Preparing the Tzatziki Sauce

• First, I grate a medium cucumber and use a clean kitchen towel to squeeze out all the excess moisture. This step is key for a thick and rich sauce.

  In a separate bowl, I combine the Greek yogurt, grated cucumber, garlic, lemon juice, fresh chopped dill, and a pinch of salt and pepper. I mix everything together until smooth and well-blended, then cover and refrigerate it to let the flavors meld together while I prepare the rest of the meal.
• In a mixing bowl, I combine the olive oil, freshly minced garlic, lemon juice, dried oregano, salt, and black pepper. Stir it well to make sure the seasonings are evenly distributed.

  Then, I add the chicken breasts to the bowl, turning them to coat each piece thoroughly with the marinade. For best results, I recommend covering the bowl with plastic wrap and letting it marinate in the fridge for at least 1 hour, though overnight is ideal for deeper flavor.
• I preheat my grill or cast iron skillet over medium-high heat until hot. Using tongs, I place the chicken breasts onto the grill or skillet, letting them cook undisturbed for about 6-7 minutes per side. This ensures a beautiful golden-brown sear while locking in the juices.

  To check doneness, I use a meat thermometer to make sure the internal temperature reaches 165°F (75°C). Once cooked through, I remove the chicken and let it rest for a few minutes. This resting time allows the juices to redistribute, making each bite tender and juicy.
• While the chicken rests, I warm the pita breads by briefly placing them on the grill or skillet for about a minute each side. Warm pita is soft and pliable, perfect for folding around the chicken and sauce without cracking.