- 1 cup plain nonfat yogurt
- 2 tablespoons plus 1 teaspoon chopped fresh dill
- 1 large garlic clove, minced
- 1 teaspoon plus 1 tablespoon fresh lemon juice
- 1 pound skinless boneless chicken breast halves, cut into 1/2-inch pieces
- 1 teaspoon dried oregano
- 2 tablespoons olive oil
- 2 medium onions, thinly sliced
- 4 pita bread rounds, heated
- Stir yogurt, 2 tablespoons dill, garlic and 1 teaspoon lemon juice in small bowl to blend. Season with salt and pepper.
- Place chicken in medium bowl. Sprinkle with oregano, 1 teaspoon dill and salt and pepper. Toss to coat.
- Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add chicken; sauté until brown and cooked through, about 5 minutes. Transfer to plate. Add 1 tablespoon oil to skillet. Add onions; sauté until beginning to brown, about 10 minutes. Return chicken and any juices to skillet. Add 1 tablespoon lemon juice. Stir until heated through, about 2 minutes.
- Arrange pita rounds on plates. Top pita rounds with chicken mixture. Spoon some yogurt sauce over chicken. Serve, passing extra sauce separately.