Skillet Chicken Souvlaki

• 1 tablespoon olive oil, divided
• 1 lb chicken breast, thinly sliced (boneless, skinless)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 cups onions, sliced (about 1 medium)
• 1 cup green bell pepper, thinly sliced (about 1)
• 2 teaspoons garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 cup cucumber, grated
• 1/4 cup Greek yogurt
• 1/4 cup reduced-fat sour cream
• 1 tablespoon flat leaf parsley, chopped (I like to add dill weed, too)
• 1/2 teaspoon lemon rind, grated
• 1 teaspoon fresh lemon juice
• 1/8 teaspoon salt
• 4 (6 inch) pita bread, whole-wheat, 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; saute 5 minutes or until done. Remove from pan.
2. Add 1 teaspoon oil to pan. Add onion and bell pepper; saute 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.

olive oil, chicken breast, salt, black pepper, onions, green bell pepper, garlic, oregano, cucumber, greek yogurt, sour cream, flat leaf parsley, lemon rind, lemon juice, salt, pita bread, tomatoes

Taken from www.food.com/recipe/skillet-chicken-souvlaki-384165 (may not work)