Greek Chicken & Cucumber Pita Sandwiches with Yogurt Sauce

Cucumbers do double duty in this healthy Greek chicken pita recipe—they’re grated to lend a refreshing flavor to the quick cucumber-yogurt sauce and sliced to provide cool crunch tucked into the pita. Serve these Mediterranean sandwiches for a healthy dinner or light lunch.”

Ingredients

1 teaspoon lemon zest
2 tablespoons fresh lemon juice
5 teaspoons olive oil, divided
1 tablespoon chopped fresh oregano or 1 teaspoon dried
2¾ teaspoons minced garlic, divided
¼ teaspoon crushed red pepper
1 pound chicken tenders
1 English cucumber, halved, seeded and grated, plus ½ English cucumber, halved and sliced
½ teaspoon salt, divided
¾ cup nonfat plain Greek yogurt
2 teaspoons chopped fresh mint
2 teaspoons chopped fresh dill
1 teaspoon ground pepper
2 (6½ inch) whole-wheat pita breads, halved
4 lettuce leaves
½ cup sliced red onion
1 cup chopped plum tomatoes

Directions

1Combine lemon zest, lemon juice, 3 tsp. oil, oregano, 2 tsp. garlic, and crushed red pepper in a large bowl. Add chicken and toss to coat. Marinate in the refrigerator for at least 1 hour or up to 4 hours.
2Meanwhile, toss grated cucumber with ¼ tsp. salt in a fine-mesh sieve. Let drain for 15 minutes, then squeeze to release more liquid. Transfer to a medium bowl. Stir in yogurt, mint, dill, ground pepper, and the remaining 2 tsp. oil, ¾ tsp. garlic, and ¼ tsp. salt. Refrigerate until ready to serve.
3Preheat grill to medium-high.
4Oil the grill rack (see Tip). Grill the chicken until an instant-read thermometer inserted in the center registers 165°F, 3 to 4 minutes per side.
5To serve, spread some of the sauce inside each pita half. Tuck in the chicken, lettuce, red onion, tomatoes, and sliced cucumber.

Tip: To oil the grill rack, soak a paper towel with vegetable oil, hold it with tongs and rub it over the grates. (Do not use cooking spray on a hot grill.)
To make ahead: Refrigerate yogurt sauce (Step 2) for up to 2 days. For leftover sandwiches, prepare through Step 4, but only assemble what you’ll eat immediately. Store the leftover sauce, sliced vegetables, and grilled chicken separately and assemble just before serving for lunch or dinner the next day.