High Protein Chicken Gyros

Oven-roasted chicken gyros marinated with blended cottage cheese and served from a stacked spit.

1 hr 40 min4 servingsEasy
Sliced roasted chicken gyros with pita, cucumber, onion, and yogurt-style sauce.

Mew Intelligence

V1

One serving, using the published Recipe nutrition record.

Protein Density
70%
Good
70%

15.3 g protein / 100 kcal

Sugar Status
1g
Low Sugar

Production low-sugar threshold: 5 g per serving

Source-reported nutrition per serving

Calories
300 kcal
Protein
46g
Carbohydrates
3g
Fat
10g
Sugar
1g
Fibre
0.5g

Example personalized view

Example

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Illustrative example — not based on your profile.

Protein46 / 120 g
Need 74 g more
Calories300 / 2200 kcal
1900 kcal left
Sugar1 g selected
No sugar cap set.
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Source-reported nutrition remains available without personalization.

These values are reported by the creator-owned source. Mew has not independently verified or resolved them.

Automatically calculated by the creator-owned source and approximate; not Mew-calculated or independently verified.

The creator-owned source automatically calculates these per-serving values; they are approximate and have not been independently verified by Mew.

A future resolver-backed record can replace this provenance when that system is active; no resolver runs here now.

Creator video

By Snejana Andreeva (@themodernnonna)

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High Protein Chicken Gyros

Snejana Andreeva (@themodernnonna)

Cook mode

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Ingredients

4 servings

Ingredients

  • boneless, skinless chicken thighs8
  • cottage cheese1/3 cup
  • poultry seasoning1 tablespoon
  • water or broth1 cup
  • onion1/2

Steps

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  1. 1

    Preheat the oven

    Preheat the oven to 425°F / 220°C.

  2. 2

    Blend the cottage cheese

    Blend the cottage cheese until smooth.

    Uses: cottage cheese

  3. 3

    Coat the chicken

    Season the chicken, add the blended cottage cheese, and turn to coat evenly.

    Uses: boneless, skinless chicken thighs, poultry seasoning, cottage cheese

  4. 4

    Marinate

    Cover and refrigerate for at least 1 hour and no longer than 24 hours.

  5. 5

    Stack the chicken

    Lightly oil a vertical spit and stack the chicken, rotating the pieces. Without a spit, anchor two bamboo skewers in the onion half and stack the chicken on them.

    Uses: boneless, skinless chicken thighs, onion

  6. 6

    Prepare the pan

    Pour the water or broth into the roasting pan and position the remaining onion half on top of the chicken.

    Uses: water or broth, onion

  7. 7

    Roast

    Roast for about 75 to 90 minutes, until the chicken is properly cooked and browned.

    Uses: boneless, skinless chicken thighs

  8. 8

    Rest and serve

    Rest the chicken briefly, then slice and serve.

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