On April 3, 2012 /
Clean Eating, cooking classes, cooking projects, cooking with kids, family recipes, finger foods, healthy eating, healthy living, healthy snacks, kid friendly, kids parties, Make it healthy, non-GMO, Nutrition, Organic, party food, recipe-no-homepage, recipes, Seasonal Eating, toddlers /
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CHICKEN SOUVLAKI
Ingredients:
4 pieces of whole grain flat bread or pita
2 tomatoes, cut into wedges or about 10 cherry tomatoes, halved
1/2 large cucumber, cut into half moons
1/2 red onion, thinly sliced
about 3/4 cup Feta, crumbled
1/4 cup kalamata olives, pitted
4 boneless, skinless chicken breasts, cut into pieces (we prefer Murray’s or Bell & Evans brand)
For the vinaigrette:
2 1/2 teaspoons red wine vinegar
2 tablespoons fresh lemon juice
5 tablespoons extra virgin olive oil
dried oregano
dried thyme
sea salt & freshly ground pepper
For the yogurt dip (tzatziki):
1/2 cup plain Greek yogurt
1/2 cucumber, shredded on a box grater
1 1/2 tablespoons fresh dill, minced
1/2 lemon, juiced
sea salt & freshly ground pepper
Directions:
Heat oven to 200 degrees. Wrap the bread in foil and place it in the oven to warm.
Combine tomatoes, cucumbers, red onion, and olives in a bowl and set aside.
tomatoes, cucumber, red onion, kalamata olives, feta
In a separate bowl or in a mason jar, combine the oregano, thyme, a pinch of sea salt, pepper, red wine vinegar, and the lemon juice. If using a jar, add in the olive oil and shake. If making in a bowl, slowly stream in the olive oil and whisk until incorporated. Pour half of the dressing over the chicken and set aside. Pour the other half over the tomato/cucumber salad, toss. Add the feta and toss lightly. Set aside.
shake! shake! shake!
In a small bowl, combine the yogurt, dill, lemon juice, cucumber, and a pinch of sea salt. Set aside.
tzatziki
Heat about 1 tablespoon of oil in a large skillet over medium-high heat. Transfer the chicken to a hot skillet, but not the liquid. Cook thoroughly, about 5-7 minutes.
To assemble:
On a plate, place a warm piece of pita. Spread it with the cucumber yogurt dip. Top with the tomato/cucumber salad. Top with chicken. Fold and take a bite 
chicken souvlaki
Use leftover yogurt dip as a healthy dip for veggies or spread for sandwiches.
Use remaining feta in an omelet with spinach and tomatoes.
The vinaigrette would be great over any salad or roasted/grilled veggies.
