In case you missed it yesterday, be sure to check out my guest post on a tasty ice cream recipe over at Virginia is for Bloggers!
Hello everyone! I hope your Tuesday is going well. I remember when I was little I used to love Tuesdays because that was usually my day for dance class, gymnastics, or whatever other activity I was enrolled in at the time. Now Tuesdays are a heck of a lot less exciting and just mean Monday is over. Oh well, at least it’s one day closer to the weekend!
Yesterday I got back into the swing of things by waking up early and going for my one mile run with Jack and completing half of an Insanity DVD before work. Last week I was in a post-Memorial Day slump and just didn’t feel motivated to do Insanity in the morning. This meant my afternoons were a lot crazier because I tried to squeeze in a few extra runs to the dog park, which is fine when I want to run and have plenty of time, but I hate feeling like I have to run because I skipped out on my morning workout. No bueno.
Even after taking one week off from Insanity I started to feel the difference in my muscles and realized the moves were a lot more difficult than they were before I took my little hiatus. I am coming to realize that while breaks from routine might seem nice at the time, I sure do regret it later! I was really happy that I was able to tackle my workout yesterday and I will make sure to stick to my routines from now on. Now more lazy bones!
Ok, now that that’s out of the way, let’s get to today’s recipe! Last night for dinner I had a delicious chicken gyro with tzatziki sauce. It was so flavorful, tasty, and filling! Last time Fabio came home from New York, he brought a huge tub of tzatziki sauce home with him from his favorite Greek place. In case you are unfamiliar with tzatziki, it is a creamy yogurt-based cucumber sauce usually flavored with oregano and lemon juice. This one is always a big hit and I was so happy Fabio brought some home! But then the question arose…what should we do with it? We didn’t have any ground lamb (obviously it’s not something I keep in my fridge) and I wasn’t about to buy a rotisserie, so I decided to marinade some chicken with Greek flavors and use it in a wrap; gyro style! It worked out extremely well and we were both licking our
lips fingers during dinner. It was a really simple marinade and would work well with a bunch of different dishes (I’m totally going to make a Greek salad with this chicken next). Here’s how it came together.
First I defrosted two boneless, skinless chicken breasts and put them in a large Ziploc bag along with the marinade. The marinade was made up of balsamic vinegar, olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper.
I added everything to the bag with the chicken and mixed it around so the chicken was evenly coated in the marinade. Then I popped the bag into the fridge for about an hour while I took Jack to the dog park and met up with my friends Britt and Jess.
When I got home, I set the oven to broil and waited for it to heat up. Then I took out the marinated chicken and placed it on a rack on top of a foil-lined cookie sheet. This chicken would have been really great cooked on the grill as well, but unfortunately with our little apartment we would have to get our grill out of storage and wait for the charcoal to get hot. I was not about to wait around and do all that on a weeknight! The broiler worked out well anyway 🙂 Then I placed the chicken in the oven and let it broil for about 5 minutes. Meanwhile, I cut up some small tomatoes and red onion for the gyros!
Then it was assembly time! First I warmed up two whole-wheat 100-calorie tortillas in the oven (pita would work better probably but I had to use what I had!) and spread them with a thin layer of tzatziki sauce all the way to the ends. Then I topped them with chicken.
By this time, the wraps were huge and I could barely roll them up. It was worth it though for all that spinach! Yum!
- 2 boneless, skinless, chicken breasts
- ¼ cup balsamic vinegar
- 2 tbsp. olive oil
- 2 tbsp. lemon juice
- ¼ tsp. minced garlic
- ¼ tsp. dried oregano
- ⅛ tsp. salt
- ⅛ tsp. black pepper
- 2 whole wheat pita or tortilla wraps
- 3 small tomatoes, sliced
- ¼ red onion, sliced
- Generous handful of lettuce/spinach mixture
- 2 tbsp. tzatziki sauce (store-bought or home-made)
- Add chicken to a Ziploc bag with next seven ingredients (through black pepper) and mix around to distribute evenly. Store in refrigerator for at least one hour.
- Set oven to broil. Remove chicken from bag and place onto grill rack on top of foil-lined cookie sheet. Broil in the oven for about five minutes or until juices run clear.
- When chicken is cooked, allow to cool for a few minutes and then slice into bite-size pieces.
- Warm tortilla/pita in the oven for a few minutes and then top each with 1 tbsp. tzatziki sauce, chicken, tomatoes, red onion, and lettuce/spinach mixture.
- Roll up wraps and enjoy!
And, that’s it! Pretty simple right? Plus it was definitely delicious and made good use of that tzatziki sauce.
Anyone else have good recipes for tzatziki sauce? I was thinking of trying out a healthier falafel recipe but I’m not sure how it will work out. Let me know if you think of anything creative!