-1 cup plain Latta Kefir
-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 (Use Preservative Free Pita’s)
-One Vine Tomato (sliced)
-1 Sliced Cucumber
Stir Kefir, 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 of olive 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 kefir sauce over chicken. Add sliced vine tomato and cucumber and fold into pita.