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This tasty chicken souvlaki meal prep has been on repeat at my house. It’s delicious, fast and easy!
I’m still figuring out my meal prep routine – I guess I’m still a novice. I’m pretty good on Sundays, where I can get a few things made for the week. However, that preparation only lasts us through mid-week, and it’s usually a desperate dash for meals on Thursday and Friday. Yup, my co-worker’s Subway sandwich starts to look mighty fine on Thursdays.
I’ll do a mid-week meal prep only if it is fast and easy. Also, it would be great to leverage the grill, as we’re usually cooking something outdoors mid-week. I’m happy to say that this chicken souvlaki recipe definitely meets both requirements. The marinade is easy to prepare and it is tangy and garlic-y. Since the chicken is cut and threaded on to skewers, the protein cooks quickly on the grill. You really can’t go wrong with this.
Instead of pita bread, I serve the skewers with a little cauliflower rice or rice pilaf, a creamy tzatziki made with coconut milk yogurt, and a refreshing cucumber & tomato salad. All of this adds up to a tasty little meal.
I use these silicone mini loaf forms to hold the tzatziki and salad, which are eaten cold. When it’s time to eat, you open your container, set aside the two silicone cups, and reheat the chicken and rice. No mess, no fuss.
CHICKEN SOUVLAKI MEAL PREP | paleo, whole 30 option
Meal prep that is fast, easy and healthy! Round out this dishe with sides of cauliflower rice (or basmati rice) and a simple salad (cucumbers, tomatoes and red onion tossed with a little lemon juice and olive oil).
For Whole 30, omit honey from souvlaki marinade; substitute tatziki with an additioanal serving of cucumber tomato salad (coconut yogurt is swypo).
Special tools needed: 6 inch wood skewers, meal prep containers
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: meal prep
- Method: grill
- Cuisine: greek
CHICKEN SOUVLAKI SKEWERS
8 six inch wood skewers, soaked in water for 2 hours minimum
1.5 lbs chicken breasts, cut in to one inch cubes (2 large breast, 3 smaller sized breasts)
1/4 cup olive oil
Juice (approx 1/4 cup) and zest of 1-2 lemons
1 tsp honey (omit for whole 30)
1 tsp dried oregano
1 tsp dried dill
1 tbsp chopped parsley
1/2 tsp sea salt
1/2 c coconut yogurt, homemade or store bought
1 cucumber, grated
1 garlic clove, minced
2 tbsp chopped mint
2 tbsp chopped dill (or 2 tsp dried dill)
1 tbsp lemon juice
zest of 1/2 lemon
salt and pepper to taste
TO MAKE CHICKEN SOUVLAKI SKEWERS
Place whisk together all chicken souvlaki ingredients, except chicken and skewers, in a small bowl.
Set aside half of the marinade (this will be used to baste skewers after cooking). Place remaining half of the marinade in a medium sized bowl.
Add cubed chicken to marinade and toss to ensure that all pieces are coated.
Place chicken in the fridge and let marinade for 30-60 minutes. While chicken is marinating, make the tatziki (see below)
After marinating, thread chicken pieces on the soaked skewers.
Grill skewers over high heat – 15 minutes
Remove from grill and immediately brush skewers with remaining marinade before serving.
For meal prep, take the chicken off the skewers before reheating.
TO MAKE TATZIKI
place cucumber in a colander. Sprinkle salt and let sit for 15 minutes to release excess moisture.
Press out any remaining moisture from cucumber and place in a small bowl.
Add remaining ingredients to the bowl and mix until combined.
Add salt and pepper to taste.
Refrigerate until it is time to serve.
prep time excludes the soak time necessary for the skewers.
Recipe inspired by America’s Test Kitchen
Keywords: chicken meal prep, chicken souvlaki, paleo recipe, whole 30 recipe