(58) Skillet Chicken Souvlaki

This dinner was such a nice change of pace! I made the sauce first because I wanted it to sit and let the flavors meld together. I thought "Oh no, not enough food" when I served it up, but once we got it loaded into the pitas, it was MORE than enough. I served with the recommended Greek salad. Will make this one again for sure!

---

Skillet Chicken Souvlaki

For the 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)
Source: Cooking Light Magazine, August 2009

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.

Nutritional Information
Calories:361, Fat:7.4g (sat 2.3g,mono 3.3g,poly 0.8g), Protein:35.1g, Carbohydrate:39g, Fiber:4.7g, Cholesterol:72mg, Iron:3.1mg, Sodium:589mg, Calcium:105mg

(8) Greek Bulgur (or couscous!) Salad

Greek Bulgur (or couscous!) Salad

This recipe was one of those 'suggested sides' recipes along with the Pork Chops Oreganata. They suggested you use hot cooked bulgur but I didn't have that on hand, so I used couscous. Because couscous isn't very moist on it's own and doesn't retain heat well, I had to microwave the couscous + spinach to get it to wilt.

3 cups hot cooked bulgur
5 ounces baby spinach
1 cup halved cherry tomatoes
3 Tablespoons fresh lemon juice
2 Tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup (1 ounce) crumbled feta

Combine hot bulgur and spinach. Cover and let stand 15 minutes or until spinach wilts. Stir in cherry tomatoes, lemon juice, olive oil, salt and pepper. Sprinkle with crumbled feta cheese.