Chicken Souvlaki with Wild and Brown Rice

Quick and easy weeknight chicken dish full of bright flavors – perfect on rice or served in a pita, salad or dipped with hummus.

Grilling season is one of my favorite times of the year but for those of us who are still looking at snow on the grass, I wanted to share my favorite way of preparing Chicken Souvlaki when the grill is still hibernating for the season. Of course, I know many of you lucky ducks grill year round so be sure to check out my Grilled Chicken Souvlaki recipe.

If you want to save time, make a double batch of this chicken and use it throughout the week. It tastes delicious in my Greek Chicken Pasta Salad or served over a Middle Eastern Fattoush Salad. For a tasty lunch idea, throw it into my Vegetarian Middle Eastern Pita and prepare for a major flavor explosion.

We served this chicken souvlaki over one of our favorite wild and brown rice blends but feel free to use any rice or grain you have on hand. Lemon Scented Bulgur Wheat with Toasted Almonds would be a fabulous side dish for this chicken. Whatever you do, make more than you think you’ll need. You’ll thank me later.

Thank you, as always, for reading, eating and sharing with me.

Your fork is waiting.

Chicken Souvlaki with Wild and Brown Rice

5 stars average

Quick and easy weeknight chicken dish full of bright flavors – perfect on rice or served in a pita, salad or dipped with hummus.

PREP: 10 mins

COOK: 8 mins

TOTAL: 18 mins

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Servings: 4

Ingredients

 

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• ▢ 24 oz boneless (skinless chicken breasts – cut in cubes)
• ▢ ¼ cup extra virgin olive oil
• ▢ 2 tablespoons lemon juice
• ▢ 2 tablespoons red wine vinegar
• ▢ 3 cloves garlic (grated)
• ▢ 1 tablespoon dried mint
• ▢ 1 tablespoon dried oregano
• ▢ ½ tablespoon salt
• ▢ 1 teaspoon red chili flakes
• ▢ Wild & Brown Rice Blend (prepared according to package directions)
• ▢ fresh minced parsley (garnish)

Instructions

 

• Place chicken in a large resealable plastic bag and set aside.
• In a small bowl, whisk together olive oil, lemon juice, vinegar, garlic, mint, oregano, salt and chili flakes. Pour over the chicken and marinate for 30 minutes or overnight.
• To prepare chicken, heat a large non-stick skillet over medium high heat. When the pan is hot, use tongs to add chicken cubes to the pan. (You’ll want to work in batches being careful not to overcrowd the chicken.)
• Cook chicken until browned, about 2-3 minutes per side. Remove from the pan and continue working in batches until all of the chicken is cooked.
• Serve over prepared rice and garnish with fresh parsley.

Notes

Note: Much of the marinate will remain in the bag when you cook the chicken so the nutrition facts are a bit skewed in that you won’t actually be consuming all of the salt, oil, etc.

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Nutrition

Calories: 277kcalCarbohydrates: 1.9gProtein: 34.7gFat: 15.9gSaturated Fat: 1.9gPolyunsaturated Fat: 14gTrans Fat: 0gCholesterol: 90mgSodium: 911mgFiber: 0.5gSugar: 0.2g

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