Ingredients
- Chicken breasts: 2 medium, boneless, skinless
- Greek Yogurt: 1 cup, plain, full-fat or low-fat
- Cucumber: 1/2 cup, grated and drained
- Lemon Juice: 2 tablespoons, fresh
- Garlic: 2 cloves, minced
- Olive Oil: 2 tablespoons
- Pita Bread: 2 whole wheat pitas
- Feta Cheese: 1/4 cup, crumbled
Instructions
- Step 1: Marinate the chicken. In a bowl, combine 1 tablespoon of olive oil, the juice of half a lemon, and minced garlic. Add the chicken breasts, toss to coat, and let marinate for at least 15 minutes (or up to an hour) in the refrigerator.
- Step 2: Prepare the Tzatziki sauce. In a separate bowl, combine Greek yogurt, grated and drained cucumber, the juice of the remaining lemon half, and another minced garlic clove. Stir well and season with salt and pepper to taste.
- Step 3: Cook the chicken. Heat the remaining 1 tablespoon of olive oil in a skillet over medium-high heat. Cook the chicken breasts for 6-8 minutes per side, or until fully cooked through and no longer pink inside. Let the chicken rest for a few minutes, then slice into bite-sized pieces.
- Step 4: Warm the pita bread. Lightly warm the pita bread in a dry skillet or microwave.
- Step 5: Assemble the bowls. Divide the warmed pita bread in half to create open-faced bowls. Add the sliced chicken to each pita, top with Tzatziki sauce, and sprinkle with crumbled feta cheese.
Notes
- Store leftover components separately in airtight containers to prevent the pita from getting soggy.
- Reheat the chicken gently in a skillet or microwave, being careful not to overcook and dry it out.
- Try adding a sprinkle of fresh dill or mint to the finished bowls for an extra burst of flavor.
- To ensure the tzatziki isn't watery, squeeze out as much moisture as possible from the grated cucumber before adding it to the yogurt.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American