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Skillet Chicken Souvlaki

Skillet Chicken Souvlaki
Photo: Becky Luigart-Stayner; Styling: Melanie Clark
Total time 20 mins
Yield

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

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.

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

Nutrition Information

  • calories 361
  • fat 7.4 g
  • satfat 2.3 g
  • monofat 3.3 g
  • polyfat 0.8 g
  • protein 35.1 g
  • carbohydrate 39 g
  • fiber 4.7 g
  • cholesterol 72 mg
  • iron 3.1 mg
  • sodium 589 mg
  • calcium 105 mg

How to Make It

  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.

  4. 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.