- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/8 teaspoon pepper
- 1 boneless, skinless chicken breast, cubed
- 1 pocket bread round, cut in half
- 1 small onion, sliced
- 1 tomato, sliced
- 1/2 cup plain yogurt
- Combine the olive oil, lemon juice, salt, oregano, garlic powder, and pepper in a large resealable bag. Add chicken cubes, mix well, and allow to marinate in the refrigerator 3 hours or overnight.
- Pour the chicken and marinade into a frying pan over medium-high heat. Cook until the chicken is no longer pink. Stuff each half of the pocket bread with chicken, onion, tomato, and yogurt; serve while still hot.