Express
Chicken Gyros with Grape Tomatoes
stovetop cooking
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Eggs, Wheat
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Under %{max_calories} calories
Chef
Rachel Post
The flavors of gyro can be transferred to chicken with such ease, and the naan flatbread that wraps around them warm and soft is the perfect carrier. And this Greek stunner comes together in less than 15? Opa!
In Your Box (serves 2)
- 12 oz. Diced Boneless Skinless Chicken Breasts
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4 Mini Naan Flatbreads
- 4 oz. Grape Tomatoes
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2 oz. Tzatziki Dip
- 1 Shallot
- ½ oz. Spring Mix
- 0.14 oz. Lemon Juice
- 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) 2PZ0VGO9
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Calories600
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Carbohydrates58g
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Net Carbs55g
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Fat18g
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Protein45g
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Sodium1580mg
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
Customize It Instructions
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If using 24 oz. diced chicken breasts, follow same instructions as 12 oz. diced chicken breasts, working in batches if necessary.
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If using whole chicken breasts, pat dry, and, on a separate cutting board, cut into 1” dice. Follow same instructions as diced chicken breasts.
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If using steak strips, separate into a single layer, pat dry, and coarsely chop. Follow same instructions as diced chicken in Step 1, stirring occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Start the Filling
Pat diced chicken dry, and season all over with a pinch of salt.
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.Add diced chicken and seasoning blend to hot pan. Stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes. While chicken cooks, prepare ingredients. -
2 Prepare the Ingredients
Halve tomatoes.
Peel and halve shallot. Slice thinly. -
3 Finish the Filling
Add shallot and tomatoes to hot pan and cook undisturbed, 2 minutes.
Stir in 2 Tbsp. water and lemon juice. Then stir occasionally until tomatoes soften and release juices, 3-5 minutes.Remove from burner.While filling cooks, warm flatbreads. -
4 Warm Flatbreads and Finish Dish
Place another medium non-stick pan over medium-high heat. Add flatbreads to hot, dry pan, two at a time. Gently press down on flatbreads until golden brown and warmed through, 30-60 seconds per side.
Remove from burner.Plate dish as pictured on front of card, filling flatbreads with filling and topping with spring mix and tzatziki dip. Bon appétit!
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