To say that we've been "out of a routine" doesn't begin to cut it. We're so far out of a routine that I don't even know what one is anymore, especially when it comes to eating healthy and exercising regularly.
We are trying, so desperately, to return to something resembling normal, but every time we think we've gotten close, B gets sent to Dallas for work for two weeks. Or my brother gets married. Or one or the other of us has to work late, has a doctor's appointment, or the weather's a nightmare, or we have allergies...I mean, you name it, it's been going on.
But B returned last night for hopefully a nice, long while, and we don't have anything going on in the upcoming weekends, so I'm hopeful we can start eating well again (ie, not eating Taco Casa every other meal because I'm too lazy to cook), and maybe even go out for a bike ride on the Swamp Rabbit Trail.
To celebrate his homecoming, I decided to make this recipe, which has been haunting my "To Make" Pinterest board for a while. I ran home at lunch yesterday, threw everything in the Crock Pot, and dashed back to work. It was worth the harried lunch hour. The chicken was flavorful and not dry, and it made an AMAZING sandwich. I layered mine with Tzatziki sauce, tomatoes, red onions, the chicken mixture, and lettuce. B used Tzatziki sauce, tomatoes, red onions, cucumbers, chicken mixture, and feta cheese. We both loved them.
Further, I realized this is one of those great Crock Pot meals that can be utilized even in the summer - who doesn't love a good chicken gyro in June? You could even use leftover chicken on a Greek salad if you wanted to go really healthy. Basically, you have options. You just have to make the chicken first. Get to it.
Crock Pot Gyro Chicken
1 pound boneless skinless chicken breasts (I used frozen)
3 cloves garlic, minced
1/4 cup fresh lemon juice
1 onion, diced
1/4 cup water
1 tablespoon olive oil
2 tablespoons red wine vinegar
1 teaspoon oregano
1 teaspoon lemon pepper
1/4 teaspoon allspice (I just used a couple of dashes)
Spray Crock Pot with nonstick cooking spray or an olive oil spritzer. Place chicken in slow cooker.
Mix rest of ingredients and pour on top of chicken.
Cook on high for 3-4 hours or low for 6-8 hours (I did low).
Shred chicken and serve in pocketless pita bread with lettuce, tomato, cucumber, onion, feta, and Tzatziki sauce.