Cucumber dill sauce:
1½ c. plain low fat yogurt
2 t. fresh lemon juice
1/2 c. cucumber, diced
1 clove garlic, minced
pinch of salt and pepper
2 T. fresh dill, chopped

3 T. olive oil
2 T. fresh dill, chopped
3 cloves garlic, chopped
1 t. Italian seasoning
2 T. fresh lemon juice
1 t. kosher salt
1/2 t. black pepper
4 boneless, skinless chicken breasts
tortillas, pita bread, or flat bread
tomato slices
thinly sliced onion

In small bowl, combine all sauce ingredients. Cover and refrigerate. In a large storage bag, add oil, dill, garlic, Italian seasoning, lemon juice, salt and pepper. Seal bag and smush around until combined. Add chicken, reseal bag, and shake chicken inside to coat. Put bag in refrigerator for at least 2 hours. When ready, grill chicken for 8 to 10 minutes per side on med-high heat or until no longer pink. Thinly slice chicken on cutting board. To serve, put several pieces of sliced chicken on bread. Add tomato slices and onion. Top with a few tablespoons of dill cucumber sauce.

Kirsten Kubert, Cherryland