Skillet Chicken Souvlaki

By cborrelli

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

Details

Servings 4
Adapted from find.myrecipes.com

Preparation

Step 1

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.

Nutritional Information
Calories:361
Fat:7.4g (sat 2.3g,mono 3.3g,poly 0.8g)
Protein:35.1g
Carbohydrate:39g
Fiber:4.7g
Cholesterol:72mg
Iron:3.1mg
Sodium:589mg
Calcium:105mg