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Healthy High Protein Chicken Gyro Plates - Fresh, Filling, and Flavorful

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5 to 2 pounds boneless, skinless chicken thighs or breasts
  • Marinade: 3 tablespoons olive oil, juice of 1 lemon, 3 cloves garlic (minced), 1.5 teaspoons dried oregano, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon ground coriander, 1 teaspoon salt, 1/2 teaspoon black pepper
  • Tzatziki (Yogurt Sauce): 1 cup plain Greek yogurt (2% or 0%), 1/2 cup grated cucumber (squeezed dry), 1 tablespoon lemon juice, 1 tablespoon extra-virgin olive oil, 1 small garlic clove (finely grated), 1 tablespoon chopped fresh dill or mint, pinch of salt and pepper
  • Veggies: 1 English cucumber (sliced), 1 pint cherry tomatoes (halved), 1/2 small red onion (thinly sliced), 1 bell pepper (sliced), 1 cup shredded lettuce or baby greens
  • Carb Base (optional but recommended): Whole wheat pita or mini pitas, or 1.5 cups cooked brown rice or quinoa
  • Extras: 1/3 cup crumbled feta, lemon wedges, fresh parsley, kalamata olives (optional)

Method
 

  1. Prep the marinade. In a bowl, whisk olive oil, lemon juice, garlic, oregano, cumin, smoked paprika, coriander, salt, and pepper. It should smell bright and savory.
  2. Marinate the chicken. Add chicken to the marinade and coat well. Cover and refrigerate for at least 30 minutes, or up to 12 hours for deeper flavor.
  3. Make the tzatziki. Stir together Greek yogurt, grated and squeezed cucumber, lemon juice, olive oil, garlic, dill or mint, salt, and pepper. Chill to let the flavors meld.
  4. Chop the vegetables. Slice cucumbers, halve tomatoes, thinly slice red onion, and cut bell pepper into strips. Keep greens rinsed and ready.
  5. Cook the chicken. Heat a grill pan or skillet over medium-high. Sear chicken 4–6 minutes per side until browned and cooked through (165°F/74°C). Rest for 5 minutes, then slice.
  6. Warm the base. Lightly toast pita or warm rice/quinoa. This small step boosts flavor and texture.
  7. Assemble the plates. Add your base, then top with sliced chicken, veggies, and a generous spoon of tzatziki. Finish with feta, parsley, and olives if you like. Serve with lemon wedges.
  8. Adjust to taste. Add more salt, pepper, or lemon. A drizzle of olive oil or a pinch of sumac is a nice touch.