Herby Chicken Gyro in 15 minutes or less

This week's recipe is simple and can be made in justj15 minutes.

The star ingredients in this recipe are chicken and white pitta bread which are healthy options for those on dialysis:

Skinless chicken is a great source of quality protein. Dialysis patients need quality protein in their diets to help them keep up their albumin levels and stay healthy. In addition, skinless chicken breast also contains less phosphorus, potassium, and sodium than skin-on chicken making it perfect for dialysis patients.

The kidneys and phosphate: When kidney function declines, so does the kidney’s ability to filter phosphate, which is why dialysis patients need to be careful with eating foods high in phosphate. Having excess Phosphate in the blood can cause problems with your heart and bones.

White bread is known to be lower in phosphate than brown bread. White pan loaf, baguettes, pitta bread, ciabatta, chapattis, white or granary bread rolls are all suitable for people on dialysis.  Soda bread can be another option, but if it contains high phosphate containing ingredients such as baking powder, wheat germ, or phosphate additives do not eat it. Another issue with bread is that some breads can have high salt levels. Salt is the main preservative used to keep our bread fresh. Bread can contain different amounts of salt per slice. Check food labels and try to pick one with the lowest salt content.

Enjoy this recipe for yourself or a loved one on dialysis.

Ingredients

• 1 large skinless chicken breast

• rapeseed oil, for brushing

• small garlic clove, crushed

• ½ tsp dried oregano

• 2 tbsp Greek yogurt

• 10 cm piece cucumber, grated, excess juice squeezed out

• 2 tbsp chopped mint, plus a few leaves to serve

• 2 white pitta breads

• 2 red or yellow tomatoes, sliced

• 1 red pepper from a jar (not in oil), deseeded and sliced

Method

1. Cut the chicken breast in half lengthways, then cover with cling film and bash with a rolling pin to flatten it. 

2. Brush with some oil, then cover with the garlic, oregano and some pepper. Heat a non-stick frying pan and cook the chicken for a few mins each side. Meanwhile, mix the yogurt, cucumber and mint to make tzatziki.

3. Cut the tops from the pittas along their longest side and stuff with the chicken, tomato, pepper and tzatziki. Poke in a few mint leaves to serve. 

4. If taking to the office for lunch, pack the tzatziki in a separate pot and add just before eating to prevent the pitta going soggy before lunchtime.

For more amazing recipes like this visit BBC Good Food