Skillet Chicken Souvlaki

Ingredients

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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.

Source: cookinglight.com