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Chicken Souvlaki

Chicken Souvlaki

Nutrition Facts
  • cal. (kcal) 550
  • Makes: 4 servings
  • Prep: 15 mins
  • Refrigerate: 2 hrs
  • Grill: 8 mins
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Ingredients

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  • 1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
  • 1/2 cup Ladolemono
  • 4 sweet onion rings (1/4 inch thick)
  • 2 teaspoons canola oil
  • 1/2 cup Cucumber Yogurt Dip
  • 4 rounds whole wheat pita, warmed
  • 4 or 8 slices (1/4 inch thick) beefsteak tomato
  • 1 good-quality roasted red pepper in oil, drained and cut into 1/4-inch-thick strips
  • Kosher salt
  • Freshly ground black pepper
  • 1 cup packed arugula
  • 1/2 lemon

Directions

  1. Combine chicken with 1/4 cup ladolemono in a resealable plastic bag, shake to coat and refrigerate at least 2 hours. Toss onion rings in oil.
  2. Heat a gas grill or grill pan over medium-high. Grill chicken, taking care to keep pieces from falling through grate, turning once, until cooked through and firm to the touch, 4 minutes. Meanwhile, grill onion rings until charred and softened, 4 minutes per side. Transfer to a plate. Drizzle remaining ladolemono over chicken.
  3. To assemble souvlaki, spread 2 tbsp dip down middle of each pita. Top with chicken pieces, followed by onion, tomato and red pepper. Season with salt and pepper. Top with arugula and finish with a squeeze of lemon juice. Serve warm.

Note

  • Recipe courtesy of Live to Eat by Michael Psilakis.

Nutrition Information for Chicken Souvlaki

Servings Per Recipe: 4
PER SERVING: 550 cal., 27 g total fat (4 g sat. fat), 1020 mg sodium, 45 g carb. (3 g fiber, 11 g sugars), 38 g pro.