Ingredients

The following ingredients have 4 Servings
  • 2 medium zucchini
  • seeded and grated
  • Salt
  • 4 tablespoons EVOO – Extra Virgin Olive Oil
  • divided
  • 3 lemons
  • divided
  • 2 cloves garlic
  • grated or pasted
  • 1 teaspoon red chili flakes
  • 1 tablespoon fresh oregano
  • from a couple of small sprigs
  • stemmed and chopped
  • 1 small red onion
  • 1 1/2 pounds boneless
  • skinless chicken breast and/or thigh
  • pounded to 1/4- to 1/2-inch thick
  • 2 cubanelle or bell/sweet peppers
  • seeded and coarsely chopped
  • 4 vine or plum tomatoes
  • seeded and coarsely chopped
  • 1/4 cup pitted Kalamata olives
  • a handful
  • coarsely chopped
  • 1/2 cup loosely packed (a fat handful) flat-leaf parsley
  • coarsely chopped
  • 3 to 4 pickled light green Greek pepperoncini/hot peppers
  • coarsely chopped
  • 1/2 cup feta cheese
  • crumbled
  • 1 1/2 cups plain Greek yogurt
  • 1 teaspoon (1/3 palmful) cumin
  • A handful dill
  • finely chopped (about 3 to 4 tablespoons)
  • 4 to 6 large
  • thin pita breads
  • Chopped Romaine
  • to serve

Instruction

  • Shred zucchini on the large side of a box grater into a strainer set over the sink or a bowl
  • Salt it and let it drain for 20 minutes
  • Press out excess liquid and transfer to a bowl
  • While zucchini drains, in a shallow dish, combine about 3 tablespoons EVOO and the zest of 1 lemon, garlic, chili flakes, oregano and some salt
  • Halve and peel the red onion and grate a few tablespoons into dressing
  • Add chicken and turn to coat evenly in marinade
  • Finely chop about 1/2 cup of remaining red onion for the salsa and place in another bowl
  • To the salsa bowl, add peppers, tomatoes, olives, parsley, pickled peppers and feta cheese
  • Add juice of 1 lemon to the salsa, drizzle with EVOO and season with salt and pepper
  • In another bowl, combine drained zucchini with juice of 1 lemon, yogurt, cumin, dill and salt to taste
  • Heat a cast-iron skillet or griddle over medium-high heat and cook chicken 3 minutes on each side or until browned and cooked through
  • Remove to cutting board, douse with remaining lemon juice
  • Char pitas over open flame burner or toast in a dry, stainless skillet to blister and warm
  • Fill pitas with tzatziki, lettuce, salsa, chicken and serve
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