Skillet Chicken Souvlaki

When you live by a Greek couple who own a restaurant and make phyllo dough from scratch, you are never going to like anyone else's Tzatki sauce again, including your own.. That being said, this wasn't bad. Still didn't like the sauce. I thought it was too lemony. Had I been in the kitchen, I probably would have played with the spices. But I was watching NCIS playing with G-dog.

D said there was a lot of prep work. And I didn't buy an English cucumber so he didn't like that either.

The taste was good though. We had with a salad.

Skillet Chicken Souvlaki

Prepare a family-friendly Mediterranean-style dish that's sure to please even the pickiest eater. The quick-cooking chicken and simple homemade yogurt sauce make this a perfect dish for a busy weeknight. Serve with a simple side salad.

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

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.

Yield: 4 servings (serving size: 1 cup chicken mixture, 1/4 cup sauce, 1 pita, and about 1/4 cup tomatoes)

CALORIES 361 ; FAT 7.4g (sat 2.3g,mono 3.3g,poly 0.8g); CHOLESTEROL 72mg; CALCIUM 105mg; CARBOHYDRATE 39g; SODIUM 589mg; PROTEIN 35.1g; FIBER 4.7g; IRON 3.1mg

Cooking Light, AUGUST 2009