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Chicken Gyro Bento Box with Feta-Yogurt SauceChicken Gyro Bento Box with Feta-Yogurt Sauce
Chicken Gyro Bento Box with Feta-Yogurt Sauce
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
Prep Time20 Minutes
Servings4
Cook Time25 Minutes
Calories449
Ingredients
4 boneless, skinless chicken breasts (about 5 ounces each)
2 garlic cloves, minced
1/4 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.

 

4.

 

Nutritional Information
  • 15 g Fat
  • 3 g Saturated
  • 85 mg Cholesterol
  • 478 mg sodium
  • 34 g Carbohydrates
  • 3 g Fiber
  • 4 g sugars
  • 2 g added sugars
  • 41 g protein
20 minutes
Prep Time
25 minutes
Cook Time
4
Servings
449
Calories

Shop Ingredients

Makes 4 servings
4 boneless, skinless chicken breasts (about 5 ounces each)
Fresh Chicken Breast Tenders
Fresh Chicken Breast Tenders, 1 Pound
$5.29 avg/ea$5.29/lb
2 garlic cloves, minced
Bellino Whole Peeled Garlic Cloves, 7.75 oz
Bellino Whole Peeled Garlic Cloves, 7.75 oz, 7.5 Ounce
$4.29$0.57/oz
1/4 cup olive oil
Colavita The Essential Olive Oil, 25.5 fl oz
Colavita The Essential Olive Oil, 25.5 fl oz, 25.5 Fluid ounce
$19.49$0.76/fl oz
2 tbs fresh lemon juice
Sicilia Original Lemon Juice, 4 fl oz
Sicilia Original Lemon Juice, 4 fl oz, 4 Fluid ounce
$1.49$0.37/fl oz
2/3 cup plain nonfat Greek yogurt
Chobani® Non-Fat Plain Greek Yogurt 5.3oz
Chobani® Non-Fat Plain Greek Yogurt 5.3oz, 5.3 Ounce
$1.69$0.32/oz
1/4 cup crumbled reduced fat feta cheese
Président Fat Free Feta Cheese Crumbles, 6 oz
Président Fat Free Feta Cheese Crumbles, 6 oz, 6 Ounce
$5.99$1.00/oz
4 food storage containers
Rubbermaid Take Alongs Divided Rectangles 3.7 Cup 887 mL Containers + Lids, 3 count
Rubbermaid Take Alongs Divided Rectangles 3.7 Cup 887 mL Containers + Lids, 3 count, 3 Each
$2.59$0.86 each
1 Roma tomato, chopped
Roma Tomato
Roma Tomato, 6 Ounce
$0.75 avg/ea$1.99/lb
1/2 cup thinly sliced English cucumber
Fresh Cucumber, 1 each
Fresh Cucumber, 1 each, 1 Each
$0.89
1/4 cup thinly sliced white onion
White Onion, 1 ct, 13 oz
White Onion, 1 ct, 13 oz, 13 Ounce
$1.86 avg/ea$2.29/lb
4 whole wheat pita bread rounds, each cut into 8 triangles and stacked
Pepperidge Farm Whole Grain 100% Whole Wheat Bread, 24 oz. Loaf
Pepperidge Farm Whole Grain 100% Whole Wheat Bread, 24 oz. Loaf, 24 Ounce
$4.99$0.21/oz
Fresh chopped dill for garnish (optional)
Fresh Dill, 1 each
Fresh Dill, 1 each, 1 Each
$2.69

Nutritional Information

  • 15 g Fat
  • 3 g Saturated
  • 85 mg Cholesterol
  • 478 mg sodium
  • 34 g Carbohydrates
  • 3 g Fiber
  • 4 g sugars
  • 2 g added sugars
  • 41 g protein

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.

 

4.