15 Minute Meal Kit

Chicken Gyros

stovetop cooking

Prep & Cook Time: 10-15 min.

Cook Within: 4 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • Info
    4 Mini Naan Flatbreads
  • 2 tsp. Chimichurri Seasoning
  • ½ oz. Spring Mix
  • Info
    2 oz. Sour Cream
  • 4 oz. Grape Tomatoes
  • 2 oz. Sliced Red Onion
  • 12 oz. Diced Boneless Skinless Chicken Breasts

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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
  1. 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. 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. 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.

  4. 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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