Cedar Chicken Gyros with Basil-Lemon Sauce
- Yield 4 servings
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon black pepper
- 1 teaspoon chopped fresh rosemary
- 4 tablespoons olive oil, divided
- 2 tablespoons fresh lemon juice
- 3 -- boneless, skinless chicken breast halves, 5 to 6 ounces each
- -- Basil Lemon Sauce
- 3/4 cup Greek yogurt
- 1/4 cup light mayonnaise
- 1 1/2 cups packed fresh basil leaves
- 1 1/2 tablespoons fresh lemon juice
- 2 teaspoons finely grated lemon zest
- 2 teaspoons olive oil
- 1 1/2 cups chicken broth
- 1/2 teaspoon kosher salt
- 4 medium whole wheat pita breads, cut in half
- 1 cup diced tomato
- 1 cup diced English cucumber
- 1 cup baby arugula leaves
- 1/2 -- red onion, thinly sliced
- -- Basil and lemon, for garnish
Soak a large food-safe (untreated) cedar plank in water for 40 to 60 minutes. Meanwhile, in a small bowl whisk together the oregano, pepper, rosemary, 3 Tablespoons olive oil and lemon juice until blended. Place in a large food-safe plastic bag along with the chicken breast halves and marinate in the refrigerator for 15 to 30 minutes.
To make the basil-lemon sauce, place the yogurt, mayonnaise, basil, lemon juice, lemon zest and olive oil in a blender and puree until smooth. Cover and refrigerate.
Remove plank from water, discarding water. Place chicken broth and plank in a roasting pan large enough to hold the plank. Rub 1 Tablespoon olive oil onto the top of the plank. Remove chicken from marinade, discarding marinade. Sprinkle chicken with salt. Place chicken on the plank and bake in a preheated 400 degree oven for 20 to 30 minutes or until chicken is cooked through. During the last few minutes of chicken cooking, wrap pita halves in foil and bake until warmed through.
To serve, thinly slice the chicken. Spread some of the sauce inside the pitas. Fill pitas with equal amounts of the tomato, cucumber, arugula, onion and chicken. Arrange on a platter and garnish with basil and lemon. Serve remaining sauce alongside.
Makes 4 servings