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Hearty Chicken Gyros

I love reinventing classic recipes to fit our taste and healthy lifestyle. This recipe is quick to prepare and can be served with oven fries or on its own. You can add Greek olives, omit the onion, or even use cubed pork tenderloin for a new taste. —Kayla Douthitt, Elizabethtown, Kentucky
  • Total Time
    Prep: 30 min. + marinating Cook: 5 min.
  • Makes
    6 servings


  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
  • 1/2 cup salt-free lemon-pepper marinade
  • 3 tablespoons minced fresh mint
  • SAUCE:
  • 1/2 cup fat-free plain Greek yogurt
  • 2 tablespoons lemon juice
  • 1 teaspoon dill weed
  • 1/2 teaspoon garlic powder
  • 1 medium cucumber, seeded and chopped
  • 1 medium tomato, chopped
  • 1/4 cup finely chopped onion
  • 6 whole wheat pita pocket halves, warmed
  • 1/3 cup crumbled feta cheese


  • Place chicken, marinade and mint in a shallow dish and turn to coat. Cover and refrigerate up to 6 hours.
  • Drain chicken, discarding marinade. Place a large nonstick skillet over medium-high heat. Add chicken; cook and stir until no longer pink, 4-6 minutes.
  • In a small bowl, mix sauce ingredients. In another bowl, combine cucumber, tomato and onion. Serve chicken in pita pockets with sauce, vegetable mixture and cheese.
Nutrition Facts
1 gyro: 248 calories, 4g fat (2g saturated fat), 66mg cholesterol, 251mg sodium, 22g carbohydrate (4g sugars, 3g fiber), 30g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1/2 fat.
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