Step 1: Marinated Greek Style Chicken
In a medium bowl, whisk together all the ingredients for the marinade - olive oil, minced garlic, balsamic vinegar, lemon juice, oregano, parsley, paprika, cumin, onion powder, salt, sugar and black pepper. Add pounded chicken breasts to the marinade and use either a Ziploc bag, or bowl with a lid. Marinate for 4 - 8 hours or overnight in the refrigerator.
Remove chicken from fridge, and allow to sit at room temperature for at least 20 minutes. In a skillet, over medium heat, add chicken breasts and leave undisturbed for at least 3 - 4 minutes, or until brown on one side. Flip the chicken, cover skillet and repeat until done. Or, bake in oven on 400 for 18 - 20* minutes, or until the chicken is cooked through and no longer pink. Cooking time will depend on the thickness of the chicken breasts. Once done, move to a cutting board, allow to rest for a few minutes and slice.
Step 2: Homemade Flatbread/Pita (if not making from scratch - skip to step 3)
In a small mixing bowl, combine active dry yeast and sugar into ½ cup of warm water (110℉/43°C). Set aside for about 5 minutes. It will begin to show signs of life, and start bubbling. You want to ensure the yeast is thoroughly dissolved in the water.
In a larger mixing bowl, combine flour and salt. Once whisked together, add in yeast mixture and olive oil. Slowly add in remaining water while mixing together with a spoon, then use your hands to bring it all together. You may need not need all the water, or you may need to add a little more. Your dough should feel a bit sticky at first, but don't be alarmed - it'll come together. See notes sections for additional comments.
Lightly knead dough for about 2 - 3 mins, until all ingredients are combined and comes together into a almost smooth ball. Remove ball of dough from mixing bowl, pour a drizzle of olive oil in bottom of bowl, and gently toss dough ball in bowl, ensuring all sides are coated.
Using a clean dampened dish towel, cover mixing bowl, and set aside on counter for approx. 1 hour. After approx. 1 hr, or when your dough had doubled in size, lightly flour your surface. Punch the air out of the dough and cut into 6 even pieces, roll each piece into a ball. Using a rolling pin, roll each ball into a circle, oval or shape of your liking, set aside.
Heat a frying pan, griddle, or skillet over medium high heat until hot. Place each flatbread onto the hot surface to bake, no oil is needed. After a few minutes, use a spatula and check to see if underneath is golden brown in certain areas, if so flip and repeat the process. You want to stay close by, it doesn't take long! Once done, you can wrap the flatbread in a clean dry dish towel, or allow to cool on a cooling rack. Brush with infused olive oil and top with fresh parsley, if desired and enjoy!
Step 3: Homemade Tzatziki (if not making from scratch - skip to step 4)
Grate the cucumber and lightly squeeze the excess liquid over the sink using a fine cheesecloth, or lint-free paper towel - working one handful at a time. Transfer squeezed cucumbers in a medium sized mixing bowl, repeat until finished.
Add the yogurt, garlic, lemon juice, olive oil, fresh herbs and salt to the bowl, stir to blend. Set aside for at least 10 mins.
Step 4: Greek Salad & Red Wine Vinaigrette
To make the vinaigrette, whisk together olive oil, red wine vinegar, lemon juice, garlic, oregano, salt, black pepper, and feta cheese (optional), in a small mixing bowl; set aside.
Chop and slice the cucumbers, tomatoes, red onion, and olives (optional), assemble in a large serving bowl, then pour vinaigrette dressing on top, and gently toss to combine.
Step 5: Assemble
Start with your warm pita then layer on chicken, greek salad, tzatziki, and top with additional feta or herbs if desired. Serve immediately & enjoy!