Chicken Souvlaki with Dairy-Free Tzatziki and Quinoa Salad

Ingredients

• 1.5 pounds Chicken breasts
• 0.25 cup Olive oil
• 3 tablespoons Lemon juice
• 2 teaspoons Dried oregano
• 3 cloves Garlic
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 cup Unsweetened coconut yogurt
• 0.5 cup Cucumber
• 2 tablespoons Fresh dill
• 1 cup Quinoa
• 1 cup Cherry tomatoes
• 0.5 cup Kalamata olives
• 0.25 cup Red onion
• 0.25 cup Parsley

Instructions

1. 1Cut the 1.5 pounds of chicken breasts into 1-inch cubes. Mince 2 cloves of garlic. In a large bowl, whisk together the 0.2 cup olive oil, 2 tablespoons lemon juice, 2 teaspoons dried oregano, the minced 2 cloves of garlic, 0.75 teaspoon salt, and 0.25 teaspoon black pepper. Add the 1.5 pounds of chicken cubes to the bowl and toss to coat evenly.
2. 2Let the chicken marinate in the bowl at room temperature for at least 30 minutes.
3. 3While the chicken marinates, prepare the dairy-free tzatziki: Grate the 0.5 cup of cucumber and place it in a clean kitchen towel or paper towels. Squeeze out as much excess liquid as possible from the grated cucumber. Mince the remaining 1 clove of garlic. Chop the 2 tablespoons of fresh dill. In a medium bowl, combine the 1 cup unsweetened coconut yogurt, the squeezed 0.5 cup cucumber, the minced 1 clove of garlic, the chopped 2 tablespoons of fresh dill, 0.25 teaspoon salt, and 0.25 teaspoon black pepper; stir well and set aside.
4. 4If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Thread the marinated 1.5 pounds of chicken cubes onto the skewers. Preheat a grill to medium heat (approximately 350°F / 175°C). Grill the chicken skewers for 10-12 minutes, turning them occasionally, until the chicken is opaque throughout and has reached an internal temperature of 165°F (74°C).
5. 5While the chicken grills, cook the quinoa: In a medium saucepan, combine the 1 cup of quinoa with 2 cups of water. Bring the water to a boil over high heat, then reduce the heat to low, cover the saucepan, and simmer for 15 minutes, until all the water is absorbed. Remove the saucepan from the heat and let it stand, covered, for 5 minutes, then fluff the quinoa with a fork.
6. 6Transfer the cooked 1 cup of quinoa to a large bowl and let it cool slightly for at least 10 minutes, allowing it to reach room temperature before mixing with other ingredients.
7. 7Halve the 1 cup of cherry tomatoes. Pit and halve the 0.5 cup of Kalamata olives. Thinly slice the 0.25 cup of red onion. Chop the 0.25 cup of parsley. To the cooled 1 cup of quinoa, add the halved 1 cup of cherry tomatoes, the halved 0.5 cup of Kalamata olives, the thinly sliced 0.25 cup of red onion, and the chopped 0.25 cup of parsley. Add the remaining 0.05 cup (approximately 1 tablespoon) olive oil and 1 tablespoon lemon juice, then toss gently to combine all ingredients.
8. 8Serve the grilled chicken souvlaki skewers immediately alongside the dairy-free tzatziki and the quinoa salad.

Substitutions

Related Guides