Balsamic-Glazed Chicken and Bell Pepper Gyros

Oh my!  I seriously LOVED this.  Admittedly, I am a Balsamic Vinegar lover so perhaps it goes without saying, but as I write this post I’m wishing I could be eating this again today!

You cook your chicken in the balsamic vinegar, then you cook your peppers and onions in balsamic vinegar.  All the while, a delicious and sticky glaze develops.  You put your balsamic-glazed chicken and veggies in a wheat pita, sprinkle with cheese, and eat away.  The balsamic vinegar clings to the gyro fillings and it adds a hint of sweetness as well as a touch of acidity.  Oh man, it’s good!

I suppose that a Gyro would technically be made with flat bread.  I had whole-wheat pitas on hand, so that’s what I used.  I simply warmed them for 15-20 seconds in the microwave so that they were easy to fold and then layered the ingredients in there (just like a taco).

Since this is super delicious and super easy, I think you should make this ASAP (and make an extra one for me and then call me over).

Balsamic-Glazed Chicken & Bell Pepper Gyros
Adapted from Jillian Michael’s, “Making the Cut”

2 teaspoons olive oil, divided in half
6 oz. skinless, boneless chicken breast, chopped into bite-sized pieces
1/4 cup balsamic vinegar, divided in half
1 cup red bell pepper strips (about 1 medium pepper)
1 cup vertically sliced red onion
2 whole-wheat pita rounds (approximately 120 calories each)
1/4 cup reduced fat mozzarella cheese
freshly ground black pepper, to taste

Heat 1 teaspoon oil in a medium nonstick skillet over medium-high heat.  Add chicken to pan; cook 1 minute or until lightly browned.  Add 1/8 cup (or 2 tablespoons) vinegar; cook 2 minutes longer or until chicken is done and vinegar is syrupy (or absorbed into chicken).  Remove chicken mixture from the pan; cover and keep warm.  Wipe pan clean with a paper towel.

Return pan to medium-high heat; add remaining 1 teaspoon oil.  Add bell pepper and onion; sauté 7 minutes or until tender.  Stir in remaining 1/8 cup vinegar; cook 1 minute or until vinegar is syrupy.

Arrange chicken mixture evenly pita; top with bell pepper mixture.  Arrange cheese over pepper mixture (about 2 tablespoons per Gyro), and sprinkle with black pepper.

Serves 2.

Nutritional Information (Per Serving = 1 Gyro)
Calories:  345.6
Protein:  27.5g
Carbs:  31.7g
Fat:  9.6g (2.4g = Sat.)
Fiber:  7.1g
Sugars:  7.7g


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