Some of the best meals are so simple. I truly could eat a gyro for lunch every day. When I studied abroad in Greece, I almost did! They’re filling and crunchy and creamy and so delicious. The garlicky (and healthy!) tzatziki sauce just makes it!

Chicken gyros come together very quickly. Make the tzatziki sauce in the morning or at least an hour ahead so the flavors have time to meld together. Then season chicken breast cutlets with paprika, onion powder, garlic powder, oregano, sea salt, and freshly ground pepper. Grill for 5 minutes per side or until internal temperature reaches 165 degrees and slice on a diagonal for perfect, juicy chicken. Finally, layer with cucumber, tomatoes, and feta cheese on pita bread and you’ve got yourself a fantastic lunch!

For heavens sake, buy the good feta when making any Greek food. I’m talking the big blocks of cheese from Greece. (Fun fact: feta has to be from Greece to be called feta. Otherwise it has to be labeled feta-style cheese.) The pre-crumbled feta, while great in salad, just doesn’t have the same creamy texture as the blocks of real Greek feta.

Chicken Gyro
Pita or naan bread
2 heaping spoonfuls tzatziki, recipe follows
4 slices hothouse cucumber
4 small tomato slices
1/2 chicken breast, season, grilled, and sliced*
Feta cheese
Oregano
Lemon slices for serving

1. Slightly warm pita or naan bread between two damp paper towels in the microwave. Spread with heaping spoonfuls tzatziki sauce.
2. Layer slices of cucumber, tomato, and chicken breast. Sprinkle with feta cheese and oregano. Delicious served with lemon slices for squeezing!

*For perfect grilled chicken: Rinse and pat chicken breast cutlets dry. (If you have breasts instead of cutlets, slice each piece in half for thinner, faster cooking chicken cutlets.) Season with paprika, onion powder, garlic powder, oregano, sea salt, and freshly ground pepper. Drizzle with olive oil and rub it all together. Grill for 5 minutes per side or until internal temperature reaches 165 degrees.

Tzatziki Sauce
1 medium cucumber
1 cup plain Greek yogurt (Greek Gods is my favorite)
1 Tbsp extra virgin olive oil
1 tsp vinegar
1/2 tsp salt
1 Tbsp fresh dill, chopped
1 clove garlic, chopped

1. Peel cucumber. Slice lengthwise and use a spoon to scoop out seeds. Carefully grate cucumber into shreds. Squeeze cucumber in a cheese cloth to remove excess water.
2. Stir with remaining ingredients and chill for one hour. Great as a healthy dip or sauce!

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Enjoy!

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