Chicken Gyros

• 1/2 cups Lemon Juice
• 4 Tablespoons Olive Oil
• 2 cloves Garlic, Minced, Divided
• 1 teaspoon Mustard
• 1 teaspoon Oregano
• 1 pound Boneless Skinless Chicken Breasts, Cut Into 1/2 Strips
• 1 cup Nonfat Greek Style Plain Yogurt
• 1/2 whole English Cucumber, Diced
• 1/2 teaspoons Dill Weed
• 4 whole Pita Pockets, Good Quality So They Are Easy To Open, Heated
• 4 whole Romaine Lettuce Leaves
• 1/2 whole Red Onion, Thinly Sliced (optional)

1. Combine lemon juice, olive oil, 1 clove garlic, mustard, oregano and chicken in a Ziploc bag.
2. Turn bag to coat chicken evenly.
3. Refrigerate for 1 hour.
4. Combine yogurt, cucumber, dill and the remaining clove of garlic.
5. Cover and refrigerate until ready to use.
6. Drain chicken and discard marinade.
7. In a large skillet saute chicken for about 8 minutes until golden and cooked through.
8. Cut pitas in half and open.
9. Place a quarter of the chicken mixture inside and top with the yogurt sauce, lettuce and red onion if using.
10. Enjoy!

lemon juice, olive oil, garlic, mustard, oregano, chicken breasts, yogurt, cucumber, dill, so, red onion

Taken from tastykitchen.com/recipes/main-courses/chicken-gyros/ (may not work)