Some techie thingamajig that E is in charge of building is about to launch within weeks. Thus, E has to spend hours programming and uploading and downloading and looking at the computer screen to make code for this thing. Deadlines were looming, so we had to come back early from the beach and work Sunday afternoon.
As soon as he got home, he sat at his desk and didn’t move. His MacBook Air was getting way more attention than I was. Perhaps dinner could change that.
I decided on chicken gyros for an easy Sunday evening meal after finding a recipe online. All of the ingredients were easily attainable at our local grocery stores Peas & Pickles and Foragers down the block. And since there weren’t that many variables in a gyro, I knew E couldn’t groan for including the wrong kind of lettuce or bread. A quick yogurt lemon marinade helped make the chicken tender. Homemade tzatziki, diced tomatoes, and onion finished off the sandwich.
“Babes! Dinner!” I summonsed. He walked in the kitchen. I frowned.
“Do you have to bring the computer with you?”
4 pitas or flatbreads
Diced red onion
For the chicken:
2 teaspoons garlic, minced (about 4 cloves)
Juice of 1 lemon
2 teaspoons red wine vinegar
2 tablespoons extra virgin olive oil
2 heaping tablespoons non-fat greek yogurt
1 tablespoon dried oregano
A few shakes of salt and pepper
4 boneless, skinless, chicken breast halves
Combine all of the above ingredients except for the chicken in a dish, and whisk together to make a marinade. Add in chicken, and turn to coat. Cover, and place in the fridge for 1 hour to marinate.
Next make the tzatziki sauce:
16 ounces non-fat Greek yogurt
1 cucumber, peeled and very finely diced
1 1/2 to 2 teaspoons minced garlic (3-4 cloves)
1 teaspoon white wine vinegar
Salt, pepper, and fresh lemon juice to taste
Using a thick stack of paper towels, squeeze the diced cucumbers to remove as much water as possible. Repeat if necessary. In a medium bowl, combine cucumbers with all of the above ingredients. Cover, and place in the fridge.
Preheat the oven to 350 degrees.
After the chicken is done marinating, place on a foil lined baking sheet and bake for 20-30 minutes, or until it is cooked thoroughly and juices run clear (Bigger breasts may take longer–mine took close to 45 minutes). When chicken is cooked to 165 degrees on the inside, it’s ready. Let meat rest for a few minutes, and then slice it into strips.
Heat bread on broiler or in pan on stove for about 40 seconds each side or until desired warmth. Lay breads flat, and layer strips of chicken, tomatoes, and onion. Spoon on tzatziki sauce and fold sides inward. Wrap bottom half of sandwich with aluminum foil or pin bread where the ends meet with a toothpick to hold sides together. Enjoy.
Recipe adapted from A Bitchin’ Kitchenby
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