This fresh take on souvlaki makes a quick and easy Monday night meal.
Ingredients
- 3 teaspoons red wine vinegar
- 1 tablespoon lemon juice
- 1-2 tablespoons chopped fresh oregano
- 1 tablespoon chopped fresh thyme
- 1/4 cup (60ml) extra virgin olive oil
- 4 small (170g each) chicken breast fillets
- 2 tomatoes, cut into thin wedges
- 1 small red onion, cut into thin wedges
- 1/4 cup (40g) pitted kalamata olives
- 100g feta, crumbled
- 1/4 cup flat-leaf parsley leaves
- 4 pita bread rounds, warmed
- Tzatziki, to serve
Method
- Step 1Mix the vinegar, lemon juice, oregano, and thyme in a bowl. Season. Slowly whisk in the oil. Place chicken in a bowl with most of the dressing, reserving 2 tablespoons for the salad.
- Step 2Heat a chargrill pan or non-stick frypan over medium-high heat. Cook the chicken for 3-4 minutes each side until golden and cooked through. Place on a plate and rest, loosely covered with foil.
- Step 3Meanwhile, toss the tomato, onion, olives, feta, parsley and remaining dressing in a bowl. Slice the chicken thickly and add to salad, then toss gently to combine. Spread pita bread with tzatziki, then serve with souvlaki and extra tzatziki.
- Low carb
- Low sugar
- Lower gi
Nutrition
2469 kj
Energy
25g
Fat Total
7g
Saturated Fat
4g
Fibre
50g
Protein
117mg
Cholesterol
765.33mg
Sodium
5g
Carbs (sugar)
40g
Carbs (total)
All nutrition values are per serve
- Author: Valli Little
- Image credit: Brett Stevens
- Publication: Taste.com.au
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