Ingredient Spotlight. Our Wild Dill Infused Olive Oil carries a clean, grassy, feathery-dill aroma that flatters both the chicken and the yogurt sauce. A splash of Sicilian Lemon White Balsamic Vinegar — sunny and lightly sweet — brightens the marinade without staining a thing.
Ingredients
1½ lbs boneless chicken breast, cubed
⅓ cup Wild Dill Infused Olive Oil (divided) · 2 Tbsp Sicilian Lemon White Balsamic Vinegar
1 Tbsp lemon juice · 1 tsp oregano · 1 tsp dried parsley · salt and pepper
Tzatziki: 1 cup Greek yogurt · 1 cucumber, grated and squeezed dry · 1 Tbsp Wild Dill oil · 2 tsp Sicilian Lemon White Balsamic · 1 Tbsp lemon juice · salt and pepper
Instructions
In a bag, combine the chicken with ¼ cup Wild Dill oil, the Sicilian Lemon balsamic, lemon juice, oregano, parsley, salt, and pepper. Marinate at least 30 minutes.
For the tzatziki, whisk the yogurt, squeezed cucumber, Wild Dill oil, balsamic, lemon juice, and seasoning. Chill.
Sear the chicken in a hot cast-iron pan, 4–5 minutes, until golden and cooked through. Drain any liquid and drizzle with a little more Wild Dill oil.
Warm the pitas. Fill with chicken, tomatoes, and crumbled feta, then spoon on the tzatziki. Finish with a raw drizzle of Wild Dill oil and fresh dill.
Chef's Notes
Squeeze the grated cucumber hard — dry cucumber keeps the sauce thick.
A cast-iron pan gives the chicken those deep, caramelized edges.
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