Tzatziki carries its weight as the sauce and marinade for quick-cooked chicken, turning one shelf staple into dinner for two. The dip's garlic, dill, and lemon already do the work; you just need to sear the meat and toast the bread.

Serves 2. 25 minutes, 18 at the stove.

About 1100 calories a serving, 89 g protein, 96 g carbohydrate, 38 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat two large boneless chicken breasts dry and season each side with 1/4 teaspoon salt and a pinch of pepper. Heat 2 tablespoons oil in a large skillet over medium-high heat until it shimmers, about one minute.
2. Place the chicken in the pan and cook without moving it for five minutes, watching until the underside turns pale gold. Flip and cook the other side for another five minutes until an instant-read thermometer reads 160°F [71°C] in the thickest part. Transfer to a plate.5 min
3. While the chicken rests for two minutes, arrange four pita breads in the warm skillet off heat and let them toast lightly on both sides from the residual heat, about one minute per side, turning once.
4. Slice each chicken breast on a bias into half-inch strips. Serve the pita warm with the sliced chicken and half a cup [120 ml] of tzatziki for dipping, spooning more over the chicken and bread as you eat.

Note Swap boneless chicken thighs for breast if you prefer them juicier. Leftover chicken keeps three days refrigerated and works cold in tomorrow's salad; reserve extra tzatziki for that. Serve with a simple tomato salad or roasted vegetables on the side, or stretch it by adding lettuce, tomato, and red onion inside the pita.