Meal Kit
Chicken Gyro Lettuce Cups
with feta and tzatziki
Prep & Cook Time: 15-20 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g net carbsOver 30g protein
Chef
Rachel Post
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 10 oz. Diced Boneless Skinless Chicken Breasts
- 1 Romaine Heart
- 2 Persian Cucumbers
- 1 Roma Tomato
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2 oz. Tzatziki Dip
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2 oz. Sour Cream
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1 oz. Feta Cheese Crumbles
- 1 tsp. Chimichurri Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories400
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Carbohydrates13g
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Net Carbs8g
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Fat23g
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Protein36g
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Sodium1190mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Mixing Bowls
- 1 Large Non-Stick Pan
- 1 Box Grater
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using chicken breasts, pat dry. Cook in a large non-stick pan with 2 tsp. olive oil over medium heat until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using shrimp, pat dry. Cook in a large non-stick pan over medium-high heat with 2 tsp. olive oil until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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If using sliced pork, pat dry, coarsely chop, then separate pieces. Cook in a large non-stick pan with 2 tsp. olive oil over medium-high heat, stirring occasionally until pork reaches minimum internal temperature, 5-7 minutes. Rest, 3 minutes.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Cook in a large non-stick pan with 2 tsp. olive oil over medium-high heat, stirring occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Prepare the Ingredients
Trim cucumbers. Cut one cucumber into 1/4" dice and grate the other into a mixing bowl.
Core tomato and cut into 1/4" dice.Separate leaves of lettuce for cups. Lettuce cups are a delicious but messy meal. For this recipe, they can easily be converted to a salad. Simply chop romaine and top with filling after completing steps.Pat chicken dry and season all over with chimichurri seasoning. -
2 Make the Topping
In another mixing bowl, combine tomatoes, diced cucumber, feta, 1/4 tsp. salt, a pinch of pepper, and 1 tsp. olive oil. Stir to combine and set aside.
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3 Make the Tzatziki Sauce
Add tzatziki, sour cream, and a pinch of salt to mixing bowl with grated cucumber. Stir to combine.
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4 Cook the Chicken
Line a plate with a paper towel.
Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil.Add chicken to hot pan and stir occasionally until golden brown and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Remove from burner. Transfer chicken to towel-lined plate. -
5 Finish the Dish
Plate dish as pictured on front of card, filling lettuce cups with chicken, topping, and tzatziki. You should have about 5-6 cups total. Layer two lettuce cups for extra crunch and structural support. Bon appétit!
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