Greek Chicken Gyros with Tzatziki Sauce

Serves 6

Prep and cook time about 40 mins. depending on how fast you cut (leave time to marinate meat for at least a half hour)

INGREDIENTS

Chicken Marinade:

2 lbs. chicken breasts cut into pieces

1/4 C Greek Yogurt

3 Tbsp Fresh lemon juice

2 Tbsp Extra virgin olive oil (I only had avocado oil and it worked great)

1 Tbsp Red wine vinegar (I used apple cider vinegar)

1 1/2 tsp salt

1 tsp pepper

2 tsp Oregano

Tzatziki Sauce:

1 1/2 C Greek Yogurt

2 Tbsp Extra virgin olive oil

1 Tbsp Lemon Juice

1 Tbsp Red Wine Vinegar (Apple Cider Vinegar)

1-2 tsp Salt

1 Tbsp Fresh dill, diced

3 garlic cloves, finely diced

1 Cucumber, grated and squeezed to drain

Greek Salad

3 Tomatoes, Diced

2 Cucumbers, peeled and diced

1/4 C red onion, diced

2 Tbsp Fresh parsley, diced

1 Tbsp Extra Virgin Olive Oil

Salt and Pepper to taste

Feta Cheese

4-6 Pita bread

INSTRUCTIONS

Place chicken, yogurt, lemon juice, olive oil, vinegar, salt, pepper, and oregano in a bag and let marinate at least 30 mins, preferably 2-4 hours or overnight.

Make the Tzatziki sauce, stir together yogurt, olive oil, lemon juice, vinegar, salt, dill, and garlic. Grate and squeeze the cucumber to remove excess water. Stir in grated cucumber and taste for seasonings. 

Greek Salad: Place tomatoes, cucumber, red onion, parsley, olive oil, salt and pepper in bowl. Stir to coat. Season to taste. 

Cook chicken on grill or skillet, however you prefer.

Place chicken in pita bread. You can warm the pita bread to make it more pliable. Top with tzatziki sauce, greek salad and feta if desired.

Chicken or Turkey Pot Stickers

Chicken/Turkey Pot Stickers
adapted from Weight Watchers

1 Tbsp chili sauce
1 Tbsp cilantro, chopped
2 Tbsp teriyaki sauce
1 tsp rice wine vinegar
1 tsp ginger, minced
pinch of cayenne (optional)
1/2 lb ground chicken or turkey, cooked
1/2 cup cabbage, finely shredded (or coleslaw mix)
1 green onion, minced
2 tsp soy sauce
1 tsp cornstarch dissolved in 2 tsp water.
1/4 tsp mustard powder
1/8 tsp pepper
20 wonton wraps*
peanut oil
1 Tbsp sesame seeds, toasted

In a small bowl, mix together chili sauce, cilantro, teriyaki sauce, vinegar, ginger, and cayenne.

In a medium bowl, combine chicken, cabbage, green onion, soy sauce, dissolved cornstarch, mustard and pepper.

Make sure to keep the wonton wraps covered so they do not dry out. Spoon 2 tsp of filling onto the center of a wonton wrap. Moisten edges with water and fold diagonally into a triangle. Make sure the edges are sealed. Repeat with remaining wonton wraps and filling. Cover wontons with plastic wrap or a damp towel after they have been made.

Heat the peanut oil in a large skillet. Place wontons in skillet without touching each other. Fry until golden brown, then turn and fry on the other side until golden brown. Serve, sprinkled with toasted sesame seeds and sauce on the side.

*Wonton wraps can typically be found in the produce refrigerated section or with the organic foods. I typically get my wonton wraps from a local Asian/international market. The wraps from the Asian market are usually thinner and easier to work with. The wraps found in the grocery store are thicker.

Moroni Chicken

Moroni Chicken

2 cups Sprite
1 cup oil
1 cup soy sauce
1 Tbsp. garlic, minced
1 Tbsp. horseradish

1 lbs chicken, breasts or thighs

Combine marinade in a zip lock bag. Add chicken. Marinade over night, or at least 3-4 hours, in the fridge. Grill.