Skillet Chicken Souvlaki

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 2 teaspoons bottled garlic minced
• 0.5 cup cucumber english grated
• 1 tablespoon flat-leaf parsley fresh chopped
• 1 cup bell pepper green thinly sliced ( 1)
• 1 teaspoon juice of lemon fresh
• 0.5 teaspoon lemon rind grated
• 0.3 cup cup heavy whipping cream sour reduced-fat
• 1 tablespoon olive oil divided
• 1.5 cups onion vertically sliced ( 1 medium)
• 0.5 teaspoon oregano dried
• 4 6-inch pitas whole-wheat soft cut in half ()
• 2  plum tomatoes thinly sliced
• 0.1 teaspoon salt 
• 0.5 teaspoon salt 
• 1 pound chicken breast boneless skinless thinly sliced
• 0.3 cup yogurt 2% greek-style (such as Fage)

Equipment

• frying pan

Directions

1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
2. Sprinkle chicken with 1/2 teaspoon salt and black pepper.
3. Add chicken to pan; saut 5 minutes or until done.
4. Remove from pan.
5. Add 1 teaspoon oil to pan.
6. Add onion and bell pepper; saut 3 minutes.
7. Add chicken, garlic, and oregano; cook 30 seconds.
8. Combine cucumber and next 6 ingredients (through 1/8 teaspoon salt).
9. Serve chicken mixture with yogurt sauce, warmed pita, and tomato slices.
10. Combine 5 cups torn romaine lettuce, 1/3 cup sliced red onion, and 3 sliced pepperoncini peppers.
11. 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.