Ingredients
1 tablespoon olive oil
1 tablespoon plus one teaspoon lemon juice, divided
3 garlic cloves, minced, divided
1 teaspoon dried oregano
4 thin-sliced boneless, skinless chicken breasts, sliced lengthwise
1 (6-ounce) container nonfat plain yogurt
1/2 cucumber, peeled, seeded, and chopped
2-3 shakes hot sauce, such as Tabasco, or to taste
1 tablespoon chopped fresh dill
Fresh lemon juice
Salt and freshly ground black pepper
4 lettuce leaves
1 tomato, sliced
2 (6- to 7-inch) whole wheat pitas, halved
Preparation
In a shallow plate, combine oil, 1 tablespoon lemon juice, 2 minced garlic cloves, and oregano. Add chicken, turning to coat, and marinate for 15 minutes.
In a bowl, combine yogurt, cucumber, hot sauce, dill, and the remaining garlic and 1 teaspoon lemon juice. Season with salt and pepper.
Preheat a lightly oiled grill to medium-high.
Remove chicken from marinade and sprinkle with salt and pepper. Grill chicken for 2 to 3 minutes per side, or until cooked through.
Divide lettuce and tomato in pita halves. Add chicken and top with sauce.
