Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with 1/2 teaspoon salt and pepper. Add chicken to pan; saute 5 minutes or until done. Remove from pan.
Add 1 teaspoon oil to pan. Add onion and bell pepper; saute 3 minutes. Add chicken, garlic, and orgeano; cook 30 seconds.
Combine cucumber, yogurt, sour cream, parsley, lemon rind, lemon juice, and salt. Serve chicken mixture with yogurt sauce, warmed pita.
For a 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.
Originally Submitted
12/21/2012
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