Garlic and Lemon Chicken Pita

Garlic and Lemon Chicken Pita

Garlic and lemon Chicken pita

• Ingredients

• 4 boneless, skinless chicken breast halves (about 1-1/4 lbs)
• Kosher salt and freshly ground black pepper
• 3 cloves garlic, finely chopped
• 3 tablespoons extra virgin olive oil
• Juice of 1/2 lemon
• 1/2 teaspoon dried oregano
• 1 cup crumbled feta cheese
• 2 tomatoes, sliced
• 1/2 medium sweet onion, thinly sliced
• Lettuce leaves
• Four 7-inch pita loaves

Cucumber Yogurt sauce

• 6 ounces plain Greek yogurt
• 1/4 medium cucumber, peeled and cut into 1/4-inch dice
• 1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
• 1 tablespoon fresh lemon juice
• 1/2 clove garlic, finely chopped
• Salt and freshly ground black pepper to taste

Method 

1. Pound the chicken breast fillets to a uniform 1/2-inch thickness and slice in half lengthwise. Season on both sides with salt and pepper and place in a shallow dish.
2. Combine the garlic, olive oil, lemon juice and oregano in a glass measure. Pour over the chicken and turn each piece several times to coat well. Set aside for 15 minutes at room temperature.
3. In a small bowl, combine the Greek yogurt, cucumber, dill, lemon juice and garlic. Season to taste with salt and pepper and set aside.
4. Tightly wrap the pita bread in foil and place in the oven to warm at 325°F.
5. Pour the oil mixture off the chicken into a large pan and heat over medium heat. Add the chicken and cook until light golden brown and no longer pink in the middle, about 3 to 4 minutes per side.
6. To assemble the sandwiches, cut each pita in half and separate each half to make pockets. Line each pocket with lettuce, add the tomato, onion and a piece of chicken. Add about 1 tablespoon each of crumbled feta and the yogurt sauce.