Chicken Souvlaki Skewers with Roasted Vegetables
SERVINGS 5
Ingredients
FOR THE CHICKEN
- 1.5 lbs chicken breasts
- 4 Tbsp garlic
- ½ medium onion
- 1 Tbsp oregano
- 2 Tbsp lemon juice
- 2 Tbsp olive oil
- 2 tsp salt
- 1 tsp black pepper
FOR THE ROASTED VEGETABLES
- 2 medium bell pepper
- 8 oz mushrooms
- 2 large zucchini
- 2 Tbsp garlic
- 1 Tbsp balsamic vinegar
- salt & pepper
FOR THE TZATZIKI SAUCE
- 1 cup non fat greek yogurt
- 1 tsp garlic
- 1 small cucumber
- 1 Tbsp dill
- lemon juice
- 1 Tbsp olive oil
Instructions
- Cut the chicken into a large dice, around 1-2 inches
- In a large ziplock bag combine the chicken, 4 Tbsp of minced garlic, ½ of a diced red onion, 1 Tbsp oregano, the juice of 1 lemon, 2 Tbsp olive oil, 2 tsp of salt and 1 tsp of pepper. Let it marinate in the refrigerator for at least 20 minutes.
- While the chicken is marinating, preheat your oven to 400°F and cut the vegetables into a large dice. Try to make them all the same size.
- Spread out the vegetables on a sheet pan and sprinkle with salt and pepper, add 2 Tbsp of minced garlic and 1 Tbsp of balsamic vinegar. Roast for 10-12 minutes.
- Prepare the tzatziki sauce by combining all of the ingredients together and mix thoroughly. Store this in a separate container as you don’t want to reheat it in the microwave.
- After the chicken is done marinating, heat a grill pan or skillet over medium high heat. If you prefer, the chicken can be put on a skewer but this is not necessary and you can just cook it without the skewer.
