Low Carb Chicken Gyro
Savor the irresistible flavors of a Low Carb Chicken Gyro, a healthy and delicious twist on the classic Mediterranean dish. This recipe pairs tender, marinated chicken with a creamy Greek yogurt-cucumber sauce, all served in crisp romaine lettuce leaves for a low-carb alternative to pita bread. Seasoned with bold spices like cumin, coriander, and oregano, the chicken is grilled to perfection, creating a smoky depth of flavor. Fresh toppings like diced tomatoes, red onion, and fragrant dill add vibrant color and crunch, while the yogurt sauce brings a cooling balance to every bite. Quick to prepare and ideal for meal prep, this keto-friendly chicken gyro makes a versatile, guilt-free option for lunch or dinner. Perfect for anyone seeking a protein-packed, low-carb Mediterranean feast!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 piece garlic clove, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup Greek yogurt
- 1 small cucumber, diced
- 0.5 medium red onion, thinly sliced
- 1 medium tomato, diced
- 8 pieces romaine lettuce leaves
- 1 tablespoon fresh dill, chopped
Instructions
In a small bowl, combine olive oil, lemon juice, minced garlic, cumin, coriander, oregano, salt, and pepper. Mix well to form a marinade.
Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring it is well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours for best results.
While the chicken is marinating, prepare the sauce by mixing the Greek yogurt with cucumber and half of the chopped dill. Season with a pinch of salt and pepper. Refrigerate until ready to use.
Heat a grill pan or skillet over medium-high heat. Remove the chicken from the marinade and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through.
Allow the chicken to rest for a few minutes, then slice into thin strips.
To assemble the gyros, lay out the romaine lettuce leaves on a clean surface. Place slices of chicken on each leaf, followed by a spoonful of yogurt sauce.
Top with diced tomatoes, sliced red onion, and remaining chopped dill.
Serve immediately as a light, low-carb meal.
Nutrition Facts
Calories |
1011 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.8 g | 55% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 1503 mg | 65% | |
| Total Carbohydrate | 27.7 g | 10% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 12.2 g | ||
| Protein | 120.4 g | 241% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 258 mg | 20% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1879 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
