Description
Juicy lemon oregano chicken stuffed into warm pita with crisp vegetables and creamy tzatziki for a fresh, easy meal.
Ingredients
2 boneless, skinless chicken breasts
2 tbsp olive oil
2 tbsp fresh lemon juice
2 cloves garlic, minced
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
4 pita breads
1 cup chopped romaine lettuce
1 cup diced tomatoes
1/2 cup sliced cucumber
1/4 cup thinly sliced red onion
1/2 cup tzatziki sauce
Instructions
1. In a bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and black pepper. Add chicken breasts and marinate for at least 20 minutes.
2. Heat a skillet over medium heat. Cook chicken for 6-7 minutes per side, or until internal temperature reaches 165°F. Let rest 5 minutes, then slice.
3. Warm the pita breads in a dry skillet or microwave until soft and pliable.
4. Fill each pita with sliced chicken, romaine lettuce, tomatoes, cucumber, and red onion.
5. Spoon tzatziki sauce over the top and gently fold to serve.
Notes
For extra flavor, marinate the chicken up to 8 hours in the refrigerator. You can also grill the chicken instead of using a skillet for a light smoky touch.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Greek