Chicken Souvlaki
Nutrition Facts
Serving Size | ½ of recipe |
Calories | 499 |
Total Fat | 19 g |
Saturated Fat | 6 g |
Sodium | 925 mg |
Total Carbohydrate | 44 g |
Dietary Fiber | 3.5 g |
Protein | 38 g |
Ingredients and Preparation
Ingredients | Measures |
---|---|
Fresh thyme | 1½ teaspoons (or ¾ teaspoon dried) |
Freshly ground pepper to taste | |
Balsamic vinegar | 1 teaspoon |
Fresh lemon juice | 2 +2 teaspoons |
Olive oil | 4 + 2 teaspoons |
Boneless, skinless chicken breast | ½ pound |
Heart of romaine lettuce, sliced | ½ |
Medium tomato, sliced into wedges | 1 |
Red onion, sliced | ¼ |
Crumbled feta | 1/3 cup |
Kalmata olives, pitted | ¼ cup |
Plain low-fat yogurt | ¼ cup |
Garlic clove, minced | ½ |
Cucumber, diced | ¼ cup |
Dash of salt | |
Pita breads | 2 |
- Directions
- Combine 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.
Exchanges
3.5 very lean meats; 1 medium-fat meat substitute; 2 fats; 2.5 starches; 1 vegetable.
Side Suggestions: Hummus and Pita Bread
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