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Tuesday, April 20, 2010

Skillet Chicken Souvlaki

Tonight's meal pays homage to the wonderful land of Greece, where we will be spending our honeymoon in September!  This is another quick weeknight meal and it only uses 1 skillet.  We've made this one before and know it's delicious! 

The recipe calls for you to add salt and pepper to the chicken before you cook it in the skillet. We use World Market's Mediterranean blend which gives the chicken a bit more flavor. Cooking Light also adds a side salad at the bottom of the recipe which makes it a complete meal. As you can see from the picture, Giant did not have green peppers available, so I used orange (didn't seem to make a difference).  I also cook the onions and peppers longer to make sure they are nice and soft.

As of today's post, myrecipes.com shows an average rating of 5 out of 5 stars for 15 reviewers.  I hope you enjoy this in your home as much as we do in ours!

Recipe by Jackie Mills, Cooking Light, AUGUST 2009

Prep Time: 30 minutes
Yield: 4 servings (serving size: 1 cup chicken mixture, 1/4 cup sauce, 1 pita, and about 1/4 cup tomatoes)


  • 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.

Nutritional Information

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

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