Chicken Souvlaki
Prep time: 
Cook time: 
Total time: 
Serves: 4
Lemony, herbed chicken with all the Mediterranean delights.
  • 4 pieces whole grain flat bread or pitas
  • 2 tomatoes, cut into wedges
  • ½ small red onion, thinly sliced
  • 1½ tsp dried oregano
  • 1½ tsp dried thyme
  • ¼ tsp salt
  • ¼ tsp freshly ground black pepper
  • 2½ tsp red wine vinegar, divided
  • 1 Tbsp fresh lemon juice
  • 5 Tbsp extra-virgin olive oil, divided
  • 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
  • ½ cup nonfat plain Greek yogurt
  • ¼ small cucumber, peeled, seeded, and diced
  • ½ cup (2 oz) crumbled feta
  • ¼ cup kalamata olives, pitted and halved
  1. Heat oven to 200 F. Wrap the bread in foil and place in oven.
  2. In a medium bowl, combine the tomatoes and onion; set aside.
  3. In a large bowl, combine the oregano, thyme, salt, pepper, 1½ teaspoons of the vinegar, and the lemon juice. Slowly add 4 tablespoons of the oil in a steady stream, whisking constantly. Pour 1 tablespoons of the vinaigrette over the tomato mixture, toss, and set aside. Add the chicken to the remaining vinaigrette, toss, and set aside.
  4. Heat the remaining tablespoon olive oil in a large skillet over medium-high heat. Transfer the chicken to the skillet and cook through, stirring occasionally, about 5 minutes.
  5. Meanwhile, in a small bowl, combine the yogurt, cucumber, and the remaining teaspoon of vinegar. Create the sandwiches by arranging the chicken, tomato-onion mixture, yogurt sauce, feta, and olives over the top. Serve hot.
Recipe from Real Simple
Nutrition Information
Serving size: 1 sandwich Calories: 482 Fat: 23.3 Carbohydrates: 32.0 Sugar: 5.0 Sodium: 773 Fiber: 4.5 Protein: 38.5 Cholesterol: 55
Recipe by Prevention RD at