15 Minute Meal Kit

Chicken Gyros with Grape Tomatoes

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
  • Info
    2 oz. Sour Cream
  • Info
    1 tsp. Buttermilk-Dill Seasoning
  • 0.14 oz. Lemon Juice
  • 1 Shallot
  • 1 tsp. Chimichurri Seasoning
  • 4 oz. Grape Tomatoes
  • ½ oz. Spring Mix
  • 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
  • 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
  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 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. 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. 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. 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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