Chicken Gyros

We went to a Greek restaurant a few weeks ago with some friends, and it was just delicious.  I wasn't super familiar with Greek food before, but it's amazing.  Peter had lamb gyros, which were so tasty, but I wanted to try something similar with chicken (because I know what I'm doing with chicken).

Tzaziki is a yogurt/cucumber/garlic sauce, which seems weird, but it's wonderful!!  It's cool and creamy, but zesty too.  I've been tossing it as a salad dressing...Delish!  Also good as a veggie dip.  You'll like it, trust me.

As a side note, today was my last day of family medicine, and it was a little bittersweet!  I learned lots about myself and what I like; it was my first real time working with adult patients (who weren't in active labor or psychotic...or both for that matter), and although they are fun an complicated, I much prefer little people.  After the shelf tomorrow, I'm free to do some much needed holiday-festing so hold on to your hats...I have more sweets coming your way than your pancreas cares to deal with.

Chicken Gyros
For the chicken
4 boneless skinless chicken breasts
2 Tbsp lemon juice
1/4 cup non-fat plain yogurt (you can use Greek yogurt too)
1 tsp garlic powder
Salt and pepper, to taste

For the tzaziki sauce
6 oz container non-fat plain Greek yogurt
1 cucumber, peeled and grated, then squeezed out in paper towels
2 cloves garlic, minced
2 Tbsp lemon juice
Salt and pepper

To serve:
Pita bread
Lettuce
Red onion
Tomato

Combine marinade and chicken in a large ziplock bag.  Mix well to combine, seal, and refrigerate for 1 hour.  While chicken is marinading, combine ingredients for tzaziki sauce and refrigerate.

To make chicken, preheat a non-stick skillet over medium-high heat and add a drizzle of olive oil.  Wipe off excess marinade as you remove chicken from bag, and sautee until just cooked through and slightly browned.  Remove from pan and allow to cool slightly then slice.

To serve, top a pita with tzaziki sauce, chicken, lettuce, tomato and onion.