ChickenGyroBentoBoxwithFeta-YogurtSauce.jpg
ChickenGyroBentoBoxwithFeta-YogurtSauce.jpg
Chicken Gyro Bento Box with Feta-Yogurt Sauce
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Recipe - The Fresh Grocer - Corporate
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)
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Bowl & Basket Chicken Breasts, Fresh , 3.5 Pound
$8.72 avg/ea$2.49/lb
2 garlic cloves
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Great Garlic Fresh Garlic, 16 Ounce
$3.99$0.25/oz
minced1/4 cup olive oil
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Botticelli Olive Oil, 33.8 Fluid ounce
$12.99$0.38/fl oz
2 tbs fresh lemon juice
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Lemon 1 ct, 1 Each
$0.60
2/3 cup plain nonfat Greek yogurt
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Dannon Yogurt - Plain Nonfat, 32 Ounce
$3.69$0.12/oz
1/4 cup crumbled reduced fat feta cheese
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Alouette Crumbled Feta Cheese, 4 Ounce
On Sale!
$2.99 was $4.49$0.75/oz
4 food storage containers
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Chef Elect Food Storage Containers 2.875 Cup Plastic, 4 Each
On Sale!
$1.59 was $3.49$0.40 each
1 Roma tomato, chopped
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Roma Tomatoes, 6 Ounce
$0.56 avg/ea$0.09/oz
1/2 cup thinly sliced English cucumber
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Fresh Cucumber, 1 Each
3 for $1.99
$0.66 was $0.83
1/4 cup thinly sliced white onion
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White Onion, 1 ct, 13 Ounce
$0.80 avg/ea$0.06/oz
4 whole wheat pita bread rounds, each cut into 8 triangles and stacked
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Sahara Wheat Pita, 8 count, 8 oz, 12 Ounce
$3.49$0.29/oz
Fresh chopped dill for garnish (optional)
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McCormick Dill Seed, 0.85 Ounce
$3.79$4.46/oz

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.