A light and refreshing meal that is healthy and delicious!
Grilled Chicken Skewers with Tzatziki and Veggies 4 servings
Chicken:
27.3 oz. raw boneless, skinless chicken breast cut into 2” pieces
4 teaspoons avocado or olive oil
1 teaspoon each dried oregano and thyme
1 /2 teaspoon cayenne oeooer, or to taste
Salt & pepper to taste, about 1/4 tsp. each
Veggie Suggestions:
Cremini mushrooms, whole or halves, optional
Sliced cucumber (we prefer the mini Persian cukes)
Cherry tomatoes
Tzatziki:
12 oz. plain low-fat Greek yogurt
1/2 cup grated cucumber
3 tablespoon chopped fresh dill about 1 tablespoon+ dried dill
2 tablespoons fresh lemon juice
3 garlic cloves, minced
Salt & pepper to taste, about 1/4 tsp. each
- Chicken: If using wooden skewers, soak in water at least 20 minutes to prevent from burning. Preheat grill to medium-high.
- In a bowl, add chicken pieces and sprinkle with dry herbs/salt & pepper. Drizzle with oil and toss to coat.
- Thread chicken onto skewers and arrange on grill with some space in between each skewer.
- Cook about 7 min. until chicken is cooked through, flipping a couple times during cook time. If using an indoor grill, chicken can be covered with a lid for part of the cooking time. Cook to an internal temperature of 165° F.
- Mushrooms: If desired, thread mushroom on additional skewers, or simply cut in half, brush with oil and grill alongside the chicken. Cook until tender.
- Serve skewers with Tzatziki dip, lemon wedges, and your favorite chopped fresh veggies!
- Tzatziki: Combine all ingredients and refrigerate until ready to use.
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