Skillet Chicken Souvlaki

Skillet Chicken Souvlaki
Photo by Becky Luigart-Stayner

Ingredients

  • ¼ cup 2% Greek-style yogurt (such as Fage)
  • 1 ½ cups vertically sliced onion (about 1 medium)
  • 1 tablespoon olive oil, divided
  • 1/8 teaspoon salt
  • ½ teaspoon grated lemon rind
  • 1 pound skinless, boneless chicken breast, thinly sliced
  • ¼ cup reduced-fat sour cream
  • + 10 more ingredients
    • ½ teaspoon salt
    • 2 plum tomatoes, thinly sliced
    • ¼ teaspoon freshly ground black pepper
    • ½ teaspoon dried oregano
    • 1 teaspoon fresh lemon juice
    • ½ cup grated English cucumber
    • 1 tablespoon chopped fresh flat-leaf parsley
    • 2 teaspoons bottled minced garlic
    • 4 (6-inch) whole-wheat soft pitas, cut in half
    • 1 cup thinly sliced green bell pepper (about 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, a...

View full recipe at My Recipes

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