Lemon Herb Chicken Souvlaki Platter

Name: Lemon Herb Chicken Souvlaki Platter
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Cuisine: Greek
Ingredients: 1 pound chicken breast (boneless, skinless, cut into 1-inch cubes); 0.25 cup lemon juice (fresh); 2 tablespoon olive oil; 1 tablespoon dried oregano; 2 clove garlic (minced); 0.5 teaspoon salt (plus more to taste); 0.25 teaspoon black pepper (plus more to taste); 6 wooden or metal skewers (if wooden, soak in water for 30 minutes); 1 cup orzo pasta; 2 cup vegetable broth; 2 tablespoon fresh parsley (chopped); 1 zucchini (medium, cut into 1/2-inch half-moons)

Succulent chicken marinated in bright lemon and aromatic herbs, grilled on skewers and served alongside a light orzo pilaf and tender roasted zucchini.

Prep: 20 min
Cook: 25 min
Total: 45 min
Servings: 2
Cuisine: Greek
Difficulty: Easy
Cost: $4.25/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
High-Protein
Low-Sugar

Ingredients

1 pound chicken breast (boneless, skinless, cut into 1-inch cubes)
0.25 cup lemon juice (fresh)
2 tablespoon olive oil
1 tablespoon dried oregano
2 clove garlic (minced)
0.5 teaspoon salt (plus more to taste)
0.25 teaspoon black pepper (plus more to taste)
6 wooden or metal skewers (if wooden, soak in water for 30 minutes)
1 cup orzo pasta
2 cup vegetable broth
2 tablespoon fresh parsley (chopped)
1 zucchini (medium, cut into 1/2-inch half-moons)

Instructions

In a medium bowl, combine chicken breast cubes with lemon juice, 1 tablespoon olive oil, dried oregano, minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat. Marinate at room temperature for at least 30 minutes, or refrigerate for up to 2 hours.
While chicken marinates, preheat your grill or oven broiler. If using wooden skewers, ensure they have been soaked.
For the roasted zucchini: Toss zucchini half-moons with 1 tablespoon olive oil, a pinch of salt, and pepper on a small baking sheet. If broiling the chicken, roast zucchini in the oven at 400°F for 15-20 minutes until tender-crisp.
Thread marinated chicken onto skewers. Grill over medium-high heat or broil for 4-6 minutes per side, turning occasionally, until cooked through and lightly charred (internal temperature of 165°F).
For the orzo pilaf: In a small saucepan, bring vegetable broth to a boil. Add orzo pasta, reduce heat to low, cover, and simmer for 10-12 minutes, or until pasta is tender and liquid is absorbed. Stir in chopped fresh parsley and season with salt and pepper to taste.
Arrange grilled chicken skewers, orzo pilaf, and roasted zucchini on serving plates.

Notes

If using an oven broiler, place skewers on a foil-lined baking sheet for easier cleanup. For extra flavor, sprinkle some fresh dill over the orzo.

Nutrition (per serving)

Calories: 763
Protein: 63.6 g
Carbohydrates: 80.2 g
Fat: 22.1 g
Fiber: 8.4 g
Sodium: 1462 mg
Saturated Fat: 3.1 g
Sugar: 6.7 g
Cholesterol: 160 mg