In a bowl, combine olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Add the chicken and let it marinate for at least 30 minutes.

While the chicken is marinating, preheat your oven to 425°F (220°C). Toss the sliced bell peppers in olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 15 minutes or until they’re beautifully caramelized and tender.

Once marinated, heat a skillet over medium-high heat. Cook the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Let it rest for a few minutes before slicing it into strips.

While the chicken is resting, whip up the feta tzatziki. In a bowl, mix Greek yogurt, grated cucumber, dill, lemon juice, and a pinch of salt and pepper.

Cut the pita bread in half to create pockets. Stuff each pita with sliced chicken, roasted bell peppers, and a generous dollop of feta tzatziki. Add fresh lettuce or arugula if you’re feeling fancy.