Ingredients
4 chicken breasts
Poultry seasoning
Salt and pepper
3 lemons, 1 sliced, 2 halved for juicing, divided
3-4 cloves garlic, 2 chopped, 1 clove pasted or grated
1 red chili pepper, seeded and finely chopped
2 sprigs oregano, finely chopped
2 sprigs rosemary, chopped
1/3 cup extra virgin olive oil (EVOO)
1/2 English (seedless) cucumber, peeled and grated or shredded
1 cup Greek yogurt
1/2 cup Greek feta crumbles
A small handful of dill
A small handful of parsley
Greek vegetable salad (use a combo of all or some!): diced seeded tomatoes, cucumber, red onions, bell peppers, light green small Greek pickled hot peppers, parsley tops
Flat bread, pita or Naan bread
Directions
Season the chicken with dried poultry seasoning, salt and pepper. Add to a bag with sliced lemon, chopped garlic, chili pepper, oregano and rosemary. Marinate for several hours or overnight. Bring to room temperature, then cook on a hot grill or grill pan over medium-high heat 12-15 minutes. Let rest, then slice on angle; douse with the juice of 1 lemon. For the sauce, salt the shredded cucumber and drain in a strainer for 20-30 minutes. Press out all the liquid you can and transfer to a food processor with the yogurt, feta, dill, parsley, salt, pepper, the juice of the remaining halved lemon and the grated or pasted garlic; process until smooth. Grill the bread.
Slather the grilled bread with sauce; top with the sliced chicken and some diced vegetable salad.