Greek Tzatziki Chicken Pockets

Total Time: 55 mins Preparation Time: 45 mins Cook Time: 10 mins

Ingredients

• 1 (8 ounce) carton plain yogurt
• 1/2 cup chopped peeled and seeded cucumber
• 1 tablespoon chopped green onion
• 1 large garlic clove, finely minced
• 1/8 teaspoon salt
• 1/8 teaspoon ground pepper
• 1/4 cup fresh lemon juice
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 2 tablespoons honey
• 1/2 teaspoon salt (to taste)
• 1/2 teaspoon ground pepper (to taste)
• 1/2 teaspoon hot sauce (try sriracha)
• 2 1/2 lbs boneless skinless chicken breast and thigh meat, cut into1-inch cubes
• 2 tablespoons vegetable oil
• 8 (6 inch) pita breads, warmed
• 1 cup sliced red onion
• 1/2 cup chopped fresh parsley (cilantro is good too)

Recipe

• 1 prepare cucumber-garlic sauce. in a small bowl, mix together yogurt, cucumber, green onion, garlic, salt and pepper. blend well; refrigerate until ready to serve.
• 2 prepare chicken. in a medium bowl, mix together lemon juice, garlic, oregano, honey, salt, pepper and hot sauce. add chicken; marinate in refrigerator for 30 minutes.
• 3 heat oil in large nonstick skillet over high heat. add chicken and marinade, in batches if needed to prevent overcrowding; stir-fry just until chicken is cooked through.
• 4 spoon chicken into pita breads. garnish with red onion and parsley; top with cucumber-garlic sauce.