Chicken gyros

July 30, 2008

MAKES 2 SERVINGS

1/4 cup lemon juice

2 tablespoons olive oil

3/4 teaspoon minced garlic, divided

1/2 teaspoon ground mustard

2 teaspoons Chiappetti's Classic Blend

1/2 pound boneless skinless chicken breasts, cut into 1/2-inch strips

1/2 cup cucumber, peeled and chopped

1/3 cup plain yogurt

1/4 teaspoon dill weed

2 whole (6-inch) gyro-style pitas

1/2 small red onion, thinly sliced

In a large resealable plastic bag, combine lemon juice, olive oil, 1/2 teaspoon garlic, mustard and Chiappetti's Classic Blend; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour.

In small bowl, combine cucumber, yogurt, dill and remaining garlic; cover and refrigerate until serving.

Drain and discard marinade. In large non-stick skillet, saute chicken for 7 to 8 minutes or until juices run clear. Spoon chicken on each pita bread. Top with yogurt mixture and onion. Fold in half.

Chef Steven Chiappetti

Nutrition facts per serving: 467 calories, 16 g fat, 2 g saturated fat, 68 mg cholesterol, 46 g carbohydrates, 34 g protein, 417 mg sodium, 2 g fiber