![]() You don’t have to make the flatbread & can use any store bought one if you like but fresh is always best! Macros are based on the specific brands of ingredients I used listed above. When rolling the dough out make sure to lightly flour your surface beforehand to avoid sticking. If this happens slowly add more flour until you have a consistent you can work with. Depending on the brand of yoghurt different ones contain more/ less moisture which can cause the dough to be sticky. The method I did was placing 2 wooden skewers on a half cut onion then stacking the chicken on top. IMPORTANT NOTES □□ - You can either cook the chicken on a pan, grill, in the oven, air fryer or whichever way you prefer & is easiest. OR To keep it simple you can just cook it regularly on a pan, in the oven, air fryer etc. Serve immediately.High Protein Chicken Gyros! □ 82g of Protein □□□ Ingredients □□ (chicken & marinade) - 180g Thinly Cut Chicken Breast (raw weight) (Brand: Macrofoods Skinless Chicken Breast) - 100g Low Fat Greek Yoghurt (Brand: YoPro) - Squeeze Of Lemon Juice - Salt, Cumin, Smoked Paprika, Coriander Powder, Pepper (or whichever seasonings you have available) - 5g Minced Garlic - 1/2 Sliced Tomato - 20g Sliced Red Onion - Fresh Parsley (optional topping) Tzatziki Sauce □□ - 75g Low Fat Greek Yoghurt - 5g Minced Garlic - Dill & Salt - Freshly Grated Cucumber - Squeeze Of Lemon Juice Garlic Flatbread □□ - 60g Self Raising Flour (Brand: Vetta Smart Protein Self Raising Flour - or you can use plain flour mixed with 1 Tsp of baking powder & salt) - 75g Low Fat Greek Yoghurt - Parsley Flakes (optional topping) If cooking the chicken with the exact method I have in the video bake it in the oven at 220 Degrees Celsius for 20 - 25 Minutes. Top with chicken, tzatziki sauce, feta cheese, and your favorite veggies. Simmer for a few minutes and then toss the cooked chicken with the sauce. ![]() Pour the remaining marinade in a medium size skillet and bring to a boil. Let the chicken rest about 5-8 minutes, then slice up into smaller pieces. Place the chicken on the baking pan and broil the chicken for 10 minutes until cooked through. Remove the chicken from the marinade, reserving the marinade. Line a large rimmed baking pan with foil. When you're ready to cook, preheat your broiler. ![]() Refrigerate for at least 30 minutes before serving to allow the flavors to meld. Mix together the yogurt, marinated and drained cucumber, garlic, white wine vinegar, dill, oregano, olive oil, salt and pepper to taste, and another drizzle of lemon juice. This helps get rid of extra water in the cucumbers that can make your sauce watery. Let sit in the fridge for about 30 minutes. Toss to combine, then put them in a wire mesh strainer over a small bowl. (Full fat or 2% work best, nonfat is a bit thin) Combine the cucumbers, lemon juice, and a pinch of salt. Next, the Tzatziki! First, pour any liquid off the surface of the Greek yogurt. (Or you can combine it all in a ziplock bag) Cover and refrigerate for about 1 hour or overnight. Add the chicken pieces to the bowl and mix well to coat. (I estimated about 3/4-1 tsp of salt) Whisk together until smooth. Olives (the original recipe has an olive tapenade recipe, if you like olives!)Ĭhicken first! Combine the garlic, lemon juice, red wine vinegar, olive oil, Greek yogurt, oregano, dill, and salt and pepper to taste in a medium bowl. Thinly sliced red onions, marinated in a few Tb balsamic vinegar and a pinch of sugar Chicken Gyros (adapted from Half-Baked Harvest )ġ 1/2-2 pounds boneless chicken, trimmed cut into thick strips/chunks (we had 2-3 pieces per chicken breast)ġ6 ounces plain greek yogurt (I used the rest of that 2%)ġ/2 English cucumber or 1 regular cucumber, peeled and seeded and diced smallĢ-3 cloves garlic, pressed (or finely minced)
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