Ingredients
4 pieces pita bread
1 English cucumber, halved and thinly sliced
1/4 cup Greek or regular yogurt
2 teaspoons fresh lemon juice
Coarse salt and ground pepper
2 tablespoons extra-virgin olive oil
1 large onion, thinly sliced
Marinated chicken, cut into 1-inch pieces
1/4 cup fresh mint leaves
1 1/2 pounds chicken tenderloins
2 garlic cloves, minced
1 teaspoon ground cumin
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
Preparation
In a large bowl, toss chicken tenderloins with garlic, cumin, 2 tablespoons lemon juice, and 2 tablespoons extra-virgin olive oil; season with coarse salt and ground pepper. Cover and refrigerate for later use.
Preheat oven or toaster oven to 350 degrees. Wrap pitas in foil. In a medium bowl, combine cucumber, yogurt, and lemon juice; season with salt and pepper.
In a large skillet, heat 1 tablespoon oil over medium-high. Add onion, season with salt and pepper, and cook until softened, about 5 minutes. In batches, add chicken and cook until browned, 2 to 4 minutes per side (adding 1 tablespoon oil for second batch).
Meanwhile, bake pitas until warm, about 5 minutes. Stir mint into cucumber salad. Serve chicken with pitas and salad.
