Here is the photo from the pita making excursion (yes I will totally be doing this again) and the recipe that went alongside them...my pitas turned out a little smaller and denser than a typical pita but I liked that about them - I used them alongside food instead of as the sandwich bread that they seem to be best suited for from the grocery store. They were delicious when reheated in the toaster oven.
Skillet Chicken Souvlaki
* 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.
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.
*Skillet Chicken Souvlaki ala Cooking Light's August 09 Issue
It was a great accompaniment to the pitas and it made some very tasty leftovers!
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