Chicken Gyro Zucchini Roll (Print Version)
Tender spiced chicken with crispy baked zucchini and fresh toppings rolled up for a vibrant meal.
# Ingredients:
Chicken
01 -
1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces
02 -
3/4 tsp salt
03 -
3/4 tsp garlic powder
04 -
3/4 tsp onion powder
05 -
3/4 tsp paprika
06 -
1 tbsp olive oil
Zucchini Roll
07 -
1 large zucchini, thinly sliced and patted dry
08 -
7 oz shredded Parmesan cheese
09 -
1/2 tbsp olive oil
10 -
Salt, garlic powder, onion powder, and paprika, to taste
Assembly
11 -
Lazy tzatziki sauce
12 -
1 medium tomato, sliced
13 -
1/2 small red onion, thinly sliced
14 -
2 tbsp fresh chopped parsley
# Instructions:
01 -
Preheat the oven to 400°F and line a 12x17 inch rimmed baking sheet with parchment paper.
02 -
Combine chicken pieces with salt, garlic powder, onion powder, and paprika. Heat olive oil in a large skillet over medium-high heat. Add chicken, separate pieces, and cook for 8-10 minutes until browned and juicy. Set aside.
03 -
Sprinkle a thin, even layer of Parmesan cheese onto the prepared baking sheet. Arrange zucchini slices closely without overlapping. Lightly brush with olive oil and season generously with salt, garlic powder, onion powder, and paprika.
04 -
Bake the zucchini for 15-18 minutes, rotating the pan halfway through, until golden brown and crispy.
05 -
Allow the zucchini sheet to cool for 2 minutes, then carefully flip it over. Spread a thick line of tzatziki along one short side. Layer cooked chicken, sliced tomatoes, red onion, and chopped parsley on top. Add additional tzatziki and tightly roll the zucchini from the short side towards the other. Position the roll seam side down and tuck under. Slice and serve immediately.
# Notes:
01 -
Do not let the zucchini sheet cool too long before rolling to prevent hardening.
02 -
Store leftovers in an airtight container in the refrigerator.