Ingredients

The following ingredients have 2 Servings
  • 1 large chicken breast (about 1/2 pound)
  • 1/2 cup plain whole-milk yogurt
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper, to taste
  • 4 tablespoons mayonnaise (regular or light)
  • 1 tablespoon milk
  • 1 tablespoon cider vinegar
  • 3/4 teaspoon sugar
  • 1/8 teaspoon garlic powder
  • Squeeze of lemon juice
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 large garlic cloves, peeled and smashed
  • 1/2 teaspoon dried oregano
  • 1 tomato, diced
  • 1/2 cucumber, diced
  • Pita bread, for serving

Instruction

  • For the marinade, cut the chicken breasts into bite-sized cubes. In a medium-sized bowl, whisk the yogurt, olive oil, oregano, salt, and pepper until combined. Add the chicken and marinate for at least two hours, but overnight if possible.
  • For the Greek sauce, mix together all of the ingredients and refrigerate. Adjust seasoning according to taste before serving. (Note: I used 1/4 teaspoon salt and a very generous amount of black pepper. You can't have too much in my opinion.)
  • For the chicken, wipe off the excess marinade. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and oregano, and cook until fragrant and golden, about 2 minutes. Remove the garlic. Add the chicken and cook for 3 minutes without stirring. Give a quick toss and continue cooking for another 3 minutes, or until the chicken is cooked through.
  • To assemble, combine the chicken with desired amount of Greek sauce, tomatoes, and cucumbers. Add salt and pepper to taste. Pile onto a piece of pita bread, fold like a taco, and devour.