Skillet Chicken Souvlaki



Ingredients

  • 1 tablespoon olive oil, divided 
  • 1 pound skinless, boneless chicken breast, thinly sliced 
  • 1/2 teaspoon salt 
  • 1/4 teaspoon freshly ground black pepper 
  • 1 1/2 cups vertically sliced onion (about 1 medium) 
  • 1 cup thinly sliced green bell pepper (about 1) 
  • 2 teaspoons bottled minced garlic
  • 1/2 teaspoon dried oregano
  • 1/2 cup grated English cucumber 
  • 1/4 cup 2% Greek-style yogurt (such as Fage)
  • 1/4 cup reduced-fat sour cream 
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1/2 teaspoon grated lemon rind 
  • 1 teaspoon fresh lemon juice 
  • 1/8 teaspoon salt 
  • 4 (6-inch) whole-wheat soft pitas, cut in half
  • 2 plum tomatoes, thinly sliced 

Preparation

1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with 1/2 teaspoon salt and black pepper. Add chicken to pan; sauté 5 minutes or until done. Remove from pan.
2. Add 1 teaspoon oil to pan. Add onion and bell pepper; sauté 3 minutes. Add chicken, garlic, and oregano; cook 30 seconds.
3. Combine cucumber and next 6 ingredients (through 1/8 teaspoon salt). Serve chicken mixture with yogurt sauce, warmed pita, and tomato slices.
Salad: Combine 5 cups torn romaine lettuce, 1/3 cup sliced red onion, and 3 sliced pepperoncini peppers. Combine 2 tablespoons red wine vinegar, 2 tablespoons olive oil, and 1/4 teaspoon salt; toss with salad. Top with 1/4 cup crumbled feta cheese and 3 tablespoons halved kalamata olives.


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