This meal is healthy, hearty, and bursting with Greek flavor. The chicken is marinated in a delicious, yogurt-based dressing and then baked to juicy perfection on skewers. Even better, grill these! (Ah, to have a grill and a yard… someday.)
The last time I used yogurt as a marinade for chicken was for curried chicken salad. The coolness of the yogurt paired so well with the spiciness of the curry. While this Greek chicken isn’t spicy, it is acidic from the lemon, and the yogurt does an excellent job of balancing this acidity out. In addition, the yogurt helps the chicken stay moist and juicy and makes a nice thick, flavorful coating, as well as a thick and creamy dressing for the salad.
To make this dinner extra easy, the same dressing is used for a Greek salad with feta, olives, cucumber, and red onion. You will want to eat this dressing with a spoon. Yum times a million times infinity. Squared. Next time I make this, I’m going to whip up at LEAST a double batch of dressing to have on hand for the rest of the week.
Don’t know what souvlaki is? That’s OK! It’s just meat (and sometimes vegetables) on a skewer, often served as street food in Greece. You’ve probably had it (or something like it) if you’ve ever been to a Greek festival or restaurant. And even though it sounds fancy, its one of the most simple Greek foods you can make!
Now. If you are the type of person who is looking at these pictures saying, “Please. Like I have the time/patience/energy to skewer chicken,” have no fear. You can easily bake this chicken in the usual way. You don’t even have to cut it up into small pieces! Just marinate chicken breasts or thighs in the dressing and bake in a greased baking dish for a slightly longer time. Super easy. But I warn you… it’s not as fun as skewers :-)
Normally after finishing a delicious meal like this I get a little sad when it’s over. Not today! We have leftovers of both the chicken and the salad, which is going to make an excellent sandwich in a whole wheat pita pocket tomorrow for lunch. SCORE! I’ll probably add more feta because feta is the nectar of the gods and the best cheese in the world.
Also, for a half-Greek, I don’t think I post enough about Greek recipes. Or about feta. I think it’s time to change that. What is your favorite Greek dish you’ve had? Or, your favorite use for feta (besides eating plain it by the block, which is what I like to do…)? Leave it in the comments below :-)
Next time you need a fun, healthy chicken dish, you should try this. You won’t be sorry!
|Baked Lemon Chicken Souvlaki and Salad with Creamy Dressing|| |
- 1 cup Greek yogurt
- juice of 1 lemon*
- salt and pepper, to taste
- 1 tablespoons oregano
- 2 garlic cloves, minced
- 2-3 tablespoons olive oil
- 1 lb. chicken (breasts and/or thighs)
- 1 head chopped romaine lettuce
- ½ cucumber, thinly sliced
- ¼ cup Kalamata olives
- 4 oz. (1/2 cup) chopped or crumbled feta
- ¼ of a red onion, thinly sliced
- lemon wedges (optional)
- Mix dressing ingredients in a small bowl. When adding olive oil, add more or less depending on the consistency you desire for the dressing (using less with make it thicker. If it is too thick, you can add a small amount of milk or water to thin it out).
- Cut the chicken into two-inch pieces, if skewering. Put the chicken and ½ of the dressing in a gallon-sized bag or large container to marinate. Seal/cover, and place in refrigerator for at least 20 minutes prior to cooking (or overnight)
- Preheat oven to 375 degrees.
- Skewer the chicken if desired and place on a large rimmed baking sheet. (Alternatively, you can place the chicken in a greased baking dish and bake without skewers.)
- Bake chicken for 25 minutes, or until cooked through.
- Meanwhile, mix the remaining salad ingredients together with the remaining dressing.
- Serve with extra lemon wedges if desired.