Santorini Chicken Souvlaki Skewers

Name: Santorini Chicken Souvlaki Skewers
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1.5 pound chicken breast (boneless, skinless, cut into 1-inch cubes); 2 package riced cauliflower (thawed); 2 English cucumbers (diced); 1 pint cherry tomatoes (halved); 1.5 tablespoon olive oil (extra virgin); 1 whole lemon (juiced); 1 tablespoon dried oregano; 3 clove garlic (minced); 0.5 teaspoon salt; 0.5 teaspoon black pepper (freshly ground)

Zesty lemon-oregano chicken skewers served over fragrant garlic cauliflower rice with a crunchy Mediterranean cucumber salad.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 4
Cuisine: Mediterranean
Difficulty: Easy
Cost: $5.14/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Keto
Paleo
Low-Calorie
Low-Carb
Low-Sodium
Low-Saturated-Fat
Low-Cholesterol
Low-Sugar
High-Protein
Whole30
Kosher
Halal
Low-Fat

Ingredients

1.5 pound chicken breast (boneless, skinless, cut into 1-inch cubes)
2 package riced cauliflower (thawed)
2 English cucumbers (diced)
1 pint cherry tomatoes (halved)
1.5 tablespoon olive oil (extra virgin)
1 whole lemon (juiced)
1 tablespoon dried oregano
3 clove garlic (minced)
0.5 teaspoon salt
0.5 teaspoon black pepper (freshly ground)

Instructions

Thread diced chicken breast onto 8 wooden or metal skewers. In a small dish, mix 1/2 tablespoon of olive oil, half the lemon juice, dried oregano, 1 minced garlic clove, 1/4 teaspoon of the salt, and 1/4 teaspoon of the black pepper; brush all over the skewered chicken.
Heat a large nonstick grill pan or skillet over medium-high heat. Cook the chicken skewers for 10 to 12 minutes, turning occasionally, until nicely browned and the internal temperature registers 165°F.
While chicken cooks, heat 1/2 tablespoon of olive oil in a separate skillet over medium heat. Add the remaining 2 minced garlic cloves and cook for 30 seconds, then stir in the thawed riced cauliflower and 1/8 teaspoon of salt. Sauté for 5 minutes until tender and hot.
In a salad bowl, toss diced English cucumber and halved cherry tomatoes with the remaining 1/2 tablespoon of olive oil, remaining lemon juice, remaining 1/8 teaspoon of salt, and remaining black pepper.
Plate each portion with warm garlic cauliflower rice, a generous scoop of the cucumber-tomato salad, and two sizzling chicken skewers.

Notes

If using wooden skewers, soak them in water for 10 minutes beforehand to prevent charring.

Nutrition (per serving)

Calories: 285
Protein: 40.2 g
Carbohydrates: 11.5 g
Fat: 8.4 g
Fiber: 4.2 g
Sodium: 380 mg
Saturated Fat: 1.4 g
Sugar: 4.8 g
Cholesterol: 72 mg