AuthorMike EgrieCategoryDifficultyIntermediate
Chicken Gyro Bento Box Feta Yogurt Sauce
Yields4 Servings
Prep Time20 minsCook Time25 minsTotal Time45 mins
 4 boneless, skinless chicken breasts (about 5 ounces each)
 2 garlic cloves, minced
 ¼ cup olive oil
 2 tbsp fresh lemon juice
  cup plain nonfat greek yogurt
 ¼ cup crumbled reduced fat feta cheese
 4 (4-compartment) food storage containers
 1 roma tomato, chopped
 ½ cup thinly sliced english cucumber
 ¼ cup thinly sliced white onion
 4 whole wheat pita bread rounds, each cut into 8 triangles and stacked
 Fresh chopped dill for garnish (optional)
1

In large zip-top plastic bag, add chicken, garlic, oil and lemon juice; seal bag, pressing out excess air. Massage chicken in bag to coat with marinade; refrigerate at least 30 minutes or up to 4 hours.

2

Preheat oven to 400°. Remove chicken from marinade and place on rimmed baking pan; discard marinade. Bake chicken 25 minutes or until internal temperature reaches 165°; transfer to cutting board. Let chicken stand 5 minutes; cut crosswise into ¼-inch-thick slices.

3

In small bowl, whisk yogurt and cheese. Fill containers by dividing tomato, cucumber and onion into 1 compartment, and pita triangles, chicken and yogurt mixture into remaining 3 compartments; sprinkle chicken with dill and pepper, if desired. Seal containers with lids; refrigerate up to 3 days.

Make it Gluten Free: Dependent on using a Gluten Free pita.

Ingredients

 4 boneless, skinless chicken breasts (about 5 ounces each)
 2 garlic cloves, minced
 ¼ cup olive oil
 2 tbsp fresh lemon juice
  cup plain nonfat greek yogurt
 ¼ cup crumbled reduced fat feta cheese
 4 (4-compartment) food storage containers
 1 roma tomato, chopped
 ½ cup thinly sliced english cucumber
 ¼ cup thinly sliced white onion
 4 whole wheat pita bread rounds, each cut into 8 triangles and stacked
 Fresh chopped dill for garnish (optional)

Directions

1

In large zip-top plastic bag, add chicken, garlic, oil and lemon juice; seal bag, pressing out excess air. Massage chicken in bag to coat with marinade; refrigerate at least 30 minutes or up to 4 hours.

2

Preheat oven to 400°. Remove chicken from marinade and place on rimmed baking pan; discard marinade. Bake chicken 25 minutes or until internal temperature reaches 165°; transfer to cutting board. Let chicken stand 5 minutes; cut crosswise into ¼-inch-thick slices.

3

In small bowl, whisk yogurt and cheese. Fill containers by dividing tomato, cucumber and onion into 1 compartment, and pita triangles, chicken and yogurt mixture into remaining 3 compartments; sprinkle chicken with dill and pepper, if desired. Seal containers with lids; refrigerate up to 3 days.

Chicken Gyro Bento Box with Feta-Yogurt Sauce
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