Greek Pitas

Chicken
onion chopped
lemon pepper seasoning
tomatoes chopped
Lettuce
olives
Pitas

Tazaki Sauce
1 Cucumber grated
Sour Cream or yogurt
1 tsp Ranch Packet
milk



Season chicken with lemon pepper seasoning, Saute or grill chicken with onion
Make tazaki sauce

Another version

Chicken Marinade

1 pound boneless , skinless chicken breasts (about 2 large breasts)
⅓ cup plain Greek yogurt
¼ cup olive oil
4 lemons
4-5 cloves garlic , pressed or minced
2 tablespoons dried oregano
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

Add the chicken, Greek yogurt and olive oil to a medium size bowl. Zest one of the lemons and add to the bowl. Juice that lemon into the bowl with the zest. Slice the other three lemons and set aside. Add the minced garlic, oregano, kosher salt and black pepper to the lemon juice and zest and stir. Pour half of the marinade into the freezer bag or the bowl with the chicken pieces and reserve the other half of the marinade for basting. Marinate the chicken for 30 minutes or up to 3 hours in the refrigerator.

• When ready to grill, prepare the grill by lightly oiling the grate with vegetable oil or cooking spray and set to medium high heat.
• Grill the chicken, basting with the reserved marinade and turning often so each side browns and has light grill marks, until cooked through, about 15-20 minutes or until the chicken juices run clear. During the last 5 minutes of cooking add the 3 sliced lemons to the grill, turning once or twice. Allow the chicken to rest for 5 minutes before slicing and serve with the grilled lemons. Refrigerate leftovers for up to 3 days.

Tzatziki Sauce- Food and Wine

1 cup Greek-style plain yogurt
1 cucumber, peeled, seeded and chopped into 1/4-inch pieces
1 clove garlic, minced
2 tablespoons freshly squeezed lemon juice 
2 tablespoons chopped fresh dill, plus extra for garnish
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
Toasted pita or pita chips, for serving

allow cucumber to drain or squeeze in a cheese cloth to remove excess water.

Stir together the yogurt, cucumber, garlic, lemon juice and dill in a medium bowl. Season with the salt and pepper. Taste and adjust the seasonings. Before serving, garnish with more fresh dill and serve with toasted pita.