Rating: 4 stars
37 Ratings
  • 1 star values: 2
  • 2 star values: 3
  • 3 star values: 5
  • 4 star values: 7
  • 5 star values: 20

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.

Jackie Mills
Recipe by Cooking Light August 2009

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Read the full recipe after the video.

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Add 1 teaspoon oil to pan. Add onion and bell pepper; sauté 3 minutes. Add chicken, garlic, and oregano; cook 30 seconds.

  • 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.

Nutrition Facts

361 calories; fat 7.4g; saturated fat 2.3g; mono fat 3.3g; poly fat 0.8g; protein 35.1g; carbohydrates 39g; fiber 4.7g; cholesterol 72mg; iron 3.1mg; sodium 589mg; calcium 105mg.
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