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
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
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2 oz. Sour Cream
- 1 Shallot
- ½ oz. Spring Mix
- 0.14 oz. Lemon Juice
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1 tsp. Buttermilk-Dill Seasoning
- 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) pq10ykP5
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Calories630
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Carbohydrates59g
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Net Carbs56g
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Fat21g
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Protein45g
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Sodium1610mg
Recipe Steps
You Will Need
- Olive Oil
- Pepper
- 1 Mixing Bowl
- 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 and chimichurri seasoning 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
In a mixing bowl, combine sour cream, buttermilk-dill seasoning, and 1 Tbsp. water. Set aside.
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 pan, two at a time. Gently press down on flatbreads until golden brown and warmed through, 1 minute per side.
Stir sour cream mixture to re-combine.Plate dish as pictured on front of card, filling flatbreads with filling and topping with sour cream mixture and spring mix. Bon appétit!
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