These are fairly quick, nutritious and are delicious! 

To make these #dinnerdoneby9am I marinate the chicken in the morning, chop the toppings, make the tzatziki and refrigerate everything. Then I cook the chicken and set out the pita and toppings when we’re ready to eat.

For the chicken
-1.25 lbs. chicken breasts
-4 cloves garlic, minced
-Juice of 1 lemon
-4 Tbsp. red wine vinegar
-4 Tbsp. extra virgin olive oil
-4 heaping Tbsp. plain yogurt
-1 Tbsp. dried oregano
-1 Tbsp. sugar
-1 tsp. salt
-1/2 tsp. black pepper

Tzatziki Sauce
-2 c plain yogurt
-1/2 cucumber, peeled, seeded and finely diced
-1 tsp salt
-1 tsp dried dill
-2 cloves garlic, minced
-1 tsp. red wine vinegar
-(optional) several mint leaves, chopped

For serving
-tzatziki sauce
-sliced  or diced tomatoes
-sliced red onion
-shredded lettuce
-pita bread

Make the sauce: Place the yogurt in a coffee filter or fine sieve and drain for at least 2 hours (and up to 8 hours). Combine drained yogurt with the remaining sauce ingredients. Stir to combine. Chill at least 1 hour (and up to 2 days) prior to serving.

Marinade the chicken: Whisk together the garlic- black pepper in a medium container. Add the chicken, turning to coat. Cover and refrigerate for about at least an hour (and up to 8 hours).

Preheat the broiler (or grill). Remove chicken from marinade and broil (or grill) until cooked through, about 5 minutes per side, depending what size/type chicken you are using. Allow the chicken to rest for a few minutes before slicing into strips.

Set up an assembly line with the sliced chicken and the ingredients for serving and allow everyone to assemble their own chicken gyro to taste.