dinner

Greek Lemon-Herb Chicken Skewers (Souvlaki) with Tzatziki and Orzo

Name: Greek Lemon-Herb Chicken Skewers (Souvlaki) with Tzatziki and Orzo
Ingredients: 7 oz (198 g) Boneless, skinless chicken thighs, cut into 1-inch cubes; 2.5 oz (71 g) Orzo pasta; 3 oz (85 g) Plain Greek yogurt (2% fat); 1.5 oz (43 g) Cucumber, peeled, seeded, and finely grated; 0.5 clove Garlic, minced; 0.5 tbsp Fresh dill, chopped; 1 tbsp Lemon juice; 1 tbsp Olive oil; 1 tsp Dried oregano; 0.5 tsp Salt; 0.25 tsp Black pepper

Nutrition

502.3

kcal

Calories

40.4

Protein

27.1

Carbs

25.6

Fat

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Ingredients(11)

Boneless, skinless chicken thighs, cut into 1-inch cubes7 oz (198 g)

Orzo pasta2.5 oz (71 g)

Plain Greek yogurt (2% fat)3 oz (85 g)

Cucumber, peeled, seeded, and finely grated1.5 oz (43 g)

Garlic, minced0.5 clove

Fresh dill, chopped0.5 tbsp

Lemon juice1 tbsp

Olive oil1 tbsp

Dried oregano1 tsp

Salt0.5 tsp

Black pepper0.25 tsp

Instructions

For the chicken souvlaki:

In a medium bowl, combine the chicken cubes, 1 tbsp olive oil, lemon juice, oregano, salt, pepper, and minced garlic. Toss to coat evenly.

Thread the marinated chicken onto skewers. If using wooden skewers, soak them in water for at least 30 minutes prior to use to prevent burning.

Preheat a grill or grill pan to medium-high heat (400-450°F / 200-230°C).

Grill the chicken skewers for 5-7 minutes per side, or until cooked through and lightly charred. The internal temperature should reach 165°F (74°C).

For the orzo:

Cook the orzo according to package directions until al dente.

Drain well.

For the tzatziki:

In a small bowl, combine the Greek yogurt, grated cucumber, chopped dill, and a pinch of salt and pepper. Stir to combine.

To serve:

Divide the cooked orzo between two plates.

Top with the grilled chicken souvlaki skewers.

Serve the tzatziki on the side for dipping.