2 lb ROCKY® Free Range Boneless Skinless Chicken Breast Filets
3 tbsp garlic minced
1 tbsp white vinegar
3 tbsp lemon juice
1 tbsp olive oil
3 tbsp greek yogurt
1.5 tbsp dried oregano
1 tsp salt
1/2 tsp fresh ground pepper
Avocado Tzatziki 
2 tsp white vinegar
1 tbsp lemon juice
1 tbsp olive oil
clove of garlic minced
1 tsp salt
1/2 tsp fresh ground pepper
roma tomatoes diced small
English cucumber diced ½ inch
1/2  red onion diced small
1/4 cup red onion diced small
head chopped romaine
1 cup feta cheese


1 Place marinate ingredients and chicken in a zip lock bag and message it into the chicken. Marinade for at least three hours.
2 Cut the cucumbers in half lengthwise and scoop out the seeds. Coarsely grate the cucumbers with a box grater. Wrap the grated cucumber in a paper towel and press out excess moisture. Place grated cucumber in a bowl with the rest of the ingredients and mix.
3 Combine all ingredients
4 Preheat grill on medium heat for 20 minutes. Remove the chicken from the marinate. Place the chicken breasts evenly over the hot grill. Turn each chicken breast 90°after 3 minutes, then flip over after another 3 minutes. Turn 90°after 3 minutes, then after another 3 minutes check temperature. Once chicken breast reaches 165°internal temperature remove from heat and let rest a few minutes. Slice thin
5 Warm the pita bread in the grill or oven. Divide the thin cut grilled chicken in to the middle of each pita. Top generously with tzatziki sauce and salad. Fold taco style and serve

Courtesy of the Petaluma Food Truck

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