Combine 2 cups water with 3 1/2 tablespoons Morton Coarse Kosher Salt in a bowl and stir until the salt dissolves completely. Place the chicken breast in a container or zip-top bag and pour the brine over it, adding more water if needed to fully submerge the chicken. Cover and refrigerate for at least 5 hours, ideally up to 12 hours—brining ensures the chicken stays incredibly moist and absorbs the salty, savory flavors throughout. After brining, remove the chicken and rinse it thoroughly under cold water to remove excess salt.

Pat the brined chicken dry with paper towels, then place it on a cutting board and gently pound it to an even thickness of about 3/4 inch—this ensures even cooking. Drizzle the chicken with olive oil and season it generously on both sides with the lemon pepper seasoning, dried rosemary, dried oregano, cracked black pepper, and a pinch of salt to taste. Let the seasoned chicken sit at room temperature for 5-10 minutes while you preheat your grill—I find this brief rest allows the seasonings to better adhere to the meat.

Heat your grill to 400°F, making sure the grates are clean and lightly oiled to prevent sticking. Place the seasoned chicken on the hot grill and cook for 6 minutes without moving it—this develops a golden, flavorful crust. Flip the chicken and grill for 4-5 minutes more until the internal temperature reaches 160°F when tested with a meat thermometer. Transfer the chicken to a cutting board and let it rest for 3-5 minutes before chopping—this resting period allows the juices to redistribute, keeping the meat tender and moist.

While the chicken rests, combine the Sabra Roasted Garlic hummus and Greek yogurt in a small bowl, stirring until smooth and well blended—this creates a creamy, flavorful base that's richer than hummus alone. In another bowl, gently toss together the diced tomatoes and thinly sliced cucumber with a squeeze of fresh lemon juice and a pinch of salt. Warm the pita breads gently on the grill for about 1 minute per side, or wrap them in foil and place them near the warm grill—warm pitas are easier to fill and taste much better than cold ones.

Carefully cut each warm pita bread in half to create pockets. Spread a generous layer of the hummus-yogurt mixture inside each pita pocket. Divide the chopped grilled chicken evenly among the pitas, then top with the fresh tomato and cucumber mixture. Serve immediately while the chicken is still warm and the pitas are soft—the warm chicken will slightly warm the fresh vegetables and create a beautiful contrast of temperatures and textures.