Chicken Souvlaki

Name: Chicken Souvlaki
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Mediterranean,European,Greek
Ingredients: 2 tablespoons chopped fresh parsley; 3 tablespoons chopped fresh parsley; 3 cloves garlic, minced; ½ pint grape tomatoes, halved; ½ teaspoon fresh ground black pepper; zest and juice of 1 lemon; 4 -6 pieces Naan bread; ¼ cup olive oil; 2 tablespoons chopped fresh oregano; 1 head romaine lettuce, roughly chopped; ½ teaspoon salt; 2-3 skinless, boneless chicken breast, cut into bite-sized pieces; tzatziki sauce

Ready in 20m
Serves 4
654 calories
71.93g carbs

Forget going out to eat or ordering takeout every time you crave Mediterranean food. Try making Chicken Souvlaki at home. For $4.33 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 26g of protein, 30g of fat, and a total of 655 calories. This recipe serves 4. It is brought to you by Add A Pinch. A mixture of romaine lettuce, naan bread, olive oil, and a handful of other ingredients are all it takes to make this recipe so delicious. 115 people have made this recipe and would make it again. It works well as a main course. From preparation to the plate, this recipe takes approximately 20 minutes. It is a good option if you're following a dairy free diet.

13 ingredients

2 tbsps parsley
3 tbsps parsley
3 cloves garlic
1/2 pts grape tomatoes
1/2 tsps ground pepper
1 juice of lemon
4 naan bread
1/4 cups olive oil
2 tbsps oregano
1 head romaine lettuce
1/2 tsps salt
2 chicken breast
4 servings tzatziki sauce

Instructions

Place chicken into a gallon size zip top bag. In a 2 cup measuring cup, add olive oil, lemon zest and juice, garlic, parsley, oregano, salt and pepper. Quickly whisk together with a fork until well combined.
Pour over chicken in the zip top bag.
Remove as much air as possible from the bag and seal. Gently toss to make sure all of the chicken is well-coated.
Place zip top bag onto a small rimmed baking sheet pan or other container and in the refrigerator to marinate overnight or at least 8 hours.
Heat 12-inch cast iron skillet or saute pan over medium heat.
Pour chicken, discarding the marinate contents, from the zip top bag to skillet and saute until well-cooked throughout. As chicken is cooking, heat another skillet or grill pan over medium-high heat and grill Naan bread until heated through.
Remove from pan and top with romaine lettuce, tomatoes, and parsley. Top with cooked chicken and serve with tzatziki sauce.