Ingredients

• 2 pounds boneless skinless chicken breasts, pounded to 1/2" thickness
  
• 1/3 cup olive oil
  
• 6 garlic cloves, minced
  
• 2 tablespoon balsamic vinegar
  
• 2 tablespoon lemon juice
  
• 2 teaspoons dried oregano
  
• 1 tsp EACH cumin, dried basil, onion powder, sugar, salt
  
• 1/2 tsp EACH pepper, paprika
  

• 4–6 flatbreads/pitas
  
• 3 Roma tomatoes, sliced
  
• 1/2 cucumber, peeled, sliced, halved
  
• 1/4 red onion, thinly sliced
  
• 1 1/2 cups chopped romaine lettuce
  
• feta, to taste
  
• 1 recipe Tzatziki Sauce
  

Instructions

1. In a shallow dish or large freezer bag, whisk all marinade ingredients together. Add the chicken and ensure it’s coated well. Refrigerate for 4–8 hours.
   
2. Before cooking, remove the chicken from the fridge and let it sit at room temperature for 20–30 minutes.

Prepare the tzatziki according to its recipe while the chicken marinates. It benefits from at least an hour of chilling time.

1. Warm 1 tablespoon olive oil in a large skillet over medium-high heat.
   
2. Pat excess marinade from the chicken and place it in the hot pan (cook in batches if necessary).
   
3. Let the chicken brown for 3–4 minutes without moving it. Flip, cover the pan, and reduce heat to medium.
   
4. Cook for another 4–6 minutes, depending on thickness, until fully cooked. Rest the chicken for 5 minutes before slicing.

1. Preheat a greased grill to medium heat, around 375–450°F.
   
2. Grill the chicken for 5–7 minutes per side, or until it reaches an internal temperature of 165°F.
   
3. Allow the cooked chicken to rest for 5 minutes, then slice.

Layer lettuce, tomatoes, cucumbers, red onion, sliced chicken, and tzatziki onto warm pitas. Add feta to taste.

• Marinating time matters: A longer soak (up to 8 hours) intensifies the flavor. Beyond that, the texture may deteriorate.
  
• Freezer option: Combine raw chicken with the marinade and freeze—thawing will marinate it for you. Cooked chicken can also be frozen for future meals.
  
• Tzatziki timing: Make it early so the flavors can meld.
  
• Cucumber prep: Removing seeds and excess moisture helps keep the sauce thick and silky.
  
• Customize your fillings: Add favorites like olives, bell peppers, artichokes, avocado, or sun-dried tomatoes.
  
• Warm the pita: Use flatbread-style pitas, not pockets, for easier folding.
  
• Alternate serving ideas: Turn the components into a salad, grain bowl, or flatbread pizza.

Cooked chicken keeps well in the fridge for 3–5 days. Store vegetables and sauce separately to maintain freshness.

For at-home meal prep, store each component separately.
For lunches on the go:

1. Portion the cooked (cooled) chicken into containers.
   
2. Pack lettuce, red onion, and feta in one small bag; tomatoes and cucumbers in another.
   
3. Keep tzatziki in its own container or bag.
   
4. Warm the chicken when ready to eat and assemble your gyro.