Ingredients
Method
Marinate the chicken
- In a large resealable plastic bag, combine the chicken tenderloins, olive oil, lemon juice, garlic, oregano, thyme, paprika, 1 teaspoon salt, and 1/2 teaspoon pepper. Seal the bag and massage to coat evenly. Refrigerate for at least 2 hours or up to overnight, turning the bag occasionally.
Cook the chicken
- Preheat an outdoor grill or a cast-iron grill pan over medium heat (about 350°F). Remove the chicken from the marinade and let any excess drip off. Grill the chicken, turning once or twice, until cooked through and the internal temperature reaches 165°F, about 8 minutes total. Transfer to a plate and let rest for 5 minutes.
Assemble the pitas
- While the chicken rests, warm the pitas on the grill or in a dry skillet for 1 to 2 minutes per side. Halve the pitas and open to form pockets. Slice the chicken into strips.
- Fill each pita half with sliced chicken, shredded romaine, cherry tomatoes, red onion, and a generous dollop of tzatziki sauce. Serve immediately.
Make the tzatziki sauce
- In a medium bowl, stir together the Greek yogurt, grated cucumber, dill, lemon juice, lemon zest, and garlic. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.
Nutrition
Notes
For best flavor, marinate the chicken overnight but not longer than 24 hours, as the acid can make the meat mushy. If you don't have tenderloins, substitute boneless skinless chicken breasts cut into 1/2-inch thick strips. To prevent sticking, make sure your grill or pan is clean and well-oiled before cooking. Work in batches if needed to avoid overcrowding; this ensures a good sear. Leftover chicken stays juicy when reheated in a 350°F oven covered with foil for about 10 minutes. For a lighter meal, skip the pita and serve the chicken and toppings over a bed of greens as a Greek salad.