Ingredients

The following ingredients have 4 Servings
  • 1 pound boneless, skinless chicken breasts (or thighs)
  • 1 cup plain Greek yogurt
  • 1 teaspoon kosher salt
  • 1 teaspoon dried oregano
  • 1 tablespoon minced garlic
  • 1/4 cup fresh lemon juice
  • 1 small red onion (minced)
  • 3-4 ripe roma tomatoes (diced and seeded)
  • 1 tablespoon parsley (chopped)
  • 1 teaspoon fresh lemon juice
  • salt and pepper (to taste)
  • Tzatziki Sauce
  • 6-8 green leaf lettuce leaves
  • 6-8 pita bread

Instruction

  • In a small mixing bowl, combine the yogurt, lemon juice, and seasonings.
  • Place the chicken into a large shallow bowl or freezer bag, and pour the marinade over the chicken. Submerge the chicken breasts into the marinade. Cover and refrigerate for at least 30 minutes or up to 4 hours. DO NOT MARINATE LONGER THAN 4 HOURS!
  • After the chicken is marinated, brush a grill or grill pan with a bit of olive oil and preheat to medium-high heat.
  • Remove the chicken from the marinade, discarding the marinade. Place the marinated chicken on the grill or grill pan and grill the chicken until it reaches 165 degrees F, about 5-6 minutes per side. Remove chicken from grill and let rest for 5-10 minutes. After resting, slice the chicken into thin strips.
  • While the chicken is resting, mix together the diced tomatoes, onions, lemon juice, and chopped parsley in a small mixing bowl. Season with a pinch of salt and pepper.
  • Warm pita bread in a dry skillet or microwave for 15-30 seconds per side, until soft and pliable.
  • Top each pita bread with a piece of lettuce, followed by about 1/4-1/3 cup sliced chicken on the center of each pita. Top with about 1/4 cup of the tomato and onion mixture and then dollop generously with Tzatziki sauce. Serve immediately.