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Lemon chicken and greek salad skewers
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Lemon Chicken and Greek Salad Skewers

Servings 6

Ingredients

Lemon chicken

  • 2 tsp extra-virgin olive oil
  • 1 Tbsp freshly squeezed lemon juice
  • 1/2 tsp Dijon mustard
  • 1 garlic clove peeled and minced or crushed
  • 1 tsp dried oregano
  • 1/4 tsp dried thyme
  • Pinch salt
  • 1/8 tsp black pepper
  • 1 boneless, skinless chicken breasts

Skewers

  • 4 oz feta cut into 12 bite-sized pieces
  • 1 tsp extra-virgin olive oil
  • 1/4 tsp dried oregano
  • 2 mini cucumbers sliced into 12 pieces
  • 12 grape tomatoes
  • 12 bite-sized pieces red onion
  • 12 bite-sized pieces bell pepper in mixed colors
  • 12 pitted kalamata olives
  • 12 wooden skewers (see tip)

Tzatziki

  • 1/4 cup Greek yogurt
  • 1 Tbsp grated cucumber
  • 2 tsp lemon juice
  • 1 tsp finely chopped mint

Instructions

  • In glass container with fitted lid, whisk together olive oil, lemon juice, mustard, garlic, oregano, thyme, salt, and pepper. Add chicken breast, coating on both sides with the marinade. Seal container and refrigerate for 1 to 2 hours.
  • When ready to cook, remove chicken from refrigerator and bring to room temperature while you preheat oven to 350 F. Bake chicken for 45 minutes, or until instant-read thermometer registers 165 F . Allow chicken to cool completely and refrigerate to chill for minimum 2 hours.
  • In small bowl, dress feta with olive oil and oregano. Cut chicken into 12 bite-sized cubes. Assemble skewers by placing pieces of cucumber, tomato, a cube of chicken, red onion, pepper, feta, and olive on each skewer. Pack in airtight container and place in your cooler.
  • Combine yogurt, grated cucumber, lemon juice, and mint. Add to small Mason jar with lid and pack in cooler or picnic basket. Bring a spoon so picknickers can drizzle the dressing over skewers.