Chicken Gyro and Rice



4 thinly sliced chicken breasts

Montreal seasoning (or your favorite greek seasoning)

One container of Taziki sauce

Crumbled feta

Iceberg lettuce

Roma tomato

1/2 red onion, sliced or diced

Pita bread


Season chicken breasts with salt, pepper, and Greek seasoning. Heat skillet to medium/high, and cook chicken breasts. Approximately 5 minutes per side or until 165 degrees. Set aside to cool and rest. Dice the chicken when cooled enough. Make salad of lettuce, tomato, and onion. Heat pita shells in microwave covered. When ready, assemble gyro! I like to put the sauce on the pita, add fet cheese, chicken, salad, and more feta! It’s a super fast, easy, and delicious semi-homemade meal!


2 tbls olive oil

1/4 to 1/2 onion diced

1 cup of long grain rice, rinsed

2 to 3 cups of chicken broth

1/2 lemon juice squeezed

1/2 tsp kosher salt

1/8 tsp pepper

add parsley and dill to taste.


Heat the olive oil in a large pan over medium heat. Add onion and cook for a few minutes. Add the rice and cook until the rice turns almost translucent.

Add 2 cups of broth, lemon juice, salt and pepper, and other seasoning as desired. Cover the pan with the lid and bring to a simmer. Reduce heat to low and cook for about 15 to 20 minutes or until rice is tender. I always check to see if the rice is tender, if not you can always add more stock and cook a few more minutes until done.