Ingredients
4
4 servings
- •0.75 cup balsamic vinaigrette salad dressing
- •3 tablespoons lemon juice
- •1 tablespoon dried oregano
- •0.5 teaspoon freshly ground black pepper
- •4 skinless, boneless chicken breast halves
- •0.5 cup seeded, shredded cucumber
- •1 teaspoon kosher salt
- •1 cup plain yogurt
- •0.25 cup sour cream
- •1 tablespoon lemon juice
- •0.5 tablespoon rice vinegar
- •1 teaspoon olive oil
- •1 clove garlic, minced
- •1 tablespoon chopped fresh dill
- •0.5 teaspoon Greek seasoning
- •kosher salt to taste
- •freshly ground black pepper to taste
- •4 large pita bread rounds
- •1 heart of romaine lettuce, cut into 1/4 inch slices
- •1 red onion, thinly sliced
- •1 tomato, halved and sliced
- •0.5 cup kalamata olives
- •0.5 cup pepperoncini
- •1 cup crumbled feta cheese
Instructions
- In a small bowl, mix balsamic vinaigrette, juice from 1/2 lemon, oregano, and 1/2 teaspoon black pepper. Place chicken in a large resealable plastic bag. Pour marinade over chicken, seal, and refrigerate for at least 1 hour.
- Preheat an outdoor grill for high heat.
- Toss shredded cucumber with 1 teaspoon kosher salt; set aside for at least 5 minutes. In a medium bowl, mix yogurt, sour cream, 1 tablespoon lemon juice, rice vinegar, and olive oil. Season with garlic, fresh dill, and Greek seasoning. Squeeze cucumber to remove any excess water; stir into sauce. Season to taste with kosher salt and pepper. Refrigerate until ready to use.
- Remove chicken from marinade and place on the preheated grill. Discard remaining marinade. Cook chicken until juices run clear, about 8 minutes on each side. Remove chicken from heat, and allow to sit about 10 minutes before slicing into thin strips.
- Place pita rounds on the grill, and cook for about 2 minutes, until warm, turning frequently to avoid burning. Arrange warmed pita, sliced chicken, lettuce, onion, tomato, olives, and pepperoncini on a serving platter. Serve tzatziki sauce and feta cheese in separate bowls on the side. Stuff pita pockets with chicken and toppings to serve.
Nutritional Facts
Per 4 servings
- Calories: 764
- Carbohydrate: 56g
- Fat: 41g
- Fiber: 4g
- Protein: 44g
- Sugar: 12g
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