This is a quick recipe that makes a good lunch. It tastes good cold so you can make it for later. For the chicken breast, the trick to the chicken breast is to not cook it to 165 degrees. Chicken pasteurization is based on both temperature AND time. At 165 degrees chicken is instantly safe. However, if the chicken remains above 150 for 5 minutes or above 155 for 2 minutes, that is enough to kill all the salmonella. So you can take a chicken out at 150 degrees as long as it's been in the oven for 5 minutes after reaching that temperature. Roasting low and slow to 150 degrees and then taking it out 5 minutes later will result in the juiciest chicken breast. Even with a thick frozen chicken breast it will still be juicy. This recipe using lemon pepper seasoning(Target brand is good). Lemon zest can cause chicken to be pink even after hitting 165 degrees, so you need to trust your thermometer. Check the temperature in multiple places since the thickest part is not always the coolest part. As long as the chicken remains above 150 degrees during the resting period the 5-minute pasteurization rule still applies. This is to be extra safe in case you took the temperature wrong. Take proper precautions, and you can eat a chicken breast that has only been cooked to 150 degrees.

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Chicken Gyro on Einkorn Flour Flatbread

Flatbread

• 30 g (¼ cup) einkorn flour
• 20 g kefir
• ½ tsp baking powder
• Pinch of salt

Tzatziki

• ¼ cup (60 g) full‑fat Greek yogurt (plain)
• 2 tbsp (15 g) cucumber, finely grated and squeezed dry
• ½ small clove garlic, microplaned or minced
• 1 tsp extra‑virgin olive oil
• ½ tsp lemon juice
• Pinch of sea salt and black pepper
• Optional: ¼ tsp chopped fresh dill or mint

Toppings

• ¼ cup cucumber, sliced then quartered
• 2 grape tomatoes, thinly sliced
• Red onion, thin slices to taste
• Feta cheese, crumbled

Chicken

• 5 oz (140 g) chicken breast
• 1 tsp extra‑virgin olive oil
• 1 tsp lemon pepper seasoning

Procedure

1. Make the flatbread: In a small bowl, mix the einkorn flour, kefir, baking powder, and salt to form a soft dough. Roll into a thin round. Cook in a dry skillet over medium heat until golden spots form, 2–3 minutes per side. Keep warm.
2. Tzatziki: Grate the cucumber and squeeze out excess liquid. Stir together yogurt, cucumber, garlic, olive oil, lemon juice, salt, pepper, and (if using) dill or mint. Chill while you cook the chicken.
3. Chicken: Coat the chicken with olive oil and lemon pepper seasoning. Bake or air fry at 275°F (135°C) for 30–40 minutes. Check in multiple places with a thermometer:
   • If it reads 150°F (66°C), add 5 minutes to pasteurize.
   • If it reads 155°F (68°C), add 2 minutes to pasteurize.
   Rest 5 minutes, then slice thinly across the grain.
4. Assemble the gyro: Place the warm flatbread on a plate. Spoon on tzatziki, add sliced chicken, then top with quartered cucumbers, tomato slices, red onion, and feta. Drizzle with extra virgin olive oil and a squeeze of fresh lemon juice if desired. Fold and serve immediately.