For the marinade:
1 red onion, chopped
2 tablespoons of lime juice
1 garlic clove, sliced
1 tablespoon fresh rosemary leaves, minced
1 tablespoon fresh oregano leaves, minced
5 ounces of chicken breast, sliced
1 tablespoon olive oil
1 teaspoon dried thyme
For the pockets:
1 pita bread
2 cups of tzatziki sauce
1 cup baby spinach
1 big tomato, sliced
- For the marination:
Add the onion, lime juice, garlic, rosemary, oregano, chicken breast, olive oil, and dried thyme to a bowl.
- Season with salt and pepper and mix everything using your hands. Marinate for 30 minutes.
- Transfer the marinade and the marinated chicken breast to a skillet. Cook over medium heat until the chicken pieces turn golden brown.
- Assemble the pockets:
Cut the pita in half. For each pita half do this: butterfly it, spread tzatziki on the interior lower half, add a layer of 1/2 cup baby spinach, then a large dollop of marinade.
- Top with 3 tomato slices and, finally, with more tzatziki. Flip the pocket’s upper half back into place.