Newnan
Balsamic Glazed Chicken Gyros
Balsamic Glazed Chicken Gyros
Branch & Vine
Main Course
Grilled Balsamic Glazed Chicken Gyros
Ingredients
2 teaspoons Branch & Vine Extra Virgin Olive Oil, divided in half
6 oz. skinless, boneless chicken breast, chopped into bite-sized pieces
1/4 cup Branch & Vine Balsamic Vinegar, divided in half
1 cup red bell pepper strips
1 cup vertically sliced red onion
2 whole-wheat pita rounds
1/4 cup mozzarella cheese
freshly ground black pepper, to taste
Directions
Heat 1 teaspoon oil in a medium nonstick skillet over medium-high heat. Add chicken to pan and cook 1 minute or until lightly browned. Add 1/8 cup (or 2 tablespoons) balsamic vinegar; cook 2 minutes longer or until chicken is done and vinegar thickens (or absorbed into chicken). Remove chicken mixture from the pan. Cover and keep warm. Wipe pan clean with a paper towel. Return pan to medium-high heat and add remaining 1 teaspoon oil. Add bell pepper and onion. Sauté 7 minutes or until tender. Stir in remaining 1/8 cup vinegar; cook 1 minute or until vinegar is thickened. Arrange chicken mixture evenly pita; top with bell pepper mixture. Arrange cheese over pepper mixture (about 2
tablespoons per Gyro), and sprinkle with black pepper.