What's For Dinner Wednesday?

Chicken Souvlaki (gyros)

2 tomatoes, cut into wedges
3/4 cup crumbles Feta (3 ounces)
1/2 small red onion, thinly sliced
1/4 cup halved kalamata olives
5 tbs extra virgin olive oil
2 1/2 tsp red wine vinegar
1 tbs lemon juice
1 1/2 tsp dried oregano
black pepper
1 pound boneless, skinless chicken breast, cut into 2 1/2 inches
1/2 cup plain yogurt (greek-I get fat free)
1 small cucumber, diced
1 1/2 tbs dill
4 pieces flat bread or pitas, warmed

-In a medium bowl, combine the tomatoes, feta, onion, and olives.
-In a large bowl, whisk together 4 tbs of the oil, 1 1/2 tsp of the vinegar, lemon juice, oregano, and 1/4 tsp pepper
-Pour 2 1/2 tsp of the vinaigrette over the tomato mixture, toss, and set aside. Add the chicken to the remaining vinaigrette and toss to coat.
-Heat the remaining tbs of oil in a large skillet over medium-high heat. Transfer the chicken (but not liquid) to the skillet and cook until golden brown and cooked through, 3 to 4 minutes per side.
-Meanwhile, in a small bowl, combine the yogurt, cucumber, dill and the remaining tsp of vinegar. Serve with the bread, chicken, and tomato salad.

This is so quick and easy to prepare...and sooo delicious!

Happy Eating!

(Don't forget to check out my giveaway from CafePress!)