4 boneless, skinless chicken breasts, cut into 1/4" strips
2 Tbsp. finely chopped dill
1 tsp. dried oregano
1 large onion, thinly sliced
a few tablespoons olive oil
juice of 1 lemon
salt and pepper
Place everything in a gallon-size freezer bag to let it marinate. Let the chicken marinate anywhere from 1/2 hour to overnight.
Heat a large non-stick skillet over medium-high heat. Add a little olive oil. Saute the chicken and onions until chicken is cooked through.
To serve--place some of the chicken on the pita, top with tzatziki and a little fresh lemon juice. Fold up and enjoy!
Tzatziki (Yogurt Dill Sauce)
1 large container Greek Yogurt
1/2 seedless cucumber, grated and drained (see note and picture below)
2-3 Tbsp. fresh dill, finely chopped
4 scallions, finely chopped
1 clove garlic, minced or pressed through a garlic press
1-2 Tbsp. fresh lemon juice
a drizzle of olive oil
salt and freshly ground pepper--to taste
Combine all the ingredients and chill for several hours to allow flavors to meld. Yields about 2 1/2 cups.
Note: Cucumbers are so full of water that it is necessary to let them drain in a sieve before using in the yogurt sauce. You may even notice up to 1/4 cup liquid in the bowl after draining.