1. Place racks in upper-middle and lower-middle of oven and heat to 425 degrees. Pat chicken dry with paper towels and season with salt and pepper.
2. Heat dressing in a large nonstick skillet over medium-high until hot. Add chicken and cook, stirring occasionally, until lightly browned and cooked through, 5 to 7 minutes. Transfer to a bowl and set aside. Add bell pepper and onion to skillet and cook until softened, about 5 minutes. Stir in garlic and cook 1 more minute, then transfer to bowl with chicken and toss to combine.
3. Arrange pitas over two foil-lined baking sheets and coat tops lightly with cooking spray. Sprinkle evenly with cheese, then divide chicken and vegetables evenly over top. Bake until cheese is melted and edges are golden brown, 8 to 10 minutes. Meanwhile, whisk tzatziki and water in a small bowl and set aside.
4. To serve, cut pitas into quarters and divide among plates. Drizzle sauce over top and sprinkle evenly with basil.
Source: Hannaford fresh Magazine, May-June 2021