Chicken Gyros

Does anyone know how to properly pronounce "gyro?" I've heard it so many ways. No matter how you say it though, they are usually delicious. Only difficulty we had with this recipe was finding chimichurri seasoning. It wasn't something just sitting on the shelf at WalMart or WinCo. I think I ended up finding a recipe for it and making my own out of seasonings I already had. Not ideal, but it worked. 

• 2 tsp olive oil
• 12 oz diced boneless, skinless chicken breast
• 1 tsp chimichurri seasoning
• 2 oz sour cream
• 1 tsp buttermilk
• less than 1/2 tsp dill
• 3 Tbsp water, divided
• 1 shallot
• 4 oz grape tomatoes
• 1/2 oz spring mix lettuce
• 4 mini naan flatbreads
• 1 tsp lemon juice

Pat diced chicken dry. Place a medium non-stick pan over medium-high heat and add 2 tsp olive oil. Add diced chicken and chimichurri seasoning to hot pan. Stir occasionally until the chicken browns and is cooked through. While chicken cooks, prepare remaining ingredients. 

In a mixing bowl combine sour cream, buttermilk, dill, and 1 Tbsp water. Set aside. Halve tomatoes. Peel and halve shallot. Slice thinly.

Add shallot and tomatoes to hot pan with chicken and cook undisturbed for 2 minutes. Stir in 2 Tbsp water and lemon juice. Then stir occasionally until tomatoes soften and release juices, 3-5 minutes. Remove from burner. 

While filling cooks, warm flatbreads. Place another medium non-stick pan over medium-high heat. Add flatbreads to hot pan, two at a time. Gently press down on flatbreads until golden brown and warmed through, 1 minute per side. 

Stir sour cream mixture to re-combine. Plate dish by filling flatbreads with meat mixture, topping with sour cream spread and spring mix. 

Serves 2

Total Time: 15 minutes

Recipe from Home Chef