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Stuffed Chicken Gyros Touchdown Taters
Course Appetizer

Stuffed Chicken Gyros Touchdown Taters

By: Elysia
Servings 6 servings
These Stuffed Chicken Gyros Touchdown Taters make the perfect healthier appetizer or meal for game day! Assemble them in advance or allow your guests to load them up themselves. This recipe will be the talk of the party! {Gluten-free}
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes

Ingredients
  

For the chicken :

  • 1.5 lb boneless skinless chicken breasts
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 teaspoon dried oregano leaves
  • ½ teaspoon each salt and freshly ground pepper
  • 3 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • Juice of half a medium lemon
  • cup water

For the Tzatziki Sauce:

  • 1 cup plain 2% Greek yogurt
  • Half a medium cucumber finely grated
  • 3 cloves garlic minced
  • 1 teaspoon dried dill weed
  • 1 teaspoon dried oregano leaves
  • Juice of ½ medium lemon
  • Salt and pepper to taste

For the potatoes:

  • 1 1/2 lb mini potatoes
  • 2 tbsp. olive oil
  • 2 cloves garlic minced
  • 1/2 tsp salt and freshly ground pepper

Instructions

  • To make the chicken: Place the chicken breasts in a slow cooker. In a small bowl, combine the onion, garlic, oregano, salt, pepper, olive oil, red wine vinegar, lemon juice, and water. Pour over chicken. Cook on low for 6-8 hours or high for 4-6 hours. Once the chicken is cooked, shred using two forks.
  • To make the tzatziki: In a medium bowl, combine Greek yogurt, cucumber, garlic, dill, and oregano and lemon juice. Season with salt and pepper, to taste. Refrigerate for 30 minutes to allow the flavours to blend.
  • To make the potatoes: preheat the oven to 375 degrees F. Place the mini potatoes, olive oil, minced garlic, salt and pepper in a large bowl and toss to combine. Distribute the potatoes evenly on a baking sheet. Roast in oven for 45 minutes to an hour, or until soft when pierced with a fork.
  • To assemble the stuffed mini potatoes: Cut each mini potato down the centre, approximately 3/4 of the way down, without slicing all the way through. Evenly distribute the shredded chicken among the potatoes, inserting it into the area that was cut. Top each stuffed potato with a dollop of tzatziki and garnish with a sprig of fresh dill or parsley, if desired.

Nutrition

Calories: 369kcalCarbohydrates: 26gProtein: 31gFat: 16gSaturated Fat: 3gCholesterol: 75mgSodium: 549mgPotassium: 942mgFiber: 3gSugar: 4gVitamin A: 66IUVitamin C: 32mgCalcium: 90mgIron: 2mg
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