Tori's Kitchen - Greek Pita with Tzatziki Sauce

What you’ll need -

A bowl, baking dish or Ziploc bag, Lemon zester, 2 (or more) chicken breasts, pita bread, lettuce, cherry tomatoes, feta, and any other salad toppings you desire.

For the Tzatziki:

  • 1 cup of plain greek yogurt (I use 5% Milkfat Fage)

  • 1 Tablespoon of EVOO (Extra Virgin Olive Oil)

  • 1/2 of a peeled english cucumber

  • 1 clove of minced garlic (what’s a clove? Who knows…I put about 1 teaspoon)

  • 1 Tablespoon of lemon juice

  • 1/4 Teaspoon of Dill

  • Pinch of salt

For the Marinade:

  • 1/4 cup of EVOO

  • 1/4 cup of lemon juice (juice from 1 lemon)

  • 1 Tablespoon of red wine vinegar

  • 2 Teaspoon of minced garlic

  • 2 Tablespoons of oregano

  • 1 teaspoon of salt

  • Pinch of fresh pepper

Instructions:

In a bowl, combine the yogurt, 1 tablespoon of EVOO, 1 teaspoon of garlic, 1 tablespoon of lemon juice, 1/4 teaspoon of dill, and the pinch of salt. Peel half of the cucumber, and then zest the cucumber and dump the contents into the bowl. Mix it all up. Sometimes, I add a little more salt, pepper, or dill. I typically make the tzatziki sauce up a couple of hours or even the morning before cooking the chicken.

In a separate bowl/baking dish/gallon Ziploc bag, add in the chicken breasts and then combine the 1/4 cup of EVOO, 1/4 cup of lemon juice, 1 tablespoon of red wine vinegar, 2 teaspoons of minced garlic, 2 tablespoons of oregano, 1 teaspoon of salt, and the pinch of pepper. Mix it all up well. I typically make up the marinade the morning before dinner so that the chicken can marinate all day, but as long as it sits for an hour or so, it’ll be fine.

Cut chicken breasts in half and heat some EVOO in a skillet pan on medium. Once the oil is ready, add the chicken and marinade into the skillet and cook for 6-8ish minutes on both sides (sometimes it’ll take longer to cook if the breasts are on the thicker side). Once the chicken is cooked, cut into thin slices.

While the chicken is cooking, warm up your pita bread in the oven (I wrap it in tinfoil and bake it for like 5 minutes at 350 degrees)

Now, make the best pita you can. I won’t lie to you, a lot of the time I just make a greek salad and dip my pita bread in the tzatziki sauce, but if I do make a pita, I include some romaine lettuce, cherry tomatoes, cucumber slices, a few slices of chicken, feta cheese, and of course the tzatziki sauce.

The flavor of this chicken marinade is no joke. Cole eats half of the chicken while he’s slicing it!

Tori's Kitchen, RecipesTori SteyneTori's Kitchen, Recipes, Greek Pita, Greek, Tzatziki sauceComment