Chicken Souvlaki & Roasted Vegetables

About This Recipe

Grilled chicken marinated in lemon juice and seasonings served  with roasted vegetables and tzatziki sauce.  This is a great low carb meal with lots of fresh flavors.

Ingredients

• 3 lbs boneless skinless chicken breast
• 4 Tbsp garlic (minced)
• ½ red onion
• 1 Tbsp oregano
• 2 Tbsp lemon juice
• 2 Tbsp olive oil
• 2 tsp salt
• 1 tsp pepper
• 2 red peppers
• 8 oz mushrooms
• 2 zucchinis
• 2 Tbsp garlic (minced)
• 1 Tbsp Balsamic vinegar
• Salt and pepper to taste
• 1 cup plain non fat Greek yogurt
• 1 tsp garlic (minced)
• 1 small cucumber
• 1 Tbsp dried dill
• Lemon juice to taste
• 1 Tbsp olive oil
• Salt and pepper to taste

Instructions

1. Cut the chicken into a large dice, around 1-2 inches
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. This recipe makes 5 servings. Divide all of the ingredients 5 ways and add to your containers.