# What You Need:
→ Chicken Marinade
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
→ Cucumber Tomato 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, or 1 teaspoon dried dill
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 - Extra lemon wedges for serving, optional
# How-To Steps:
01 - In a bowl, combine olive oil, lemon juice, minced garlic, oregano, cumin, salt, and pepper. Add chicken breasts, tossing to coat evenly. Marinate for at least 10 minutes, or up to 1 hour for enhanced flavor development.
02 - Heat a grill pan or skillet over medium-high heat. Cook marinated chicken for 6 to 7 minutes per side until cooked through and juices run clear. Allow to rest for 5 minutes, then slice thinly.
03 - In a medium bowl, combine halved cherry tomatoes, diced cucumber, sliced red onion, and chopped parsley. Drizzle with olive oil and lemon juice. Season with salt and pepper. Toss gently and set aside.
04 - In a small bowl, whisk together Greek yogurt, dill, lemon juice, grated garlic, salt, and pepper until smooth and well combined.
05 - Warm pita breads slightly, then cut each in half to form pockets.
06 - Layer each pita pocket with lettuce, sliced chicken, a generous spoonful of cucumber tomato salad, and a dollop of yogurt sauce. Serve immediately with extra lemon wedges if desired.
