Sort ingredients
uberjonas
QR Code
Listen
Pdf
Combine Greek yogurt, olive oil, lemon zest and juice, dried oregano, onion powder, cumin, paprika, balsamic vinegar, garlic, and a couple large pinches of salt and pepper in a large bowl.
Slice chicken breast in half lengthwise, creating thinner pieces of chicken. Add the chicken to the marinade and toss to coat evenly. Cover with saran wrap and refrigerate for 4-8 hours.
When you’re ready to cook the chicken, remove it from the fridge and let it sit at room temperature for 20-30 minutes. This will help the chicken to cook more evenly.
Heat a drizzle of olive oil in a large round grill pan over medium-high heat. Remove chicken breasts from the marinade, allowing the excess marinade to drip off. Cook chicken breasts in batches depending on the size of your pan.
Cook chicken for 3-5 minutes per side or until it’s cooked through to 165 degrees. Let rest for 5 minutes, then slice.
Serve sliced chicken in pita bread along with lettuce, cucumber, tomato, and red onion. Drizzle with dill yogurt sauce and sprinkle crumbled feta over everything. Enjoy!
If you loved this recipe, please leave a 5-star rating and review below!