For this street food classic, chicken cubes are marinated in bold Greek flavors, then roasted in the oven for easy cooking that delivers delicious results.
Recipe tags: vegetable base, easy difficulty, lunch, chicken, roast
| 1 lb | boneless skinless chicken thighs, cut into 1-inch cubes |
| 2 Tbsp | olive oil |
| 2 Tbsp | Better Than Bouillon® Seasoned Vegetable Base |
| 2 Tbsp | lemon juice |
| 2 | cloves garlic, minced |
| 2 tsp | Greek seasoning |
| ½ cup | prepared tzatziki sauce |
| 4 | large pita breads |
| 2 cups | shredded lettuce |
| 1 cup | diced tomatoes |
| ⅔ cup | halved pitted Kalamata olives |
Preheat oven to 425˚F. In large bowl, combine chicken, oil, Seasoned Vegetable Base, lemon juice, garlic and Greek seasoning. Cover and marinate for at least 2 hours or overnight.
Arrange chicken in single layer on parchment paper–lined baking sheet. Roast for 8 to 10 minutes or until golden brown and cooked through.
Spread tzatziki over each pita, leaving 1-inch border all around. Top with lettuce, chicken, tomatoes and olives. Fold up bottom of pita over filling, then fold in sides and roll up. Wrap in foil or parchment paper if desired.
Tips:
• Alternatively, thread chicken cubes onto skewers. Preheat grill to medium-high heat; grease grates well. Grill chicken until well marked and cooked through.
• Add crumbled feta cheese to the sandwich if desired.