Chicken Gyros

This only makes 2 servings so I doubled it for 5 people and it worked out perfect!

• 1/4 cup lemon juice
• 2 tablespoons olive oil
• 3/4 teaspoon minced garlic, divided
• 1/2 teaspoon ground mustard
• 1/2 teaspoon dried oregano
• 1/2 pound boneless skinless chicken breasts, cut into 1/2-inch strips
• 1/2 cup chopped peeled cucumber
• 1/3 cup plain yogurt
• 1/4 teaspoon dill weed
• 2 whole pita breads
• 1/2 small red onion, thinly sliced

Directions

• In a large resealable plastic bag, combine the lemon juice, oil, 1/2 teaspoon garlic, mustard and oregano; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. In a small bowl, combine the cucumber, yogurt, dill and remaining garlic; cover and refrigerate until serving.
• Drain and discard marinade. In a large nonstick skillet, saute the chicken for 7-8 minutes or until juices run clear. Spoon onto each pita bread. Top with yogurt mixture and onion; fold in half. Yield: 2 servings.