Chicken Gyros with Naan and Creamy Garlic Sauce
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Ingredients & Equipment
What we send
- 2naan breads
- 2boneless skin-on chicken breasts
- 1romaine heart
- 1red onion
- 2 clovesgarlic
- 1/2 tablespoonMediterranean spice mix
- 2 ouncessour cream
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 12" large nonstick pan
- aluminum foil
Heat a large nonstick pan over medium-high heat. Carefully hover your hand a few inches away from the pan—when you can easily feel heat, add naan. Toast, working in batches as needed, until lightly charred and warmed through, about 2 minutes per side. Wrap in foil to keep warm, reserving pan for the next step.
While naan toasts, pat chicken very dry with paper towel; season all over with ½ teaspoon salt and pepper. Return pan from naan to medium-high heat with ½ tablespoon olive oil. When oil is shimmering, add chicken skin-side down; sear until skin is golden and easily lifts from pan, 5-7 minutes. Flip and sear until no longer pink, 5-7 minutes more. Transfer chicken to a plate; set aside to rest, 5 minutes. Reserve pan, off heat.
While chicken cooks, halve romaine heart lengthwise and rinse thoroughly, then pat dry with paper towel and thinly slice leaves crosswise, discarding tough stem. Rinse remaining produce. Cut tomato into ¼-inch dice. Halve lemons. Peel onion, quarter, and thinly slice. Mince garlic.
Cut rested chicken into ¼-inch slices. Return pan from chicken to medium-high heat with 1 tablespoon olive oil. When oil is shimmering, add Mediterranean spice mix, half of onion, and half of garlic. Sauté, stirring, until aromatics are softened, 2-3 minutes. Add sliced chicken and ½ cup water and cook, scraping up brown bits from bottom of pan, until water has reduced by two-thirds, about 2 minutes more. Remove pan from heat.
Make salad and creamy garlic sauce
While aromatics cook, in a medium bowl, whisk together juice of 1 lemon, 2 tablespoons olive oil, ¼ teaspoon salt, and pepper as desired. Add romaine, tomato, and remaining onion and toss to combine. In a small bowl, whisk together sour cream, remaining garlic, and 1 squeeze lemon juice (use remaining lemon to brighten a glass of water). Taste sauce and add salt and pepper as desired.
Plate chicken gyros
Transfer naan to serving plates. Top with salad, dividing evenly, then chicken, spooning over any remaining pan sauce. Dollop over creamy garlic sauce. Enjoy!