Mediterranean Chicken with Cucumber Mint Sauce

This is a lean protein/Fibrous Veggie Dinner Option (for the MUFA I like a piece of dark chocolate)
And the kids really like this as well.

3 large boneless, skinless chicken breasts, cubbed into 1 in cubes
6 oz plain Greek Yogurt
3 cucumber- seedless are nice, but not necessary, peeled
2 Tbsp mint, chopped
2 tsp. Greek seasoning blend (or 1/2 tsp each sesame seeds, garlic powder, dried oregano, and crushed red pepper (which I go light on for the kids))
1/4 red onion, thinly sliced
lemon wedges

1. Preheat a large saute pan on medium-high heat with a Tablespoon or two of olive oil. Toss cubed chicken with Greek seasoning blend, and cook until brown, stirring often. About 10 minutes.

2. For sauce, shred one cucumber; set aside. In a bowl combine yogurt, chopped mint, and shredded cucumber with a dash of salt. Cover and refrigerate.

3. Thinly slice the remaining cucumbers into semi-circle slices.

4. Serve the chicken with sauce, onions, and thinly sliced cucumbers. And perhaps some lemon wedges.

(This is also REALLY yummy on naan, flatbread, or pita.)