These gyros are so flavorful and we love a sheet pan recipe moment! The lemon yogurt sauce and Greek lemon rice are so good too!
Prior to this recipe, I cannot remember if I've had chicken gyros. I thought a sheet pan version sounded wonderful. I made this while Nick was in training in early 2020 and was pretty obsessed because it's very Greek and I love love love anything with lemon garlic flavors and yogurt sauces and feta and hummus. Sign me up!What you need:
For the Gyros:
- 1 large yellow onion, sliced
- 1 1/2 lb. chicken breasts, thinly sliced
- 1 1/2 tsp. dried oregano
- 1 Tbsp. dried dill
- 1/2 tsp. garlic powder
- Ground black pepper
- Pinch of salt
- Juice of 2 lemons
- 2 Tbsp. olive oil
For the Lemon Yogurt Sauce:
- 1 cup plain Greek yogurt
- 4 Tbsp. lemon juice
- Ground black pepper
For Greek Lemon Rice:
- 1 cup jasmine rice
- 2 cups chicken broth
- 1 Tbsp. dried rosemary
- Juice of 1 lemon
- Ground pepper
- Salt
For serving:
- Pita
- Shredded romaine lettuce
- Chopped tomatoes
- Sliced red onions
- Feta
- Hummus
Directions:
- For the gyros: Line a large baking sheet with foil and coat with nonstick spray.
- Place sliced yellow onion and chicken on the baking sheet.
- Season with oregano, dill, garlic powder, pepper, sand salt. Drizzle with lemon juice and olive oil. Gently toss. Spread into an even layer.
- Bake in a preheated 400 degree oven for 20 to 25 minutes or until fully cooked.
- For the lemon yogurt sauce: Whisk together yogurt, lemon juice, and pepper. Chill until ready to serve.
- For the Greek lemon rice: In a medium saucepan, combine rice, chicken broth, rosemary, and lemon juice and bring to a boil.
- Cover and reduce heat to a low. Cook for 15 to 20 minutes until liquid has been absorbed. Fluffy with a fork and season with salt and pepper to taste.
- Serve chicken and onions in a pita with shredded lettuce, chopped tomatoes, sliced red onions, feta, hummus, lemon yogurt sauce, and Greek lemon rice.
Recipe from The Pajama Chef
Sheet Pan Chicken Gyros
Ingredients
For the Gyros:
- 1 large yellow onion, sliced
- 1 1/2 lb. chicken breasts, thinly sliced
- 1 1/2 tsp. dried oregano
- 1 Tbsp. dried dill
- 1/2 tsp. garlic powder
- Ground black pepper
- Pinch of salt
- Juice of 2 lemons
- 2 Tbsp. olive oil
For the Lemon Yogurt Sauce:
- 1 cup plain Greek yogurt
- 4 Tbsp. lemon juice
- Ground black pepper
For Greek Lemon Rice:
- 1 cup jasmine rice
- 2 cups chicken broth
- 1 Tbsp. dried rosemary
- Juice of 1 lemon
- Ground pepper
- Salt
For serving:
- Pita
- Shredded romaine lettuce
- Chopped tomatoes
- Sliced red onions
- Feta
- Hummus
Instructions
- For the gyros: Line a large baking sheet with foil and coat with nonstick spray.
- Place sliced yellow onion and chicken on the baking sheet.
- Season with oregano, dill, garlic powder, pepper, sand salt. Drizzle with lemon juice and olive oil. Gently toss. Spread into an even layer.
- Bake in a preheated 400 degree oven for 20 to 25 minutes or until fully cooked.
- For the lemon yogurt sauce: Whisk together yogurt, lemon juice, and pepper. Chill until ready to serve.
- For the Greek lemon rice: In a medium saucepan, combine rice, chicken broth, rosemary, and lemon juice and bring to a boil.
- Cover and reduce heat to a low. Cook for 15 to 20 minutes until liquid has been absorbed. Fluffy with a fork and season with salt and pepper to taste.
- Serve chicken and onions in a pita with shredded lettuce, chopped tomatoes, sliced red onions, feta, hummus, lemon yogurt sauce, and Greek lemon rice.
Notes:
Recipe from The Pajama Chef
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