Lunch: Chicken Gyro Salad

Indulge in a chicken gyro without fully indulging — our homemade salad version boosts the health benefits of this summer favorite with an array of fresh vegetables and cuts down on fat.

This recipe includes fertility superfoods such as:

Romaine Lettuce, Chicken Breast, Lemon, Honey

Health and fertility benefits of Chicken Gyro Salad

Romaine lettuce contains chromium, which helps maintain normal blood glucose levels by making insulin more efficient. The chromium in romaine lettuce also promotes weight loss due to its ability to help control cravings, reduce hunger, and control fat in the blood. Skinless chicken breast is an excellent source of the protein, as its contains 21 grams of protein for every 100 grams of breast. Additionally, chicken contains ample amounts of vitamin B6, which serves a vital function in helping to reduce the stressors that cause PCOS. Vitamin B6 help keeps your hormones at balanced levels, which is very helpful for those seeking to stem the flow of excessive testosterone and androgen Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. One tbsp of honey has a glycemic index (GI) of 55.

Ingredients

1 tsp. grated lemon peel
1/4 c. fresh lemon juice
1/4 c. extra-virgin olive oil
2 clove garlic
2 tsp. honey
1/2 tsp. dried oregano
.13 tsp. salt
.13 tsp. Black pepper
1 1/2 lb. skinless, boneless chicken breast halves
2 medium yellow or orange peppers
1/4 tsp. salt
1/4 tsp. Pepper
4 c. chopped romaine lettuce
3 large tomatoes
1 seedless cucumber
1/3 c. chopped, pitted green olives
1/4 c. red onion
1/2 c. crushed pita chips
1/4 c. crumbled feta cheese

Instructions

Prepare grill for covered direct grilling on medium.
From lemon, grate peel and squeeze juice into large bowl. Whisk in oil, garlic, honey, and oregano. Transfer 3 tablespoons dressing to large resealable bag along with chicken and 1/8 teaspoon each salt and black pepper. Marinate, refrigerated, 15 minutes or up to 1 hour.
Meanwhile, grill peppers 10 minutes or until tender, turning over once. Transfer to cutting board.
Grill chicken 12 to 14 minutes or until cooked through (165 degrees F), turning over once. Transfer to board with peppers; let stand 5 minutes. Thinly slice chicken; chop peppers.
Into bowl with dressing, stir 1/4 teaspoon each salt and black pepper, chopped peppers, lettuce, tomatoes, cucumber, olives, and onion. Transfer to serving bowl; top with chicken, pita chips, and feta.

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