Chicken Gyros Meal Prep (368kcal / 38g Protein / 9g Fibre

• total time: 2 hours 30 minutes

Ingredients

EP.5 New Year, New Me // The second meal prep of the series is based on one of my favourite dishes to get when my family visits Greece. Made high in protein & with plenty of veggies, this is my favourite meal prep I’ve shared so far!

4 skinless, boneless chicken thighs

7 tbsp Greek yoghurt

1 tbsp + ½ tsp mixed herbs

6 garlic cloves, minced

1 lemon (+1 tsp zest)

Large handful mint leaves

1 ½ large cucumbers, ½ grated, rest diced for salad

½ tsp cayenne pepper

80g feta, crumbled

80g kalamata olives

1 small or ½ regular red onion, diced

1 stick celery, diced

1 green pepper, diced

250g cherry tomatoes, quartered

2-4 Flatbreads, to serve

Directions

In a large bowl, combine 2 tbsp Greek yoghurt, with 1 tbsp of olive oil, 1 tbsp mixed herbs, 3 minced garlic cloves and juice 1/4 lemon. Season well.

Add the chicken & use your hands to rub the marinade into the meat. Cover & marinade in the fridge for at least 2 hours.

Preheat your airfryer to 200c. Cut the tip off the other half of the lemon used for the marinade and place on a piece of parchment.

Lay the chicken thighs, one over the other on top of the lemon to form a stack. Airfry for 25-35 minutes until cooked through, swapping the chicken around if the to piece is getting a little dark.

Meanwhile, drain excess liquid from the cucumber using a tea towel.

Add to a bowl with the remaining yoghurt, garlic, ½ lemon juice & zest, cayenne pepper, half the mint & another tbsp olive oil. Season with salt to taste.

Next combine the remaining ingredients in a separate bowl with the remaining mixed herbs & mint and another drizzle of olive oil to form your salad.

Divide the tzatziki and salad between your tupperware. Slice the cooked chicken and add on top. When ready to serve add another squeeze of lemon juice and heat up your flatbreads.