Chicken Gyro Bento Box with Feta-Yogurt Sauce
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.
4.
- 15 g Fat
- 3 g Saturated
- 85 mg Cholesterol
- 478 mg sodium
- 34 g Carbohydrates
- 3 g Fiber
- 4 g sugars
- 2 g added sugars
- 41 g protein
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Nutritional Information
- 15 g Fat
- 3 g Saturated
- 85 mg Cholesterol
- 478 mg sodium
- 34 g Carbohydrates
- 3 g Fiber
- 4 g sugars
- 2 g added sugars
- 41 g protein
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.
4.