Skillet Chicken Souvlaki
The quick-cooking chicken and simple homemade yogurt sauce make this a perfect dish for a busy weeknight. Serve with a simple side salad.
Yield: 4 servings
Total: 20 Minutes
2 tablespoons olive oil, divided
3 boneless chicken breast halves, thinly sliced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 medium sliced onion
1 thinly sliced green bell pepper
2 teaspoons bottled minced garlic
1/2 teaspoon dried oregano
1/2 cup grated English cucumber
6 oz 2% Greek-style yogurt
4 oz reduced-fat sour cream
1 tsp dried parsley
1/2 teaspoon grated lemon rind
1 teaspoon fresh lemon juice
1/8 teaspoon salt
4 (6-inch) soft pitas
2 plum tomatoes, thinly sliced
1. Heat 1 tablespoon 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 tablespoon oil to pan. Add onion and bell pepper; sauté 5-10 minutes until tender.
Add garlic, oregano, and cook cooked chicken. Sauté 30 seconds.
3. For sauce combine cucumber, yogurt, sour cream, parsley, lemon, and salt.
Serve chicken mixture with yogurt sauce, warmed pita, and tomato slices.
adapted from: Cooking Light August 2009