Chicken SouvlakiEn Español (Spanish Version)
Serving Size½ of recipeCalories
19 gSaturated Fat6 gSodium
925 mgTotal Carbohydrate
44 gDietary Fiber3.5 gProtein
38 gServings2Marinating time1 hourIngredientsMeasuresFresh thyme1½ teaspoons (or ¾ teaspoon dried)Freshly ground pepper to tasteBalsamic vinegar1 teaspoonFresh lemon juice2 +2 teaspoonsOlive oil4 + 2 teaspoonsBoneless, skinless chicken breast½ poundHeart of romaine lettuce, sliced½Medium tomato, sliced into wedges1Red onion, sliced¼Crumbled Feta1/3 cupKalmata olives, pitted¼ cupPlain low-fat yogurt¼ cupGarlic clove, minced½Cucumber, diced¼ cupDash of saltPita breads2DirectionsCombine thyme, pepper, balsamic vinegar, and 2 teaspoons lemon juice in a small bowl. Add 4 teaspoons olive oil and whisk until incorporated.Place chicken in a resealable plastic bag and add half of the dressing (about 1 tablespoon). Toss to coat and marinate in the refrigerator for 1 hour.Combine lettuce, tomatoes, onion, Feta, and olives in a medium bowl. Toss with the remaining dressing.Combine yogurt, garlic, cucumber, remaining lemon juice, and salt in a small bowl.Prepare an outdoor grill or indoor grill pan. Remove chicken from marinade and grill for 6-8 minutes on each side, until cooked through. Let rest for 5 minutes and then slice into thin strips.Grill pita breads for about 1 minute on each side, until warmed.Spread yogurt sauce over pita bread. Top with the chicken and salad.
3.5 very lean meats; 1 medium-fat meat substitute; 2 fats; 2.5 starches; 1 vegetable.
Side Suggestions: Hummus and Pita Bread