Ingredients
Scale
- 1 1/2 lb chicken breast, boneless, skinless
- 10 cloves garlic, minced
- 1 lemon, zested, juiced
- 1 cup Greek yogurt, plain
- 1/2 cup extra virgin olive oil
- 1 tablespoon creole seasoning
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon oregano, crushed
- 1 tablespoon black pepper
For the Feta Tzatziki:
- 1 cup Greek yogurt, plain
- 1 cucumber, seeded, grated
- 2 cloves garlic, minced
- 1/4 cup feta cheese, crumbled
- 2 tablespoon extra virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon black pepper
- 1/2 teaspoon creole seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon oregano, crushed
For the Grilled Pita Bread:
- 6 pita bread
- extra virgin olive oil
- oregano, dried, crushed
Instructions
- Rinse chicken, pat dry, cover with plastic wrap and flatten to about 1/2 inch thick. Place chicken in a storage bag.
- Mix all remaining chicken ingredients in a bowl. Pour mixture over chicken, rub in well.
- Refrigerate chicken and marinate about 1 hour.
- While chicken marinates prepare tzatziki sauce.
To Prepare Tzatziki Sauce:
- Grate seeded cucumber, peel if non organic. Place grated cucumber in a towel to remove as much of the liquid as possible.
- Place remaining ingredients in a bowl, mix well, stir in cucumber and mix well. Refrigerate until ready to use.
- To grill chicken, heat grill and cook chicken about 8-10 minutes per side, until juices run clear and the chicken reaches a temperature of 165 degrees. Remove from grill and allow to rest at least 5 minutes before slicing.
- To Prepare Pita Bread:
- Brush lightly with olive oil and sprinkle crushed oregano on top and grill for about 3-5 minutes per side.
Nutrition
- Serving Size: 4