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.
Nutritional Information (Per Serving = 1 Gyro)
Fat: 9.6g (2.4g = Sat.)