Low Carb Chicken Gyro
Craving the bold, Mediterranean flavors of a classic gyro without the carbs? This Low Carb Chicken Gyro recipe is the perfect solution! Juicy, marinated chicken breasts are seasoned with a fragrant blend of cumin, coriander, oregano, and garlic, then grilled to perfection for a smoky, charred finish. Served on crisp romaine lettuce leaves instead of traditional pita bread, these gyros are topped with a creamy Greek yogurt cucumber sauce, fresh tomatoes, red onion, and a sprinkle of dill for a refreshing, guilt-free twist. Ready in just 35 minutes of active time, this protein-packed, gluten-free dish is a flavorful and healthy meal that’s perfect for lunch or dinner. Whether you're following a keto or low-carb lifestyle, these chicken gyros offer all the taste with none of the compromise!
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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
Directions
Step 1
In a small bowl, combine olive oil, lemon juice, minced garlic, cumin, coriander, oregano, salt, and pepper. Mix well to form a marinade.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Allow the chicken to rest for a few minutes, then slice into thin strips.
Step 6
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.
Step 7
Top with diced tomatoes, sliced red onion, and remaining chopped dill.
Step 8
Serve immediately as a light, low-carb meal.
Nutrition Facts
| Serving size | (898.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1011.0 |
| Total Fat 42.8g | 0% |
| Saturated Fat 8.4g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 299.8mg | 0% |
| Sodium 1502.8mg | 0% |
| Total Carbohydrate 27.7g | 0% |
| Dietary Fiber 6.5g | 0% |
| Total Sugars 12.2g | |
| Protein 120.4g | 0% |
| Vitamin D 3.5IU | 0% |
| Calcium 257.5mg | 0% |
| Iron 7.9mg | 0% |
| Potassium 1879.1mg | 0% |
Source of Calories