If I had to pick between never getting to eat Greek food again and only being able to eat Greek, I’d be living off of gyros for the rest of my life. No doubt about it. There is just something so wonderful about the perfectly complimentarily contrasting flavors or sharp garlic, sour lemon, herby oregano, and creamy yogurt that me swoon. No single dish encapsulates this melange quite as well as tzatziki, the Greek garlic cucumber yogurt sauce. My kitchen always has a jar of this stuff on hand, and it’s way better the second and third day. And there is nothing this sauce goes better with than some quick cooked marinated chicken. Throw all of that in a pita with some veggies and you, my friend, are set for an international culinary delight in less than half an hour. One of my favorite things about Greek food is the lack of pretense. If you like it extra garlicky, go ahead! Not too sour? Cut down on the lemon. Make this your recipe and I promise you’ll come back to it again and again. By marinating your chicken either the night before or in the morning that you want to eat it you get tons of flavor with minimal time and effort!

Greek Chicken Pitas in a Flash

For the chicken:

2 boneless skinless chicken breasts, butterflied and pounded thin

2 cloves garlic, minced

2-3 sprigs fresh oregano, chopped

juice of one lemon (about 2-4 tablespoons)

1/4 cup olive oil

For the tzatziki:

1/2 of a large English cucumber

1 teaspoon kosher or sea salt

2 cups Greek  yogurt

3-4 cloves garlic, minced (you can use more or less to taste)

2-3 tablespoons white vinegar, to taste

To serve (all of these are optional):

pita

red peppers, cut into thin strips

salad greens

red onion, thinly sliced

dill