Express
Chicken Gyros
stovetop cooking
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Eggs, Wheat
Chef
Rachel Post
In Your Box (serves 2)
- 12 oz. Diced Boneless Skinless Chicken Breasts
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4 Mini Naan Flatbreads
- 4 oz. Grape Tomatoes
- 2 oz. Sliced Red Onion
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2 oz. Sour Cream
- ½ oz. Spring Mix
- 2 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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Calories620
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Carbohydrates57g
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Net Carbs54g
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Fat21g
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Protein45g
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Sodium1630mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 2 Medium Non-Stick Pans
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
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1 Start the Filling
Pat diced chicken dry.
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add diced chicken, half the seasoning blend (the rest is yours to do with as you please!), and pinch of salt to hot pan.Stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes. While chicken cooks, halve tomatoes. -
2 Finish the Filling
Add onions and tomatoes to hot pan and cook undisturbed, 2 minutes.
Stir in 2 Tbsp. water. Then stir occasionally until tomatoes soften and release juices, 3-5 minutes.Remove from burner.While filling cooks, warm flatbreads. -
3 Warm the Flatbreads
Place another medium non-stick pan over medium-high heat. Working in batches of two at a time, add flatbreads to hot pan. Gently press down on flatbreads until golden brown and warmed through, 1 minute per side.
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4 Finish the Dish
Plate dish as pictured on front of card, filling naan with filling and topping with sour cream and spring mix. Bon appétit!
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