| 1. |
Preheat oven to 400 °F (200 °C).
|
| 2. |
In a shallow baking pan, whisk together lemon juice, soy sauce, honey, minced garlic, oil and oregano. |
| 3. |
Add chicken and turn to coat. |
| 4. |
Bake until chicken is cooked through, about 25 to 30 minutes, spooning sauce over chicken once or twice during cooking. |
| 5. |
Meanwhile, in a small bowl, combine yogurt, cucumber, dill and garlic powder. |
| 6. |
When chicken is cool enough to handle, slice each piece crosswise into thin strips and place inside pita pocket halves. |
| 7. |
Spoon 2 tablespoons of yogurt sauce into each pita half. Yields 2 halves per serving. |
