Non - Vegetarian Meals

Friends with Recipes: Greek Chicken Gyros with Avocado Dill Spread

Time for another “Friends with Recipes” post! This one is from my IG friend Amy who is one of the most thoughtful and creative mamas out there. We’ve never met in person, but I can tell you from seeing her pictures every day for the last three (or so) years that she is incredibly crafty, an excellent braider (check out her #hairenvywithavery hashtag!), and she likes to eat well. She is also a very real and genuine mama who goes over and above to make life awesome for her kids. I find her account so inspiring. (Keep an eye out for their annual summer “to-do” list. I’m still trying to work up enough energy to make one of our own!). 

All of that is to say that I knew Amy would come up with a great recipe for us, and indeed she did! 


Bethie x

Greek Chicken Gyros with Avocado Dill Spread – Amy Holgerson

Hi. I am Amy, Mama to 2 kiddies, wifie to one dude, and all around wannabe domestic goddess. You can find me on IG over sharing under the handle @bugbeansmomma.

When Bethie asked if I would be into sharing a recipe, I was very excited. Then we started a two week flooring remodel project. Living without a stove for two weeks can really put a damper on my wannabe domestic goddess routine. But last night I got to cook my first meal since getting our stove back in. I decided to take my Greek chicken I already have on rotation and put a little twist on it. So with that said, here is my Greek chicken gyro with a creamy avocado dill spread.


Greek Chicken Gyros with Avocado Dill Spread

Print Recipe


  • Greek Chicken: 2 boneless chicken breast, split down the middle to make filets
  • 1 5.3oz [150ml] container of plain greek yogurt
  • 1 tbsp avocado oil or extra virgin oil olive
  • 1 tbsp honey
  • juice from half of a lemon
  • 1/2 tsp paprika
  • 1/2 tsp dry dill weed
  • 1/2 tsp coriander
  • salt to taste
  • pita bread
  • optional chickpeas
  • Creamy Avocado Dill Spread: 1 avocado
  • 1 5.3oz [150ml] container of plain greek yogurt
  • 1 clove of garlic
  • juice from one half lemon
  • 3/4 tsp dry dill weed
  • 1/4 cup [5g] chives
  • 1/4 cup [5g] flat leaf parsley
  • salt to taste



start by taking all the herbs and wet ingredients for the chicken and mixing them in a bowl. (Tip: do the tbsp of oil first, then when you do the tbsp of honey it will slide right out of the measuring spoon.) Place chicken in mixture and coat. I would refrigerate for at least 1 hr.


while that is in the fridge, take all the ingredients for the creamy avocado dill spread and place them in a food processor or blender. Blend until all ingredients are broken down in a creamy mixture. Place in fridge.


when its time to cook the chicken, preheat oven on low broil.


take roasting pan, line it with foil and spray the rack with a nonstick cooking spray, I like a coconut oil one.


then place the chicken on the rack and broil on low for 7 mins on each side, in the upper portion of the oven. Then put the broiler on high and cook for an additional 3-4 mins till the edges brown, just keep an eye one it as the honey can burn in the mixture.


while the chicken is cooking an optional side you can make is an orzo salad. I boil the orzo to al dente, chop some tomatoes and cucumbers, minced chives, and some feta crumble. Then mix and salt and pepper to taste.


once the chicken is cooked, spread some creamy avocado spread on the pita, add cut chicken, and top with some chickpeas.


This will make four gyros.

And enjoy!


Thank you, Amy! I absolutely LOVE both dill and avocados, but have never thought of putting them together (duh!!). These look delicious!  I’m sure these will definitely be a hit in our house as well!

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