Marinate the Chicken

1. Place your protein in a gallon-sized re-closable bag or other container.
2. Combine all the ingredients for the marinade in a small bowl.
3. Pour the marinade over the protein.
4. Marinate at least 30 minutes or overnight.

Make the Pita Chips

1. Preheat the oven to 350˚ F.
2. Arrange the pita or tortilla wedges in a single layer on a sheet tray.
3. Using a pastry brush, brush each wedge lightly with olive oil.
4. Bake for 10 minutes.
5. Remove the wedges from the oven and turn them over.
6. Bake for another 5 minutes. Wedges should be browning and crisping. If they need more time, return them to the oven and bake another 2 minutes. Repeat this process until the wedges have browned and are crisp.
7. Remove the sheet tray from the oven. The chips can remain on the sheet tray until you are ready to assemble the nachos. Or they can be made a day ahead, cooled, and then stored in an airtight container.

Make the Tzatziki Sauce

1. Combine the ingredients for the tzatziki sauce in a medium bowl.
2. Stir to combine.
3. Taste and adjust seasoning with kosher salt as needed.

Sauté the Protein

1. Heat a skillet over medium-high heat until hot.
2. Add just enough olive oil so that when you swirl it, it will coat the bottom of the skillet
3. Add your protein and sauté until brown.

Assemble the Nachos

1. Arrange the pita (or flour tortilla) chips on a serving platter (or leave them on the sheet tray!).
2. Spoon a bit of the tzatziki sauce over the chips.
3. Layer the tomatoes, black olives, and red onion over the top of the sauce.
4. Add the cubed chicken on top of the vegetables.
5. Crumble the feta cheese on top of the chicken
6. Garnish with the mint.