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Most of this recipe is in the prep.
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You marinate the chicken for several hours before you grill.
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I do it before I leave the house in the morning.
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Pound out the chicken breast until they are about 1/2 inch thick.
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Rub down with olive oil then season both sides generously with the Cavenders Greek Seasoning Salt.
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I live on the East Coast and have found it in most big grocery chains.
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Wrap the chicken in cling wrap and refrigerate for several hours.
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Grill on a counter top grill or outside grill for that matter about 3 minutes.
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Let sit for a minute or two then slice into strips.
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The night before, place 12 oz of plain non-fat yogurt in a coffee filter then set in a mesh colander set over a bowl and drain it in the fridge overnight.
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I do this because I like the Tzatziki thicker so it stays on the sandwich.
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But if you forgot to drain the yogurt the night before you can use Greek yogurt.
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Greek yogurt is just a tad more expensive than regular yogurt.
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While chicken is grilling, chop up the cucumber and the onion.
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Mix the cucumber, onion with the drained yogurt, add the lemon juice and salt and pepper to taste.
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I also chop these up before I leave for work in the morning and stow them in the fridge.
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Just one less step in the evenings when my boys are melting from hunger and I need to feed them within the first 30 minutes of hitting the door.
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Place grilled chicken strips and tzatziki into warmed pitas folded in half and enjoy.
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I serve it with roasted potatoes.
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My kids dip the potatoes in the tzatziki.
