So I’m about a month into my “back on track” talk I had with myself.
And surprisingly, things are going pretty well! I did celebrate a birthday recently and I certainly believe in celebrating up right, but other than that – I’ve been staying the course!
I sat down with some of my co-workers to discuss our strategies for losing weight and being healthier and one of the big things we talked about was stress. Stress is a huge trigger for me when it comes to food. So one of the things I set out to do was identify some of my triggers that I could actually control.
I get so stressed out when I have a small window to throw a lunch or dinner together and sometimes, I don’t want a sandwich or something out of a can.
So impossible situation right? Home cooking that’s good for you and ready in no time?
Turns out – it’s not impossible. But I’ve learned it takes some planning ahead! A few weeks ago we had a conference at church that started on a Friday night and I needed something that I could make in 15 minutes. And now I’m obsessed with this recipe. I made the tzatziki sauce the night before and marinated the chicken overnight so all I had to do was throw it in a skillet. Seriously, I want to try this marinade on all of the things. So give it a try whether you’re short on time or just want to spend your evening out of the kitchen.
Chicken Gyros (2 stuffed pita pockets = 1 serving / 1 serving = 11 WW points)
1/2 cup non-fat plain Greek yogurt
1/2 cucumber, shredded and pressed of excess moisture
1/2 tsp. minced garlic
1 tsp. champagne vinegar
1 tsp. fresh lemon juice
Salt and pepper to taste
Drizzle of olive oil
1 tsp. garlic
2 Tbsp. fresh lemon juice
1 tsp. red wine vinegar
1 Tbsp. olive oil
1 Tbsp. non-fat plain Greek yogurt
1/2 Tbsp. dried oregano
Salt and pepper
10 oz. raw chicken breast, cubed
4 (halves) whole wheat pita pockets
Sliced Roma tomato
Sliced red onion
For the tzatziki sauce:
Shred the cucumber in a small food processor. Place on paper towels to drain excess liquid. Then mix with yogurt, garlic, vinegar, lemon juice, olive oil, salt and pepper. Refrigerate at least 30 minutes or until ready to use.
For the chicken:
Cut chicken into small pieces. Whisk together garlic, lemon juice, vinegar, olive oil, Greek yogurt, oregano, salt and pepper. Add chicken and marinate at least 1 hour.
Once chicken has marinated, heat a skillet over medium heat. Add chicken and pour in marinade. Turn chicken while cooking and once the marinade has thickened or evaporated, it’s ready!
Spread a little tzatziki sauce in each pita and distribute chicken between the 4 halves. Add tomato and onion slices and devour.
Seriously, I’ve already made this 3 times in the past 10 days. I hope you like it too.
Have a great weekend y’all!