First I want to say how much I love this meal. everyone in our house adores it, is is super healthful, and quick and easy. The only thing that needs to be done ahead is to make tzatziki.
For the potatoes, preheat oven to 400, and drizzle some olive oil on a cookie sheet. Cut some potatoes into nice large wedge shapes and drizzle with more olive oil and heavily season with Penzey's Greek Seasoning. If you like Greek then just buy a huge bag, worth it just for these. Roast at 400 till golden brown and crisp outside, tender and fluffy inside. These are amazing.
Greek salad, romaine, good Greek olives, feta, cucumbers, tomatoes and the Greek salad dressing recipe on the Penzey's bottle, except I often use lemon juice instead of vinegar. Rich likes to add pepperoncini peppers, I am not as big a fan.
For the souvlaki, heat a large frypan on the stove to medium high and heat olive oil while you chop the chicken breast small. Season well with the Greek seasoning and brown in the hot olive oil.
Add the peppers and onions to the browned chicken and continue to saute until all is cooked and browned. The onions should be soft and golden, the peppers should still have a bit of bite. Be sure to season liberally with the Greek seasoning as you cook, and add more olive oil if needed. After it all gets brown squeeze in a bit of lemon to help get all the browned bits up off the pan. Adds such amazing flavor to the souvlaki.
This is one of my family's favorite meals. We always start with our salad and then pile the tzatziki sauce on top of the souvlaki and dunk potatoes. Alternatively we serve it with white rice, souvlaki on top of that, all covered with tzatziki. Delicious!!