Ingredients:

  • 1/2 cup plain Greek yogurt
  • 2 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 lb boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 tbsp olive oil
  • 4 (6-inch) pita breads, halved
  • 1 cup cucumber, diced
  • 1 cup cherry tomatoes, quartered
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup feta cheese, crumbled
  • 1/2 cup tzatziki sauce
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. In a medium bowl, whisk together the Greek yogurt, olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
  2. Add the cubed chicken breast to the marinade and toss until every piece is thickly coated. Let sit for 15–30 minutes for best results, or cook immediately.
  3. Heat 1 tbsp of olive oil in a skillet over medium-high heat until it shimmers.
  4. Add the chicken in a single layer, ensuring the pan is not crowded. Cook for 3–5 minutes without moving the meat until a mahogany-colored crust forms.
  5. Flip the chicken and cook for another 3–5 minutes until cooked through.
  6. Briefly heat or toast the pita bread to create a structural barrier.
  7. Fill the warmed pita pockets with the charred chicken, diced cucumber, quartered cherry tomatoes, sliced red onion, crumbled feta, tzatziki sauce, and chopped parsley.