When I was in eighth grade I decided that I wanted to become a vegetarian. For no real reason I swore off all red meat and pork products, jumping into semi-vegetarianism with both feet first. I have some friends who abstain from meat for dietary reasons and others who avoid it to support the prevention of animal cruelty.;

Although my stint as a semi-vegetarian only lasted a year, I still prefer to eat chicken, fish or vegetables over red meat or pork when given the choice. My fair-weathered carnivorous tastes accept Italian sausage in pasta and bacon on sandwiches, but a rack of lamb or a juicy steak aren't even tempting to me.

Souvlaki is a Greek dish traditionally prepared with lamb or pork. The meat is sometimes served on kebabs but this untraditional adaptation is a perfect for a weeknight, with three simple components: grilled chicken, cucumber a yogurt-dill sauce and tomato salad in thyme vinaigrette.

Each step alone is quick and easy and when you throw them together you'll have a hearty and satisfying meal – one that is even chock-full of veggies. The recipe is from Real Simple's Meals Made Easy cookbook and can also be found on the food and recipe page of RealSimple.com.

Real Simple Chicken Souvlaki

Ingredients

4 pieces flat bread or pitas

2 tomatoes, cut into wedges

1/2 small red onion, thinly sliced

3/4 cup crumbled Feta

1/4 cup kalamata olives, pitted

1 1/2 teaspoons dried oregano

1 1/2 teaspoons dried thyme

1/4 teaspoon freshly ground black pepper

2 1/2 teaspoons red wine vinegar

1 tablespoon fresh lemon juice

5 tablespoons extra-virgin olive oil

4 boneless, skinless chicken breasts, cut into pieces

1/2 cup plain yogurt

1 small cucumber, diced

1 1/2 tablespoons minced fresh dill

Directions

1. Heat oven to 200° F. Wrap the bread in foil and place in oven. In a medium bowl, combine the tomatoes, onion, Feta, and olives.

2. In a large bowl, combine the oregano, thyme, pepper, 1 1/2 teaspoons of the vinegar, and the lemon juice. Slowly add 4 tablespoons of the oil in a steady stream, whisking constantly until incorporated.

3. Pour 2 1/2 tablespoons of the vinaigrette over the tomato mixture, toss, and set aside. Add the chicken to the remaining vinaigrette, toss, and set aside.

4. Heat the remaining oil in a large skillet over medium-high heat. Transfer the chicken but not the liquid to the skillet and heat, turning occasionally, until cooked through, about 5 minutes.

5. Meanwhile, in a small bowl, combine the yogurt, cucumber, dill, and the remaining vinegar. Spread the bread with some of the yogurt sauce and top with the chicken. Add the tomato salad and fold.