If there’s a protein I will eat right now, it’s chicken.
These chicken skewers with tzatziki sauce hit the spot the other night and now, it’s all I crave. The two just compliment each other so nicely, it’s refreshing and quite comforting.
My protein obsessed husband couldn’t have been happier when I made these chicken skewers, which were both easy and healthy – but mostly because I ate it, which in his mind, that means the baby will come out stronger. Yeah… we’ll see about that.
Before I got pregnant, I couldn’t do dairy, except for some yogurts including Green Valley Organics Lactose-free yogurts.
This yogurt is one of the few things I ate pre-pregnancy AND during. I love the consistency and knowing where it came from [sister farm to with Redwood Hill Farms – Kefir Muffins], makes me feel even better about putting it into my body.
This is one of those dishes you can serve yourself, your family or your guests.
If it’s for entertaining, this would be a great appetizer and your guests would love you for it. I would, at least. Plus, it’s naturally gluten-free. BONUS!
Disclosure: These products were paid/provided for by Green Valley Organics, but my opinions are my own.
Chicken Skewers & Tzatziki Sauce
- 1 large english cucumbers, peeled, seeded and diced
- 2 tablespoons olive oil
- 1/2 lemon, juiced
- 1 teaspoon salt + ground pepper, to taste
- 2 tablespoons fresh dill [dried]
- 2 garlic cloves, minced
- 2 6 oz containers of Green Valley Organics Lactose free plain yogurt
- 4 boneless chicken breast
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried dill
- 1/2 lemon, zested and juiced
- ground pepper
note: skewers are needed for this dish
Absorb as much of the liquid from the cucumbers as possible with a paper towel – press gently.
In a bowl, mix together olive oil, lemon juice, salt, dill, and garlic. Add cucumber and yogurt, mix to combine.
If you don’t want it chunky, you can blend cucumbers, olive oil, lemon juice, salt dill, and garlic in a food processor before mixing into the yogurt.
Place the tzatziki in the fridge and let the flavors marinate for at least an hour.
Cut chicken into bite size pieces. In a ziplock, add chicken pieces, salt, cumin, oregano, dill and lemon juice & zest. Place in the refrigerator and marinate for a 1-3 hours.
Preheat oven to 375 degrees F.
Skewer chicken and place on a non-stick baking sheet. Bake for 16-18 minutes until chicken is cooked through – cooking time may fluctuate depending on how thick the chicken pieces are.
Remove from the oven and place skewers on a serving platter. Serve with tzatziki sauce and enjoy!
September 13 2012