# What You'll Need:
→ Chicken Marinade
01 - 3 tablespoons extra-virgin olive oil
02 - 2 tablespoons fresh lemon juice
03 - 3 cloves garlic, minced
04 - 1 teaspoon dried oregano
05 - 1 teaspoon dried thyme
06 - 1 teaspoon sweet paprika
07 - ½ teaspoon ground cumin
08 - ¼ teaspoon cayenne pepper, optional
09 - 1 teaspoon kosher salt
10 - ½ teaspoon freshly ground black pepper
11 - 1½ pounds boneless, skinless chicken thighs or breasts, thinly sliced
→ Creamy Feta Tzatziki
12 - 1 cup full-fat Greek yogurt
13 - ½ cup crumbled feta cheese
14 - 1 medium cucumber, peeled, seeded, grated, and excess water squeezed out
15 - 2 cloves garlic, minced
16 - 1 tablespoon fresh lemon juice
17 - 1 tablespoon extra-virgin olive oil
18 - 1 tablespoon finely chopped fresh dill
19 - Salt and pepper to taste
→ Serving and Assembly
20 - 4 to 6 pita breads or flatbreads
21 - 1 cup shredded romaine lettuce
22 - 1 cup diced ripe tomatoes
23 - ½ red onion, thinly sliced
24 - ¼ cup Kalamata olives, pitted and halved
25 - Fresh parsley or mint leaves for garnish
26 - Lemon wedges for serving
# Directions:
01 - In a large bowl, whisk together olive oil, lemon juice, minced garlic, oregano, thyme, paprika, cumin, cayenne if using, salt, and pepper until fully combined.
02 - Add the sliced chicken to the marinade, toss to coat thoroughly, cover with plastic wrap, and refrigerate for at least 30 minutes or up to overnight for deeper flavor development.
03 - While the chicken marinates, place the grated cucumber in a clean kitchen towel and squeeze firmly to remove as much liquid as possible.
04 - In a medium bowl, combine the drained cucumber, Greek yogurt, crumbled feta, minced garlic, lemon juice, olive oil, and chopped dill. Stir until smooth and creamy. Season with salt and pepper to taste, cover, and refrigerate.
05 - Heat a large skillet or grill pan over medium-high heat. Add a light drizzle of olive oil if the pan is not nonstick.
06 - Remove the chicken from the marinade, shaking off excess liquid. Cook in a single layer for 5 to 7 minutes per side, or until cooked through and lightly charred at the edges.
07 - Transfer cooked chicken to a cutting board and let rest for 5 minutes. Slice into thin strips.
08 - While the chicken rests, warm the pita breads in a dry skillet over low heat or wrapped in foil in a low oven for 2 to 3 minutes.
09 - Lay a warmed pita on a plate, spread a generous spoonful of creamy feta tzatziki in the center, and top with shredded lettuce, diced tomatoes, red onion slices, and Kalamata olives.
10 - Arrange sliced chicken on top, drizzle with extra tzatziki, and garnish with fresh parsley or mint leaves. Serve immediately with lemon wedges for squeezing.
