Yogurt-Marinated Chicken and Creamy Greek Sauce

From Nealey Dozier and TheKitchn.com.

• For the marinade:
• 1 large chicken breast (about 1/2 pound)
• 1/2 cup plain, whole milk yogurt
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• Freshly ground black pepper, to taste
• For the Greek sauce:
• 4 tablespoons mayonnaise (regular or light)
• 1 tablespoons milk
• 1 tablespoon cider vinegar
• 3/4 teaspoon sugar
• 1/8 garlic powder
• Squeeze of lemon juice
• Kosher salt and freshly ground black pepper
• For the chicken:
• 2 tablespoons olive oil
• 2 large garlic cloves, peeled and smashed
• 1/2 teaspoon dried oregano
• 1 tomato, diced
• 1/2 cucumber, diced
• Pita bread, for serving

To marinate the chicken: Cut the chicken breast into bite-sized cubes. In a medium-sized bowl, whisk the yogurt, olive oil, oregano, salt and pepper until combined. Add the chicken and marinate for at least two hours, and overnight if possible.

To make the Greek sauce: Mix together all of the ingredients and refrigerate. Adjust seasoning according to taste before serving. (Note: I used 1/4 teaspoon salt and a very generous amount of black pepper. You can’t have too much in my opinion.)

To cook the chicken: Wipe off the excess marinade. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and oregano, and cook until fragrant and golden, about 2 minutes. Remove the garlic. Add the chicken and cook for 3 minutes without stirring. Give a quick toss and continue cooking for another 3 minutes, or until the chicken is cooked through.

To assemble: Combine the chicken with desired amount of Greek Sauce, tomatoes, and cucumbers. Add salt and pepper to taste. Pile onto a piece of pita bread, fold like a taco, and devour. Makes 2 pitas.

Per serving: 745 calories; 48 g fat (8 g saturated fat; 58 percent calories from fat); 45 g carbohydrates; 93 mg cholesterol; 982 mg sodium; 35 g protein; 3 g fiber.