# 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 - Extra lemon wedges for serving
# How To Make It:
01 - In a bowl, combine olive oil, lemon juice, minced garlic, oregano, cumin, salt, and pepper. Add chicken breasts and toss to coat thoroughly. 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. Transfer to a cutting board and rest for 5 minutes before slicing thinly.
03 - In a medium bowl, combine cherry tomatoes, diced cucumber, red onion slices, and fresh parsley. Drizzle with olive oil and lemon juice. Season with salt and pepper to taste. Toss gently and set aside.
04 - In a small bowl, whisk together Greek yogurt, fresh dill, lemon juice, grated garlic, salt, and pepper until smooth and well combined.
05 - Warm pita breads briefly, then cut in half to form pockets. Layer each pocket with shredded lettuce, sliced chicken, a generous spoonful of cucumber tomato salad, and a dollop of yogurt sauce. Serve immediately with lemon wedges.
