4 pitas
3/4 lb boneless chicken breasts, skinned
2 lemons
1 t. oregano
1 t. olive oil
1 c. non-fat yogurt
1 medium sized cucumber, peeled, seeded, and diced
1 minced garlic clove
2 T fresh chopped mint
fresh spinach leaves
1/4 c. sliced red onion
feta cheese
1/3 c. sliced red pepper
Combine juice of one lemon, oregano, and olive oil for marinade. Slice chicken into strips and marinade for 20 minutes.
Remove chicken from marinade and saute for 4 minutes over medium-high, until lightly browned.
Combine juice of 1/2 lemon, yogurt, cucumber, garlic, and mint. 1 t. of dill can be used if mint is difficult or prohibitively expensive to procure.
Halve your pitas and stuff with desired amount of spinach, onions, red peppers, and the lovely feta cheeses. Add chicken and top with some yogurt sauce.

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