Greek Chicken Gyros

GREEK CHICKEN GYROS
Printable Recipe

 

• Chicken Soulvaki or any Mediterranean chicken, sliced
• Greek pita bread

Toppings

• 2 Roma tomatoes, diced
• 1 European cucumbers, diced 
• 1/4 Red onion
• 1/4 cup Feta cheese, crumbled 
•  Kalamata olives, pitted & diced (optional) 
• 1 cup Romaine lettuce, thinly chopped (optional) 
• Tzatziki sauce

1. Lightly heat up pita bread on a grill or a stove. Spread some Tzakziki sauce in the center of the pita then layer on piece of chicken at a time in a row along center of pita. 

2. Top with tomatoes, cucumbers, lettuce, onions, feta, Kalamata olives, red onion, feta, and olives. Wrap & serve with a side of Tzakziki sauce.

Plate Finished Product 

STORY BEHIND THE DISH

I am not a huge fan of the traditional gyros but I do love chicken gyros. This is a simple dish and can be easily adapted to many food needs. 

MODIFICATIONS/Whole30

For whole30 or Paleo use a lettuce wrap in place of the pita, remove the cheese, & make an approved Tzatziki sauce. You can basically use any type of meat or no meat at all for this recipe. I prefer chicken, steak, or lamb but you can easily do an all veggie gyro as well. You can add or remove any of the toppings for your preference. 

Chicken Soulvaki Kabobs

CHICKEN SOULVAKI KABOBS
Printable Recipe 



• 1.5-2 lbs boneless, skinless chicken breasts cut into cubes
• 1/4 cup extra virgin olive oil
• 1 lemon, juiced
• 3 Tbsp plain Greek yogurt, low fat 
• 1 Tbsp red wine vinegar
• 1/3 cup red onion, chopped
• 2 garlic cloves, sliced  
• 1 1/2 tsp fresh or dried oregano
• 1 tsp fresh or dried thyme
• 1/2 tsp ground coriander
• Salt & freshly to taste 
• Pita bread, side

 1. Cut chicken into large 1" chunks or strips.

2. Combine olive oil, lemon juice, yogurt, vinegar, onion, garlic, oregano, thyme, coriander, salt, & pepper in a bowl & whisk together.

3. Place chicken in a gallon size ZipLock bag & pour marinade over the chicken. Zip bag tightly & coat chicken evenly. Place in the fridge & marinate for 4-6 hours or overnight.

4. When chicken is ready to cook, thread onto skewers. If using wooden skewers, allow skewers to soak in water for 10-15 minutes prior to threading.

5. Oil grill grate with olive oil or spray oil then BBQ skewers on a gas or charcoal grill over medium-high heat for 12-15 minutes, turning when you see defined grill marks. When done remove from grill & cover with foil for 3-5 min to allow juices to settle.

Plate Finished Product

Great in Greek Gyros

STORY BEHIND THE DISH

I love Greek food and this Chicken Soulvaki goes great served on the kabob, in a Greek Gyro, or on top of a Greek Salad. It is an easy dish & is fun to make. 

MODIFICATIONS/Whole30

For whole30 or paleo remove the Greek yogurt. This recipe can be modified to your taste. For a more traditional recipe remove the Greek Yogurt, I add it to keep the white meat more tender when cooking on the BBQ but it's not as traditional as the olive oil & lemon.

Chipotle Burrito Bowl Recreation

Chipotle Style Chicken Burrito Bowl

Printable Recipe

• 1-2 lbs. boneless skinless chicken thighs 
• 2-3 Tbsp fajita or taco seasoning 
• 1-2 cups cooked white or brown rice
• 1 can black beans cooked & drained 
• 2-3 tomatoes, diced
• 1 cup cooked corn, fresh or frozen
• 1 avocado, cubed
• 1 small cucumber, finely diced
• 1/2 red onion, finely diced
• 1 jalapeno, finely diced remove seeds
• 1 lemon or lime, juiced
• 1/2 bunch cilantro, chopped  
• Optional Toppings: Cheese, Sour Cream, & Hot Sauce

1. Finely dice all tomatoes, onions, cucumber, jalapeno, & cilantro. I cook a whole corn & BBQ it then cut off the core, but frozen corn works too, just cook it, strain it, & let it cool. I also use only 1/2 a jalapeno cause I don't like it too spicy, but add what you like. 

