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 chicken breasts into 1-inch cubes.
2. 2In a bowl, whisk together olive oil, lemon juice, oregano, minced garlic, salt, and pepper. Add chicken and marinate for at least 30 minutes.
3. 3Thread chicken onto skewers.
4. 4Grill over medium heat for 10-12 minutes, or until cooked through, turning occasionally.
5. 5For the dairy-free tzatziki: Grate cucumber and squeeze out excess liquid. Combine coconut yogurt, cucumber, dill, garlic, salt, and pepper.
6. 6Cook quinoa according to package directions.
7. 7In a bowl, combine cooked quinoa, cherry tomatoes, olives, red onion, and parsley. Toss with olive oil and lemon juice.
8. 8Serve chicken souvlaki with dairy-free tzatziki and quinoa salad.

Substitutions

Related Guides