Greek Tzatziki Chicken Pockets

Adapted from www.eatchicken.com and the National Chicken Council.

• Ready In: 55 mins
• Yields: 8 6

Ingredients

• For Cucumber-Garlic Sauce (Tzatziki)

• 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

• For Chicken

• 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)

Directions

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.