2. Combine tomatoes, onion, corn, cucumber, jalapeno, & cilantro in a bowl. Coat with fresh lemon or lime juice, salt, & pepper. Mix well & let sit to collect flavors.

3. Coat all chicken evenly front & back with seasoning. BBQ chicken thighs on a hot grill or in a nonstick pan for 3-4 minutes on each side. Make sure chicken is fully cooked & all juices are clear. 

4. When chicken is done let it sit covered for 1-2 minutes then chop all chicken into small pieces. Build your bowl with rice, black beans, chicken, cheese, some corn/cucumber salsa, & top with fresh avocado or sour cream. 

Plate Finished Product

STORY BEHIND THE DISH

Over the summer I visited a good friend who moved from California to Brisbane, Australia. Those who know the two areas well know that Brisbane's selection of Mexican food products is slim to none! During our stay she made a Chipotle style chicken bowl that reminded me of the burrito bowl I get at Chipotle, easy, simple, & delicious. This dish is a crowd pleaser, it has beautiful colors, & it's fun to make!

MODIFICATIONS/Whole30

For whole30 or Paleo remove the roasted corn from the salsa & remove the rice, beans, cheese & sour cream. Serve the chicken with salsa & fresh avocados or guacamole over some chopped romane. This is a very versatile dish. You can really add or takeaway what works best for you. If you really want to make it more Chipotle authentic you can add some lime juice & chopped cilantro to the rice when you cook it & it will infuse more flavors. If you want a more spicy dish as some more jalapeno or hot sauce.

Lemon Chicken With Asparagus & Snap Peas

LEMON CHICKEN WITH ASPARAGUS & SNAP PEAS

 Printable Recipe

• All purpose flour or almond flour
• 10oz, Chicken tenders, cubed
• 2 tablespoons olive oil 
• 1 bunch asparagus 
• 1/2 lb. snap peas 
• 1 cup chicken broth
• 1 tablespoon fresh thyme
• 1 tablespoon fresh chives, minced
• 2 tablespoons lemon juice 
• 1 teaspoon salt
• 1 teaspoon pepper

1. Cut chicken tenders in half crosswise.

2. Spread flour on a plate. 

3. Sprinkle with salt & pepper, then dredge in flour. 

4. In a large nonstick pan over medium-high heat, warm 1 tablespoon of oil. Add the chicken & saute until cooked through, about 5 minutes. Transfer to a plate.

5. Add the remaining 1 tablespoon of oil to the pan & reduce heat to medium. Add asparagus & saute for 1 minute. Add sugar snap peas; raise the heat to medium-heat. Season the vegetables with salt & pepper & saute for 1 minute. Add the broth & bring to a boil, stirring up the browned bits on the bottom of the pan. Cover the pan & boil until the vegetables are almost tender-crisp, about 3 minutes.

6. Chop fresh thyme & chives.

7. Add the chicken to the pan of vegetables. Add the thyme, chives, & lemon juice. Summer uncovered until the sauce thickens & coats the chicken, stirring almost constantly, about 2 minutes. Taste & adjust the seasoning. 

Plate Finished Product 
Garnish with thyme, chives, & Lemon zest

STORY BEHIND THE DISH

I received a wonderful Williams-Sonoma Weeknight Cook Book as a gift & I just had to make this beautiful cover dish. Not only is it a fresh, fast, & colorful dish, it has two of my favorite veggies, asparagus & snap peas!

 

MODIFICATIONS/Whole30

  For Whole30 or Paleo approved use almond flour or skip the flour this will also make it gluten free. You can add any veggies to this dish, some good pairings would be broccoli, carrots, & green beans. You can also use some red pepper flakes to add heat to this dish.

Middle Eastern Chicken Kabobs

MIDDLE EASTERN CHICKEN KABOBS
Printable Recipe 

• 3 lbs Chicken Breast, cut into cubes 
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 Fresh lemon, juiced
• 1 teaspoon turmeric powder
• 1/4 teaspoon ground saffron
• 2 fresh garlic clove, minced
• 1 teaspoon onion powder
• 1/2 cup olive oil 
• 5-7 skewers 

  1. Chop chicken into cubes than put it in a gallon size ZipLock bag.  Add salt, pepper, lemon juice, turmeric, saffron, minced garlic, onion powder, & olive oil. Zip closed & mix together until all chicken is coated evenly. Place in the fridge to marinate for 4-6 hours up to 24 hours. 

