Skillet Chicken Souvlaki

It was one of those nights where neither of us felt like making dinner. I flipped through a few magazines and came across this recipe. It was quick, easy and tasty.

1 tbsp. olive oil, divided
1 pound skinless, boneless chicken breast, thinly sliced
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1-1/2 cups vertically sliced onion (about 1 medium)
1 cup thinly sliced green bell pepper (we used a red pepper instead)
2-3 cloves garlic, minced
1/2 tsp. 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 tbsp. chopped fresh flat-leaf parsley
1/2 tsp. grated lemon rind
1 tsp. fresh lemon juice
1/8 tsp. salt

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. Add 1 teaspoon oil to pan. Add onion and bell pepper; sauté 3 minutes. Add chicken, garlic, and oregano; cook 30 seconds.

Combine cucumber and next 6 ingredients (through 1/8 teaspoon salt). Serve chicken mixture with yogurt sauce, warmed pita, and tomato slices.