Chicken tenders are marinated in a tangy mixture of lemon, olive oil and spices in this easy recipe for chicken souvlaki.
Marinated chicken. Something carb based. A salad of some sort. Those are the things I try to make every week for lunches. My weekly lunch meal prep sessions take a few hours of cooking on Sunday but pay off in spades by making quick and easy lunches for work.
Planning ahead has meant that we spend less on food overall, eat better and enjoy what we eat more. It does take a few minutes every morning to pack up food from what I’ve made, but it’s so worth it.
Chicken is marinated in a mixture of lemon juice, olive oil, garlic, oregano, salt
The directions are for panfrying, which is what I do most often.
However you cook this, the tangy marinade gives the chicken a wonderful flavor that’s delightful served on
This saves well, reheats well and can also be enjoyed cold. Don’t you love a good, flexible dish like that?
How to eat chicken souvlaki:
|As a Salad||A bed of lettuce topped with chicken souvlaki, roasted red peppers, kalamata olives, feta cheese |
|As a Sandwich||A pita topped (or filled) with cucumbers, roasted red peppers, red onions, feta cheese |
|As a Bowl||Rice topped with sauteed red onions and peppers with kalamata olives, feta cheese and chicken souvlaki.|
|As a Plate||Chicken souvlaki, hummus, tabbouleh|
- 1 1/2 lb boneless skinless chicken tenders
- 2 tbsp freshly squeezed lemon juice
- 1½ tbsp extra virgin olive oil
- 1 clove garlic, , minced
- 1 tsp dried oregano
- ½ tsp kosher salt
- ½ tsp black pepper
- Place the chicken in a resealable bag. In a small bowl, whisk together the lemon juice, olive oil, garlic, oregano, kosher salt and black pepper until well combined. Pour over the chicken, seal the bag and marinate for at least 3 hours.
- Preheat the oven to 375 degrees with a grill pan in the oven. Once hot, add the chicken and cook, turning once, for 20-25 minutes, until cooked through. Remove from the oven carefully.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of four cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to a tween and a teen, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.