaspoon dill and salt and pepper. Toss to coat.
2. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add chicken; sauté until brown and cooked through, about 5 minutes. Transfer to plate. Add 1 tablespoon oil to skillet. Add onions; sauté until beginning to brown, about 10 minutes. Return chicken and any juices to skillet. Add 1 tablespoon lemon juice. Stir until heated through, about 2 minutes.
3. Warm and arrange the pitas on a plate. Top pitas with chicken mixture. Add mixture of diced tomatoes and cucumbers. Spoon some yogurt sauce over chicken.

• Optional: Serve with a side of Feta to taste.

Servings: 4

Nutrition Information