Chicken Souvlaki and Tzatziki style dressing

1 lb Chicken Breast, no skin, boneless cut into one inch pieces
1 Lemon halved
1 tsp Oregano, ground
1 tsp fresh ground black pepper
Garlic, 1.5 tsp minced
Cucumber (with peel)(8-1/4")
red bell pepper (1 med. pepper)
Fat Free Plain Greek Yogurt, 6 oz
White Wine Vinegar, 2 tsp
Granulated Sugar, 1 tsp
2 heads shredded Romaine Lettuce
1 tsp Kosher Salt
2 tbs Extra Virgin Olive Oil
1 fl oz. Dry White Wine

The chicken can also be skewered and grilled weather permitting. Cooking times vary depending on the thickness of chicken and stove type.

Mix together in a bowl olive oil, white wine, oregano, 1/2 tsp salt, 1/2 tsp black pepper, and garlic. Squeeze the juice from half of the lemon into the bowl. Pour into a zipper bag along with cubed chicken. Set aside in the fridge for at least 20 minutes.
In the mean time cube the cucumber, dice red bell pepper, and mix with the remainder of the salt and pepper. Add the yogurt, sugar, and squeeze the other half lemon over the mixture. Mix to combine.

Cook the chicken mixture with marinade over medium heat in a large skillet until done.

Serve the chicken over the lettuce and top with the cucumber/bell pepper mixture.

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user CPAQUETTE52.