Ingredients
1
cup plain nonfat yogurt
2
tbsp plus 1 tsp chopped fresh dill
1
large garlic clove, minced
1
tsp plus 1 tbsp fresh lemon juice
1
pound skinless boneless chicken breast halves, cut into 1/2-inch pieces
2
medium onions, thinly sliced
4
pita bread rounds, heated
Directions
1.
Stir yogurt, 2 tablespoons dill, garlic and 1 teaspoon lemon juice in small bowl to blend. Season with salt and pepper.
2.
Place chicken in medium bowl. Sprinkle with oregano, 1 teaspoon dill and salt and pepper. Toss to coat.
3.
Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add chicken; sauté until brown and cooked through, about 5 minutes. Transfer to plate. Add 1 tablespoon oil to skillet. Add onions; sauté until beginning to brown, about 10 minutes. Return chicken and any juices to skillet. Add 1 tablespoon lemon juice. Stir until heated through, about 2 minutes.
4.
Arrange pita rounds on plates. Top pita rounds with chicken mixture. Spoon some yogurt sauce over chicken. Serve, passing extra sauce separately.
New-York Restaurants
