Sheet Pan Chicken Gyros with Tzatziki
A fresh gyro with creamy tzaztiki to brighten its flavor
Ingredients
For the Chicken
- 2 pounds chicken breasts or thighs
- ⅓ cup plain Greek yogurt
- 2 Tablespoons olive oil
- ¼ cup lemon juice
- ¾ teaspoon garlic powder
- 1½ teaspoons dried oregano
- 1 teaspoon salt
- ¼ teaspoon black pepper
For the Tzatziki
- 1 cucumber
- 1 cup plain Greek yogurt
- 1 Tablespoon lemon juice
- 1½ teaspoons olive oil
- ⅛ teaspoon dreid garlic *AKA a pinch
- ¼ teaspoon salt
- 1 teaspoon dillweed
For the Gyros
- 6 fresh pitas
- ¼ red onion
- 2 tomatoes
- cucumber *the leftovers from the tzatziki
- Feta cheese
Instructions
Marinate the Chicken
- Slice the chicken breast into thin slices (or strips) and place the slices into a large bowl.
- Add the marinade ingredients (Greek yogurt, olive oil, lemon juice, garlic, oregano, salt, and pepper). Stir and set aside for at least 15 minutes.
Make the Tzatziki
- Slice your cucumber in half and grate it until you have about ½ cup.
- Add it to a small bowl with the rest of the tzatziki ingredients (Greek yogurt, lemon juice, olive oil, garlic, salt, and dillweed) and stir to combine. Refrigerate until ready to serve.
Cook & Assemble
- Turn the broiler on High and place the chicken on a lined baking sheet. Bake for about 15 minutes, until the edges are golden and a thermometer inserted in a thicker piece reads 165℉. Meanwhile, cut your vegetables for the gyros.
- Take your pita and add the chicken, tzatziki, veggies, and feta. Enjoy!
Notes
- If you want to, you can prep the chicken the night before and let it rest in the fridge. Or, you can prep it and freeze it for up to six months for an easier weeknight meal.
- Vegetable Chopper - Saves dishes, saves time. I use this for both shredding the cucumber and chopping veggies. If you are not a professional chef, using a vegetable chopper can save you a lot of time and make your cuts more uniform.
