Weight Watchers Chicken Gyros – Zero Smart Points!

This recipe was posted back in January 2012. I updated the recipe with points and new photos on March 26th, 2019.

Chicken Gyros

Chicken gyros can be easily adapted for a WW friendly meal and I’ll show you how to make them. They’re pretty easy to make and require a lot of yummy zero point ingredients. I can’t believe with the chicken marinade recipe below and the zero point tzatziki sauce that I made is all zero points! You can serve them on a warmed up pita bread and have 2 for 2 points. They are very filling and healthy!

There’s no fancy equipment needed to make these gyros either. In fact, that is where I got the inspiration for this recipe! I remember walking down the streets at the street fair during the Summer and seeing the Greek vendors with their chicken all stacked up on a stick. I have no idea what that cooking contraption is called. I saw Tasty make one of their own where they just stuck a wood skewer with onion and started piling on the chicken. They baked the chicken in the oven. What a great idea that was. All you have to do for this chicken is marinade it in a bag and cook the chicken however you want. In the Summertime it is really good on the grill.

Zero Point Tzatziki Sauce!

Tzatziki sauce consists of mostly greek yogurt and shredded cucumbers where all the juices of the cucumber have been squeezed out. I made my own zero point version of Tzatziki. I used my air fryer to crisp up some pita chips to dip in the Tzatziki sauce. So delicious and makes 8 servings.

2 cups plain Greek yogurt

1/2 hothouse cucumber or 1 regular cucumber, peeled and seeded

2-3 tsps finely minced garlic

1 tsp. white wine vinegar

Salt and pepper

Squeeze of fresh lemon juice

2 teaspoons Extra virgin olive oil

How to make Chicken Gyros

1. First start by making the Tzatziki sauce because the longer this sauce sits, the better it gets! Shred the cucumber using a zester.  Wrap the shredded cucumber in a towel and squeeze to remove as much water as possible. Mix together yogurt, shredded cucumber, garlic, white wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
2. To prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour.
3. Cook the chicken as desired, either in the skillet or with the broiler. (I butterflied the chicken breasts and then cooked them under the broiler.) Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes. Cut into strips.
4. Heat pitas (I sprayed with some spray oil and then popped them in the toaster oven for a few minutes). Top with chicken, tzatziki sauce, diced tomatoes and sliced onions. Serve immediately.

Ingredients for Chicken Gyros

What I love about chicken gyros is all the zero point ingredients in them. The marinade and sauce are both made with plain greek yogurt. Chicken is zero points and you can top the gryos off with some chopped tomato, cucumber, and red onion. There are a couple of low point pita bread out there. My favorite are Joseph’s pita. The oat bran and flax ones are only 1 point so you can have 2 chicken gyros for only 2 points. That’s unbelievable!

What to serve with Chicken Gyros

You can lay all the ingredients for chicken gyros out on a serving tray or platter and have your own build your own chicken gyro buffet! Have some bowls out with olives, feta cheese, tzatziki sauce, sliced onions, chopped tomatoes, and cucumbers. On another plate have the chicken and warm pita bread on the side. People will love you for this!

Chicken Gyros

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★★★★★

5 from 1 reviews

• Author: Jenna
• Prep Time: 30min
• Cook Time: 15min
• Total Time: 45 minutes
• Yield: 6 1x

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Ingredients

Tzatziki Sauce

2 cups plain greek yogurt

1/2 hothouse cucumber or 1 regular cucumber, peeled and seeded

2–3 tsps finely minced garlic

1 tsp. white wine vinegar

Salt and pepper

Squeeze of fresh lemon juice

Chicken Marinade:

2 teaspoons Extra virgin olive oil

2 teaspoons red wine vinegar

2 tablespoons plain greek yogurt

1 tbsp. dried oregano

Salt and pepper

1 1/4 lbs. chicken pieces (I used boneless, skinless chicken breasts)

6 Pita bread

Fresh tomatoes, seeded and diced

Cucumbers

Red onion, sliced thin

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Instructions

 

1. Shred the cucumber. Wrap in a towel and squeeze to remove as much water as possible. Mix together the yogurt, shredded cucumber, garlic, white wine vinegar, salt and pepper to taste, and lemon juice. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
2. To prepare the chicken, combine the oil,  garlic, red wine vinegar, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour.
3. Cook the chicken as desired, either in the skillet or with the broiler. (I butterflied the chicken breasts and then cooked them under the broiler.) Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes. Cut into strips.

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Notes

myWW points

Blue Points:1; Green Points: 2;  Purple Points:1 

• Category: Dinner
• Method: Marinate
• Cuisine: Greek

Nutrition

• Serving Size: 1 pita bread with chicken
• Calories: 201
• Sugar: 3.5g
• Sodium: 342.8mg
• Fat: 5.7g
• Saturated Fat: .8g
• Carbohydrates: 14.3g
• Fiber: 4.4g
• Protein: 27.4g