Yogurt-Marinated Chicken & Creamy Greek Sauce

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For the marinade
1 large chicken breast (about 1/2 pound)
1/2 cup plain, whole milk yogurt
2 tablespoons olive oil
1 teaspoon dried oregano
1/2 teaspoon kosher salt
Freshly ground black pepper, to taste

For the Greek sauce
4 tablespoons mayonnaise (regular or light)
1 tablespoons milk
1 tablespoon cider vinegar
3/4 teaspoon sugar
1/8 garlic powder
Squeeze of lemon juice
Kosher salt and freshly ground black pepper

For the chicken
2 tablespoons olive oil
2 large garlic cloves, peeled and smashed
1/2 teaspoon dried oregano
1 tomato, diced
1/2 cucumber, diced
Pita bread, for serving


For the marinade, cut the chicken breasts into bite-sized cubes. In a medium-sized bowl, whisk the yogurt, olive oil, oregano, salt, and pepper until combined. Add the chicken and marinate for at least two hours, but overnight if possible.

For the Greek sauce, mix together all of the ingredients and refrigerate. Adjust seasoning according to taste before serving. (Note: I used 1/4 teaspoon salt and a very generous amount of black pepper. You can’t have too much in my opinion.)

For the chicken, wipe off the excess marinade. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and oregano, and cook until fragrant and golden, about 2 minutes. Remove the garlic. Add the chicken and cook for 3 minutes without stirring. Give a quick toss and continue cooking for another 3 minutes, or until the chicken is cooked through.

To assemble, combine the chicken with desired amount of Greek Sauce, tomatoes, and cucumbers. Add salt and pepper to taste. Pile onto a piece of pita bread, fold like a taco, and devour.

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