Crispy chicken gyros with cabbage slaw

Crispy chicken gyros with cabbage slaw: well-seasoned chicken breast, finely shredded white cabbage, onion, lemon juice and olive oil – quick to make and pleasantly light.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 15 min
• Total time: 30 min
• Calories: 360 kcal per serving
• Protein: 42 g
• Fat: 14 g
• Carbs: 10 g

Ingredients

• 400 g chicken breast
• 200 g white cabbage
• 1 onion
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp gyros seasoning

Method

You’ll need: frying pan · chopping board · knife · mixing bowl · spatula

1. Cut the chicken breast into thin strips and mix thoroughly with the gyros seasoning, salt and pepper. Leave for a moment so the spices stick well.
2. Shred the white cabbage into very fine strips and slice the onion into thin rings. Put both in a large bowl.
3. Mix the white cabbage and onion with the lemon juice, olive oil and a little salt. Lightly knead the slaw and leave it to stand briefly.
4. Heat a little olive oil in a large frying pan and fry the chicken strips over a high heat. Only turn the meat once it's well browned.
5. Finish cooking the chicken strips until crisp on the outside and juicy inside. Season again with a little salt and pepper if needed.
6. Arrange the crispy chicken gyros on plates with the cabbage slaw and serve straight away.

Good to know

When it needs to be quick but should still taste like a proper meal, this dish is just right. Well seasoned on the outside, juicy inside, with a fresh, crunchy contrast alongside.

Swaps

Chicken breast → skinless chicken thighs (a little juicier); white cabbage → red cabbage (similar fibre, plus anthocyanins); onion → spring onion (milder); olive oil → avocado oil (heat-stable, mainly monounsaturated fatty acids)

Allergens

The recipe is naturally free from gluten and dairy as long as the gyros seasoning contains no additives. Season mildly for children, and in pregnancy cook the chicken right through.

Dairy-free recipes