Marinade the chicken

• Place the chicken breasts in a large zip bag
• Add lemon zest, lemon juice, olive oil, oregano and garlic to the chicken
• Seal the zip bag and knead the chicken to fully coat with the marinade ingredients
• Place in the refrigerator for at least 2 hours and up to 8.

Prepare the tzatziki

• Peel the cucumber and cut in half the long way
• Using a small measuring spoon, scrape the seeds out of the cucumber
• With a box grater, grate the cucumber
• Using a couple of paper towels, squeeze the shredded cucumber to remove most of the liquid
• Place greek style yogurt in a small bowl and add the cucumber.
• Add the garlic, mint and kosher salt and stir to combine
• Add the lemon juice a teaspoon at a time, and stir together to combine. Add until you get a flavor you are happy with.
• Add the olive oil and stir together to combine.
• Cover and place in the refrigerator

Make the topping

• Just before cooking the chicken, prepare the chopped vegetable topping
• Add chopped tomatoes, cucumber and lettuce to a bowl
• Season with the salt, pepper garlic and oregano
• Add a lemon juice and olive oil and toss to thoroughly combine

Cook the chicken

• If using a grill, heat the grill to a medium high heat
• Add the chicken and let it cook for about 4 minutes before turning
• Turn the chicken, and allow to cook for 4 - 6 more minutes, until it reaches 165F/74C
• Remove from heat, place on a plate, and cover with foil. Allow to rest for 5 minutes before cutting
• Cut the chicken into slices, approximately ¼ inch/¾ cms

Assemble pitas

• Lay two pitas on plate
• Add 6 - 8 slices of chicken to each pita
• Add chopped vegetable topping
• Add about 2 teaspoons of tzatziki and garnish with a mint leaf on each pita

Serve and enjoy!