|1||package PERDUE® FRESH CUTS™ Diced Chicken Breast|
|3||tbsp olive oil, divided|
|1||tsp dried oregano|
|1/4||tsp black pepper|
|1||lemon, zested and juiced, plus extra for serving|
|1||cup plain whole milk Greek yogurt|
|2||tbsp fresh dill, chopped|
|1/2||English cucumber, chopped|
|1||medium onion, sliced|
|1||medium green pepper, sliced|
|1||cup cherry tomatoes|
To the chicken in the plastic tray, add 2 tablespoons olive oil, garlic, oregano, slat, black pepper, and the juice of half of the lemon. Refrigerate and let marinate while you make the yogurt sauce.
In a bowl, mix together the yogurt, fresh dill, cucumber, the lemon zest and remaining lemon juice. Set aside until ready to serve.
Heat a grill pan over medium high heat. Toss the onions, green peppers and cherry tomatoes with the remaining 1 tablespoon of olive oil. Grill the marinated chicken, onion, peppers and tomatoes until the chicken is cooked through and the vegetables are tender. Chicken is done when a meat thermometer inserted in the center reaches 170 degrees F. Transfer to a plate and keep warm
Serve Chicken Souvlaki with the grilled vegetables and yogurt sauce over pita bread or rice. Garnish with extra lemon wedges if desired.