NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cremini mushrooms

0.5 cup aubergine

1 cup kale

0.75 tbsp extra virgin olive oil

1 medium whole wheat pita

0.5 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Toss the cubed aubergine with 0.25 tablespoons of olive oil, a pinch of sea salt, and black pepper, then roast for 20 minutes until tender and golden.

• 3

  Slice the chicken breast into thin gyro-style strips and season evenly with dried oregano, garlic powder, sea salt, and black pepper.

• 4

  Heat the remaining 0.5 tablespoons of olive oil in a large skillet over medium-high heat.

• 5

  Add the chicken strips to the skillet and sauté for 5-6 minutes until they are browned and fully cooked through.

• 6

  Add the sliced cremini mushrooms to the skillet and continue to sauté for 3-4 minutes until the mushrooms have released their moisture and softened.

• 7

  Stir in the chopped kale and lemon juice, cooking for just 1-2 minutes until the kale is slightly wilted but remains a vibrant green.

• 8

  Lightly toast the whole wheat pita in the oven or a dry pan until warm and pliable.

• 9

  Assemble the gyros by stuffing the pita with the roasted aubergine and the chicken, mushroom, and kale mixture.