If you read my “About Me,” you’ll learn I create some of my best recipes by scouring my fridge or pantry.

Last night, while thinking about what to have for dinner tomorrow, I remembered I had some leftover Crazy Feta, from How Sweet It Is, and some whole wheat pita bread. I raided the rest of my fridge and pantry to see what else I could come up with. Mint, plain Greek yogurt, cucumber, mushrooms, and lemons? Hmm…I’m thinking a version of gyros. And, a good idea it was!

Greek Gyros
2 servings

2 whole wheat pitas

1/2 C. feta or Crazy Feta

Grilled Greek Chicken

Roasted Mushrooms

Tzatziki Sauce

Grilled Greek Chicken

adapted from Kayln’s Kitchen

2 boneless, skinless chicken breasts

8 oz. white mushrooms, sliced

1/4 C. extra virgin olive oil

1/3 C. freshly squeezed lemon juice

1 tsp. fresh lemon zest

1 tsp. Greek seasoning

1 tsp. poultry seasoning

1 tsp. dried oregano

black pepper to taste

Tzatziki Sauce

1/2 C. plain greek yogurt

1/4 C. seeded, peeled (optional), chopped cucumber

1 green onion, finely chopped

1/2 tsp. fresh mint, chopped (optional or use fresh parsley)

1 tsp. freshly squeezed lemon juice

1/2 tsp. garlic salt

1. Preheat oven to 500 degrees.

2. Combine all ingredients in Tzatziki Sauce, cover, and let sit in fridge until ready to serve.

3. Combine olive oil, lemon juice, lemon zest, Greek seasoning, poultry seasoning, oregano, and pepper in shallow dish. Reserve 2 Tbls. of marinade in small bowl. Add chicken to shallow dish, turn to coat, and marinate for at least 30 min.

4. Cover a small cookie sheet with foil and spray with cooking spray. Toss mushrooms and reserved marinade and evenly space mushrooms on pan. Roast mushrooms for 15-20 min. or until done.