Low Carb Gyro Chicken
Elevate your weeknight dinner game with this flavorful and easy-to-make Low Carb Gyro Chicken recipe! Perfectly marinated boneless chicken thighs are infused with Mediterranean spices like oregano, thyme, cumin, and coriander, then grilled to juicy perfection for that classic gyro flavor. Served atop a refreshing salad of crisp romaine, cucumber, tomatoes, and red onion, this dish is finished with a creamy, tangy Greek yogurt and dill sauce that ties all the elements together beautifully. With only 20 minutes of prep time and packed with protein and fresh ingredients, this low-carb twist on a traditional favorite is ideal for anyone seeking a healthy, satisfying, and keto-friendly meal. Whether enjoyed as a light dinner or a meal-prep lunch, this recipe is a must-try for Mediterranean cuisine lovers!
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Recipe Information
Ingredients
- 4 pieces chicken thighs, boneless and skinless
- 3 tablespoons olive oil
- 1 whole lemon, juiced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium cucumber, diced
- 2 medium tomatoes, diced
- 0.5 medium red onion, thinly sliced
- 2 cups romaine lettuce, chopped
- 1 cup plain Greek yogurt
- 2 tablespoons fresh dill, minced
- 1 tablespoon white wine vinegar
Instructions
In a large bowl, combine olive oil, lemon juice, garlic, oregano, thyme, cumin, coriander, salt, and black pepper. Whisk until well combined.
Add chicken thighs to the marinade, ensuring they are fully coated. Cover and let marinate in the refrigerator for at least 1 hour, or up to overnight for deeper flavor.
Preheat a grill or grill pan over medium-high heat.
Remove chicken from the marinade and place on the hot grill. Cook for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is nicely charred.
While the chicken is grilling, prepare the salad. In a large bowl, combine cucumber, tomatoes, red onion, and romaine lettuce. Toss to mix.
For the yogurt sauce, in a small bowl, mix Greek yogurt, dill, and white wine vinegar until smooth. Season with a pinch of salt and pepper to taste.
Once chicken is cooked, remove from the grill and let rest for a few minutes before slicing into thin strips.
Serve the gyro chicken over the prepared salad, drizzled with the dill yogurt sauce. Enjoy!
Nutrition Facts
Calories |
1567 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.1 g | 119% | |
| Saturated Fat | 21.7 g | 108% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 524 mg | 175% | |
| Sodium | 2841 mg | 124% | |
| Total Carbohydrate | 47.3 g | 17% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 23.7 g | ||
| Protein | 136.5 g | 273% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 560 mg | 43% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 2878 mg | 61% | |
*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.
