|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|
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
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.
Serve Chicken Souvlaki with the grilled vegetables and yogurt sauce over pita bread or rice. Garnish with extra lemon wedges if desired.