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.
Servings 4
Calories 277kcal
Ingredients
- 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.
Nutrition
Calories: 277kcal | Carbohydrates: 1.9g | Protein: 34.7g | Fat: 15.9g | Saturated Fat: 1.9g | Polyunsaturated Fat: 14g | Trans Fat: 0g | Cholesterol: 90mg | Sodium: 911mg | Fiber: 0.5g | Sugar: 0.2g