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I have been eager to share with all of you my fabulously delicious Oikos Greek yogurt recipe for the Stonyfield Oikos contest.

I created this yummy recipe last week.  As all of you know, I am a huge fan of Oikos Greek yogurt and always have at least one container in my fridge at all times.  It’s incredibly versatile and I often use Oikos in my morning breakfast, afternoon smoothies, lunchtime tuna salads and evening marinades.

This time around, I opted for creating a fun ‘finger-food’ meal, which is perfect for lunch or dinner.  If you are a vegetarian, feel free to substitute the chicken with tofu, seitan or another alternative.


Ingredients

  • 1 lb. skinless chicken breasts
  • 4 Tbsp. Oikos Greek plain yogurt
  • 3 cloves garlic, chopped
  • Juice of 1 small orange
  • 1 medium tomato, sliced
  • 5 scallions, chopped
  • 5 pitas (without pockets)
  • 1 Tbsp. dried cilantro
  • 1/2 tsp. curry powder
  • 1/4 cup kalamata olives, finely chopped
  • 1/2 cup baby portabello mushrooms, finely chopped
  • 1 Tbsp. orange zest
  • 2 tsp. apple cider vinegar
  • 2 Tbsp. olive oil
  • Sea salt and pepper, to taste

Yogurt Dressing

  • 2 (16  ounce containers) Oikos Greek yogurt
  • 1/4 cup shredded zucchini
  • 1/4 cup shredded carrots
  • 2 cloves garlic, crushed
  • 1 tsp. apple cider vinegar
  • 1 tsp. spicy mustard
  • Sea salt and pepper, to taste
  • Dash of olive oil

Directions:

  • In a large bowl, whisk garlic, orange juice, orange zest, vinegar, oil and cilantro.  Slowly add chicken and rub to ensure coating of the marinade.  Cover and place in the refrigerator for 1 hour.
  • Pour a dash of olive oil into a large skillet, cook chicken fully; toss to ensure even cooking.
  • Once chicken is fully cooked, set aside to cool and slice onto a serving platter.  Sprinkle with sea salt and pepper.
  • Place each pita in a skillet sprayed with cooking spray; heat for 10-15 seconds per side over medium heat.
  • Top each pita with chicken, tomatoes, mushrooms, olives, scallions and dressing.
  • Enjoy!

Directions for Yogurt Dressing:

  • Strain yogurt with a cheese cloth over a medium sized bowl; let sit overnight to release moisture.
  • Shred zucchini and carrots.
  • Combine yogurt, shredded zucchini, shredded carrots, vinegar, mustard, salt and pepper; mix well.
  • Refrigerate for 1 hour.
  • Drizzle olive oil on top before serving.

Be sure to visit the Oikos Facebook fan page at: http://www.facebook.com/oikos and the Oikos website here for more tasty Greek yogurt recipes.



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Hi, I'm Amie!

I’m here to share my story of healing with you. I know what it’s like to suffer and not know what’s going on with your body. I’ve been there. I was lost, searching for answers and alone for 10 years until I learned how to get my body working for me, not against me—to address the underlying symptoms instead of using a Band-aid approach to reclaim my vitality. I want to show you that eating and living clean feels incredible. Once you see life this way, you’ll never go back. Ever. Come play along with me on Instagram, Pinterest, Facebook and Twitter.
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5 comments

  1. Hi Amy,

    I love your post. I coincidentally made a version of this last night (I am a major gyros eater)…I’ll have to try your version. I’d enjoy meeting you so track me down and I will do the same if you make it the to FB Blogger festival in November.

    Regards,

    Marc

  2. endless thank you. these are yummy! I have a cooking recipe site as well and I¡¯d like to exchange links with you. Let me know if this is possible. Thanks.

    1. Samantha,

      It seems your comment was cut off in the beginning of the sentence…would you mind resending? Thanks so much for your comment and have a great weekend.

      Best,

      Amie

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