   2. Skewer chicken one piece at a time onto a metal or wooden skewer. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn & brush with reserved marinade frequently.

Plate Finished Product 

Serve over rice with grilled veggies 

STORY BEHIND THE DISH

This Persian style chicken recipe was given to me by a childhood friend. I have been to many Middle Eastern restaurant & chicken kabobs like these are my favorite. I love the beautiful colors of the dish & of course the flavor is amazing.  

 

MODIFICATIONS/Whole30

This is a Whole30 & Paleo approved dish, but you can use cauliflower rice in place of the Lebanese rice to pair with the chicken. You can use garlic powder if you don't have fresh garlic or you can use fresh onions in place of the onion powder. The recipe can be adjusted to taste so if you like pepper, add more. I made set measurements but they can be adjusted as needed. Also you can use this Lebanese Rice Recipe or the Persian rice recipe known as Polo Rice. If you don't have time to make a specialty rice a plain basmati or jasmine rice will pair well.

Chicken Pot Pie

CLASSIC CHICKEN POT PIE

Printable Recipe 

Pastry Crust

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 8 tablespoons unsalted butter, chilled & cubed
• 10 tablespoons vegetable shortening, chilled & cubed

Filling

• 2 lbs cooked chicken breast, shredded
• 2 cups low-sodium chicken broth
• 6 tablespoons unsalted butter
• 1 tablespoon canola oil or olive oil
• 1 large red potato, diced
• 1 large onion, chopped
• 2 ribs celery, sliced 
• 3 carrots, sliced
• salt & pepper
• 1/2 cup all-purpose flour
• 1 1/2 cups milk
• 1 cup frozen peas, thawed
• 1 tablespoon fresh thyme
• 1 large egg, whites only, beaten 

Make Crust 

1. In a food processor, pulse flour, salt, & pepper. Pulse in butter & shortening until mixture is in small pieces.

 

2. With processor running, add 6 tablespoons cold water, process just until dough forms a ball, adding more water if needed.

3. Turn dough out onto lightly floured counter top, knead until it comes together. Shape into a somewhat flat rectangle, wrap in plastic or foil & chill. 

Make Filling

1. Fully cook chicken breasts in boiling water over medium-high heat for 15-20 minutes or use precooked chicken or rotisserie chicken. Shred chicken into small pieces. Preheat oven to 375 degrees. Line a baking sheet with foil. Spray 9x13 baking dish or individual ramekins with cooking spray.

2. Melt butter with oil in a large skillet over medium heat. Add potatoes, onion, carrots, & celery, sprinkle with 2 teaspoons salt & 1 teaspoon pepper & stir well. Cover & cook, stirring occasionally, until vegetables are soft, 15-20 minutes.

3. Sprinkle flour over the vegetable mixture. Cook, stirring for 3 minutes.

4. Add 2 cups of chicken broth & add milk, increase heat to high and bring to a boil, stirring constantly. Reduce heat to medium & cook, stirring for 3 minutes. 

 
5. Stir in peas, chicken, & thyme. If mixture is very thick, thin with some additional chicken broth. Season with salt & pepper, if desired. 

6.. Transfer the mixture into a greased baking dish or ramekins. Brush some beaten egg whites around the edge of baking dish. 

7. Roll out dough between two pieces of wax paper or plastic, cut shape & size according to dish, lay dough across dish & press the pastry to the edges, trim of necessary. Brush a small amount of egg white across the top of the pastry & cut a few slits in the top to allow steam to escape. 

8. Place on baking sheet & bake until top is golden brown & filling is bubbly. Approximately 50 - 60 minutes. Let rest for 10 minutes before serving. 

 Plate Finished Product

STORY BEHIND THE DISH

Chicken Pot Pie is one of my favorite comfort foods. It is a fun dish to make & is something that can be created to anyone's preference. I used a few different recipes I was give by family friends to create a dish to my liking.

 

MODIFICATIONS

You can put just about anything in a pot pie, but I prefer the traditional way. I wanted to lighten up this classic dish a bit by using a 2% milk in place of whole milk & I cut down the butter a bit. It is no low cal dish by any means, but making small individual portions makes this cup of comfort worth every bite!