1/2 cup plain full-fat Greek yogurt

1/4 cup extra virgin olive oil

1/4 cup fresh lemon juice

5 garlic cloves, finely minced or grated

2 1/2 Tbsp Milford Spice Company’s It’s All Greek To Me

1 1/2 pounds boneless skinless chicken breasts

Pita bread or Naan

Tzatziki, feta cheese, pickled onions, radish, and lettuce, for serving 


To make the chicken. In a 9 x 13-inch baking dish, combine the yogurt, olive oil, lemon juice, and Milford Spice Company’s It’s All Greek To Me. Add the chicken and toss to coat. Cover and marinate in the fridge for at least 1 hour.

Preheat the oven to 425 degrees F. Remove the chicken from the fridge and let it sit at room temperature while the oven preheats.

Transfer the chicken to the oven and roast for 20 to 25 minutes, or until the chicken is cooked through. Remove the chicken from the oven and let cool for 5 minutes. 

Thinly slice the chicken into strips.

Stuff the chicken inside the naan with lettuce and top with tzatziki, feta cheese, and pickled red onions. Enjoy!

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