Low Sodium Chicken Gyros
Savor the bold Mediterranean flavors of this Low Sodium Chicken Gyros recipe, where juicy, marinated grilled chicken takes center stage. Perfect for anyone seeking a heart-healthy meal, this dish combines Greek yogurt, garlic, lemon juice, and aromatic oregano to create a tangy marinade that keeps the chicken tender and flavorful without relying on added salt. Served on warm whole wheat pita bread, the gyros are layered with fresh, vibrant toppings like diced cucumber, tomato, shredded lettuce, and a sprinkle of fragrant dill, ensuring every bite is as nutritious as it is delicious. Quick to prepare and ideal for meal preppers or weeknight dinners, this recipe offers a wholesome twist on a classic Greek favorite while delivering restaurant-quality taste right at home.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 cup plain Greek yogurt
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 3 pieces garlic cloves, minced
- 1 teaspoon dried oregano
- 0.5 teaspoon ground black pepper
- 1 medium cucumber, diced
- 1 large tomato, diced
- 0.5 medium red onion, thinly sliced
- 1 tablespoon fresh dill, chopped
- 4 pieces whole wheat pita bread
- 1 cup romaine lettuce, shredded
Instructions
In a medium bowl, mix Greek yogurt, lemon juice, olive oil, minced garlic, oregano, and ground black pepper. This will be the marinade for the chicken.
Place chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are well-coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably overnight for better flavor.
Preheat a grill or grill pan to medium-high heat. Remove the chicken from the marinade, letting excess drip off. Grill chicken for 5-7 minutes on each side or until the internal temperature reaches 165°F (75°C) and the juices run clear.
While the chicken is cooking, prepare the vegetable toppings. Dice the cucumber and tomato, thinly slice the red onion, and chop the fresh dill.
Warm the pita bread on the grill for about 1 minute per side.
Once the chicken is done, let it rest for a few minutes before slicing it thinly.
To assemble the gyros, place a pita bread on a plate, then layer with sliced chicken, a generous amount of diced cucumber, tomato, red onion, shredded lettuce, and sprinkle with fresh dill.
Serve immediately and enjoy your homemade low-sodium chicken gyros.
Nutrition Facts
Calories |
1753 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.5 g | 65% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 1378 mg | 60% | |
| Total Carbohydrate | 171.0 g | 62% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 27.2 g | ||
| Protein | 161.0 g | 322% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 465 mg | 36% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 2733 mg | 58% | |
*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.
