ChickenGyroBentoBoxwithFeta-YogurtSauce.jpg
ChickenGyroBentoBoxwithFeta-YogurtSauce.jpg
Chicken Gyro Bento Box with Feta-Yogurt Sauce
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Recipe - Price Rite of Bethlehem
ChickenGyroBentoBoxwithFeta-YogurtSauce.jpg
Chicken Gyro Bento Box with Feta-Yogurt Sauce
0
Servings4
Cook Time25 Minutes
svg/info/recipe-calories Created with Sketch. Calories449
Ingredients
4 boneless, skinless chicken breasts (about 5 ounces each)
2 garlic cloves
minced1/4 cup olive oil
2 tbs fresh lemon juice
2/3 cup plain nonfat Greek yogurt
1/4 cup crumbled reduced fat feta cheese
4 food storage containers
1 Roma tomato, chopped
1/2 cup thinly sliced English cucumber
1/4 cup thinly sliced white onion
4 whole wheat pita bread rounds, each cut into 8 triangles and stacked
Fresh chopped dill for garnish (optional)
Directions
  1. In large zip-top plastic bag, add chicken, garlic, oil and lemon juice; seal bag, pressing out excess air. Massage chicken in bag to coat with marinade; refrigerate at least 30 minutes or up to 4 hours.

  2. Preheat oven to 400°. Remove chicken from marinade and place on rimmed baking pan; discard marinade. Bake chicken 25 minutes or until internal temperature reaches 165°; transfer to cutting board. Let chicken stand 5 minutes; cut crosswise into ¼-inch-thick slices.

  3. In small bowl, whisk yogurt and cheese. Fill containers by dividing tomato, cucumber and onion into 1 compartment, and pita triangles, chicken and yogurt mixture into remaining 3 compartments; sprinkle chicken with dill and pepper, if desired. Seal containers with lids; refrigerate up to 3 days.

Nutritional Information
Calories: 449
Fat: 15g
Saturated: 3g
Cholesterol: 85mg
sodium: 478mg
Carbohydrates: 34g
Fiber: 3g
sugars: 4g
added sugars: 2g
protein: 41g
0 minutes
Prep Time
25 minutes
Cook Time
4
Servings
svg/info/recipe-calories Created with Sketch.
449
Calories

Shop Ingredients

Makes 4 servings
4 boneless, skinless chicken breasts (about 5 ounces each)
Not Available
2 garlic cloves
an image
Garlic 5 ct, 5 Each
$1.99$0.40 each
minced1/4 cup olive oil
an image
Botticelli Olive Oil Extra Virgin, 101.4 Fluid ounce
$17.99$0.18/fl oz
2 tbs fresh lemon juice
Not Available
2/3 cup plain nonfat Greek yogurt
Not Available
1/4 cup crumbled reduced fat feta cheese
Not Available
4 food storage containers
Not Available
1 Roma tomato, chopped
Not Available
1/2 cup thinly sliced English cucumber
Not Available
1/4 cup thinly sliced white onion
Not Available
4 whole wheat pita bread rounds, each cut into 8 triangles and stacked
an image
Calise Bakery Bulkie Rolls, 13 Ounce
$2.59$0.20/oz
Fresh chopped dill for garnish (optional)
Not Available

Nutritional Information

Calories: 449
Fat: 15g
Saturated: 3g
Cholesterol: 85mg
sodium: 478mg
Carbohydrates: 34g
Fiber: 3g
sugars: 4g
added sugars: 2g
protein: 41g

Directions

  1. In large zip-top plastic bag, add chicken, garlic, oil and lemon juice; seal bag, pressing out excess air. Massage chicken in bag to coat with marinade; refrigerate at least 30 minutes or up to 4 hours.

  2. Preheat oven to 400°. Remove chicken from marinade and place on rimmed baking pan; discard marinade. Bake chicken 25 minutes or until internal temperature reaches 165°; transfer to cutting board. Let chicken stand 5 minutes; cut crosswise into ¼-inch-thick slices.

  3. In small bowl, whisk yogurt and cheese. Fill containers by dividing tomato, cucumber and onion into 1 compartment, and pita triangles, chicken and yogurt mixture into remaining 3 compartments; sprinkle chicken with dill and pepper, if desired. Seal containers with lids; refrigerate up to 3 days.