Ingredients:

  • 1 lb chicken breast, diced into 1-inch cubes
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup Kalamata olives, pitted and sliced
  • 1/4 cup feta cheese, crumbled
  • 2 tbsp fresh parsley, chopped
  • 1/2 cup plain Greek yogurt
  • 1 tbsp lemon juice
  • 1 tbsp fresh dill, chopped
  • 1 clove garlic, grated
  • Pinch of salt
  • 4 large pita breads

Instructions:

  1. Toss the diced chicken breast with olive oil, lemon juice, minced garlic, oregano, salt, and pepper in a bowl. Let it sit for 5-10 minutes to infuse flavors.
  2. Heat a large non-stick skillet or cast-iron pan over medium-high heat. Add the chicken in a single layer and cook without stirring for 3-4 minutes until a golden-brown crust forms.
  3. Stir and cook for another 3-4 minutes until the internal temperature reaches 165°F (74°C).
  4. Warm each pita in the microwave for 20 seconds (wrapped in a damp paper towel) or in a toaster. Slice the pita in half and open the center to create a pocket.
  5. Mix Greek yogurt, lemon juice, fresh dill, grated garlic, and a pinch of salt to create the tzatziki sauce.
  6. Spread a generous dollop of tzatziki at the bottom of each pita pocket. Stuff in the seared chicken, followed by cucumbers, tomatoes, onions, olives, and a sprinkle of feta and parsley.