Moroccan Chicken Gyros

Moroccan-spiced chicken breasts sliced and served gyro style with tons of vegetables and topped off with a zingy tahini sauce. This is a healthy sandwich that makes for an amazingly delicious lunch or dinner.
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Moroccan Chicken:
• 2 pounds boneless skinless chicken breasts
• 2 lemons, sliced thin
• ¼ cup butter, softened
• 2 teaspoons paprika
• 1 teaspoon ground cumin
• ½ teaspoon turmeric
• ½ teaspoon cayenne pepper
• ½ teaspoon salt
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• 8 pitas or Arabic flatbreads for serving

Tahini Sauce:
• 1 cup plain Greek yogurt
• 1 lemon, juiced
• 2 tablespoons tahini
• 2 cloves garlic, minced
• ¼ teaspoon salt
• 1 pinch black pepper


Moroccan Chicken:

1️⃣ Preheat an oven to 350 degrees. Spray a 9×13 pan with nonstick cooking spray. Lay half the lemon slices out to create a bed for the chicken. Place the chicken breasts on top of the lemon slices.

2️⃣ In a small bowl, mix together the butter, paprika, cumin, turmeric, cayenne pepper, salt, cinnamon, and ginger. Spread the mixture over the tops of the chicken breasts.

3️⃣ Lay the remaining lemon slices over the chicken. Bake for 30-35 minutes.

4️⃣ Slice and serve hot or cold with tahini sauce and desired toppings.

Tahini Sauce:
1️⃣ In a small bowl, whisk together yogurt, lemon juice, tahini, garlic, salt, and pepper. Mix well and refrigerate until ready to serve.

We recommend serving gyros with shredded purple or green cabbage, sliced bell pepper, sliced cucumber, sliced tomato, thinly sliced red onion, and roughly chopped cilantro.

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