# What you'll need:
→ Chicken
01 - 2 medium boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 tablespoon fresh lemon juice
04 - 1 garlic clove, minced
05 - 1 teaspoon dried oregano
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon freshly ground black pepper
→ Salad
09 - 1 cup cherry tomatoes, halved
10 - 1 medium cucumber, diced
11 - 1/4 small red onion, thinly sliced
12 - 2 tablespoons fresh parsley, chopped
13 - 1 tablespoon extra virgin olive oil
14 - 1 tablespoon fresh lemon juice
15 - Salt and pepper to taste
→ Yogurt Sauce
16 - 3/4 cup plain Greek yogurt, low-fat or nonfat
17 - 1 tablespoon fresh dill, chopped
18 - 1 tablespoon fresh lemon juice
19 - 1 small garlic clove, finely grated
20 - Salt and pepper to taste
→ Assembly
21 - 4 whole wheat pita breads
22 - 1 cup shredded romaine or iceberg lettuce
23 - Lemon wedges for serving, optional
# Method:
01 - Combine olive oil, lemon juice, minced garlic, oregano, cumin, salt, and pepper in a bowl. Add chicken breasts and coat thoroughly. Marinate for at least 10 minutes or up to 1 hour for enhanced flavor.
02 - Heat a grill pan or skillet over medium-high heat. Cook marinated chicken for 6 to 7 minutes per side until internal juices run clear and chicken reaches safe internal temperature. Rest for 5 minutes, then slice thinly against the grain.
03 - Combine cherry tomatoes, diced cucumber, sliced red onion, and fresh parsley in a medium bowl. Drizzle with extra virgin olive oil and lemon juice. Season with salt and pepper to taste. Toss gently and reserve.
04 - Whisk together Greek yogurt, fresh dill, lemon juice, grated garlic, salt, and pepper in a small bowl until smooth and well combined.
05 - Lightly warm pita breads and carefully cut each in half to create pockets for filling.
06 - Layer each pita pocket with shredded lettuce, sliced grilled chicken, a generous portion of cucumber tomato salad, and a dollop of yogurt sauce. Serve immediately with lemon wedges if desired.
