HEALTHY CHICKEN GYRO Nov 17 Written By Eleanor Debel https://www.youtube.com/shorts/j-WIyBTrCXUPrintHEALTHY CHICKEN GYROYield 4Prep time15 MinCook time25 MinTotal time40 MinIngredientsMarinated Chicken:1 lb boneless skinless chicken thighs 2 Tbsp low fat yogurt 1 lemon, juiced 3 garlic cloves, minced or crushed into a paste ¼ tsp dried oregano ½ tsp sazon ½ tsp paprika ¼ tsp coriander ¼ tsp cumin ¼ tsp fresh cracked black pepper Cucumber Yogurt Sauce:1 english cucumber, grated 2 Tbsp low fat yogurt 1 garlic clove, grated ½ lemon, zested and juiced ¼ tsp dried dill Kosher salt and cracked black pepper to taste To Assemble:Toasted pita bread Sliced red onion Chopped tomato Shatta to taste InstructionsPreheat your oven to 375 F. In a large bowl stir together the yogurt, lemon juice, garlic paste, dried oregano, sazon, paprika, coriander, cumin and fresh cracked black pepper into a smooth marinade. Add the chicken thighs and toss to evenly coat. Let sit for at least 30 minutes and up to 3 hours. Spread the marinated chicken thighs onto a sheet tray lined with a wire rack. Bake in the preheated oven for 20-25 minutes, until the chicken thighs are browned and the internal temperature reaches 165 F. Remove from the oven and set aside to rest for 10 minutes. For the yogurt sauce: In a medium bowl stir together the grated cucumber, low fat yogurt, grated garlic, lemon zest, dried dill and a pinch of salt and pepper. Taste and adjust for seasoning and set aside in the fridge until ready to serve. Slice the cooked chicken thighs into ¼ inch thin strips. Heat a large cast iron skillet over medium high heat and add a little olive oil. Heat the sliced chicken in the pan, stirring occasionally, for 4-5 minutes until nicely browned and slightly charred. Remove the pan from the heat. To Assemble: Spoon the cucumber yogurt sauce onto a warm pita then pile ¼ of the chicken on to the sauce. Add sliced red onions and chopped tomato, roll the pita and toast in the same pan that you browned the chicken in with a little hot sauce if desired. Serve with more yogurt cucumber sauce. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance chickenhealthyeasy Eleanor Debel
HEALTHY CHICKEN GYRO Nov 17 Written By Eleanor Debel https://www.youtube.com/shorts/j-WIyBTrCXUPrintHEALTHY CHICKEN GYROYield 4Prep time15 MinCook time25 MinTotal time40 MinIngredientsMarinated Chicken:1 lb boneless skinless chicken thighs 2 Tbsp low fat yogurt 1 lemon, juiced 3 garlic cloves, minced or crushed into a paste ¼ tsp dried oregano ½ tsp sazon ½ tsp paprika ¼ tsp coriander ¼ tsp cumin ¼ tsp fresh cracked black pepper Cucumber Yogurt Sauce:1 english cucumber, grated 2 Tbsp low fat yogurt 1 garlic clove, grated ½ lemon, zested and juiced ¼ tsp dried dill Kosher salt and cracked black pepper to taste To Assemble:Toasted pita bread Sliced red onion Chopped tomato Shatta to taste InstructionsPreheat your oven to 375 F. In a large bowl stir together the yogurt, lemon juice, garlic paste, dried oregano, sazon, paprika, coriander, cumin and fresh cracked black pepper into a smooth marinade. Add the chicken thighs and toss to evenly coat. Let sit for at least 30 minutes and up to 3 hours. Spread the marinated chicken thighs onto a sheet tray lined with a wire rack. Bake in the preheated oven for 20-25 minutes, until the chicken thighs are browned and the internal temperature reaches 165 F. Remove from the oven and set aside to rest for 10 minutes. For the yogurt sauce: In a medium bowl stir together the grated cucumber, low fat yogurt, grated garlic, lemon zest, dried dill and a pinch of salt and pepper. Taste and adjust for seasoning and set aside in the fridge until ready to serve. Slice the cooked chicken thighs into ¼ inch thin strips. Heat a large cast iron skillet over medium high heat and add a little olive oil. Heat the sliced chicken in the pan, stirring occasionally, for 4-5 minutes until nicely browned and slightly charred. Remove the pan from the heat. To Assemble: Spoon the cucumber yogurt sauce onto a warm pita then pile ¼ of the chicken on to the sauce. Add sliced red onions and chopped tomato, roll the pita and toast in the same pan that you browned the chicken in with a little hot sauce if desired. Serve with more yogurt cucumber sauce. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance chickenhealthyeasy Eleanor Debel
