This high-protein ground chicken gyros recipe transforms seasoned ground chicken into sliceable gyro meat by baking it into a log, served with homemade protein pita, fresh cucumber-tomato salad, and creamy tzatziki—a low-calorie Greek take ideal for meal prep.
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Preheat oven to 400°F (200°C).
In a large bowl, combine ground chicken, garlic powder, pepper, salt, dried minced onion, and paprika. Mix thoroughly.
Spread the chicken mixture thinly and evenly onto a large sheet of parchment paper. Place a second sheet on top and press to flatten.
Using the bottom parchment paper, tightly roll the flattened chicken into a log.
Place the chicken log on a baking sheet and bake until cooked through (time will vary based on thickness, approximately 25-30 minutes).
While the chicken bakes, prepare the salad. In a large bowl, combine chopped cucumbers, red onion, and cherry tomatoes.
To the salad, add minced garlic, flaky salt, pepper, olive oil, and red wine vinegar. Toss to combine.
Stir in the feta cheese.
To make the protein pitas, combine all-purpose flour, plain Greek yogurt, garlic powder, and salt in a bowl. Knead until a dough ball forms.
Place the dough between two sheets of parchment paper and use a rolling pin to flatten it into a thin circle.
Heat a little olive oil in a non-stick skillet over medium heat. Cook the pita for 2-3 minutes per side, until golden brown and cooked through.
Prepare the tzatziki sauce by combining non-fat Greek yogurt, minced red onion, fresh dill, shredded cucumber, minced garlic, salt, and pepper in a small bowl.
Stir in the light mayonnaise until the sauce is smooth and creamy.
Once the chicken is cooked, remove it from the oven and carefully unwrap it from the parchment paper.
Slice the chicken log into thin, gyro-style pieces. For extra color and texture, you can briefly sauté the slices in a hot pan.
To assemble, lay a warm pita on a plate. Spread with tzatziki sauce, top with shredded romaine, chicken gyro meat, and a spoonful of the cucumber-tomato salad.
Store cooked chicken log and pita separately in airtight containers for up to 3 days; reheat chicken gently in a skillet and refresh pita in a warm pan or microwave before assembling.
meat thermometer · baking sheet
Season ground chicken with garlic powder, paprika, dried minced onion, salt, and black pepper, then pack it into a log shape and bake until cooked through. Slice and serve like traditional gyro meat.
Yes. Store cooled pita in an airtight container for up to 2 days, or freeze for up to 3 months. Reheat gently in a skillet or microwave before serving.
Yes. The recipe emphasizes high protein and low calories with ground chicken and protein pita, making it suitable for PCOS dietary guidelines.
Bake until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer at the thickest part.
Ground turkey or lean ground beef work as alternatives. Adjust seasonings slightly to taste, as they may absorb flavors differently.
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