halfbakedharvest4.6
Greek Chicken Souvlaki and Rice Pilaf Plates w/Marinated Veggies + Feta Tzatziki.
A fresh and summery greek chicken dish
👥 4 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 25 min🔥 Cook: 25 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●measuring cup
- ●skillet
- ●pan
- ●stove
📝 Preparation Steps
1
In a medium size bowl or glass measuring cup combine the lemon juice, olive oil, balsamic vinegar, smoked paprika, dill, oregano, garlic, salt and pepper. Add the chicken to a gallon size ziplock bag and pour half the marinade over the chicken, toss well, making sure the chicken is completely coated in the seasonings. Place in the fridge. Add the veggies to a bowl and toss with the remaining marinade. Set aside.
olive oil1/4balsamic vinegar2 tablespoonsfresh dill1 tablespoonfresh oregano1 tablespoongarlic (minced or grated)1 clove
2
To make the rice. Heat a 10-12 inch sided skillet over medium heat. Add the butter and orzo pasta. Allow the pasta to get slightly golden and toasted, about ⏱️ 2 minutes. Add the rice and toast the rice another ⏱️ 2 minutes. Add the garlic and cook ⏱️ 30 seconds longer or until the garlic is fragrant. Slowly pour in the chicken broth and bring the mixture to a boil. Once boiling, cover and reduce the heat to a simmer. Simmer for ⏱️ 20-25 minutes.
butter3 tablespoonsgarlic (minced or grated)1 clove
3
Meanwhile, pre heat the grill to medium high heat.
4
Grab your rosemary and strip the herbs away from its woody stem. Thread the chicken onto the rosemary stems (or just use skewers), placing them on a plate as you go.
5
Grill the chicken for ⏱️ 3-4 minutes per side, gently flipping 2-3 times until chicken is cooked through and has light char marks. While the chicken is grilling grill the zucchini and eggplant slices for about ⏱️ 4 minutes on each side, or until tender. Grill the red peppers for about ⏱️ 5 minutes flipping once or twice during cooking. You may also use a grill pan to do this or even just cook everything on the stove. Remove everything from the grill.
red pepper (cut into fourths)2
6
Fluff the rice with a fork and then stir in the kalamata olives, pine nuts and fresh herbs.
pine nuts2 tablespoons
7
Divide the rice among plates or bowls. Add some grilled veggies + tomatoes to each plate and then 1-2 chicken skewers. Sprinkle with feta cheese and serve with warm [pita bread | https://www.halfbakedharvest.com/traditional-greek-pita-bread/] and [Tzatziki | https://www.halfbakedharvest.com/greek-salmon-souvlaki-gyros-with-tzatziki/].
feta cheese (crumbled)4 ounces
Nutrition Facts
calories
665 kcal
fat Content
29 g
serving Size
1 serving
fiber Content
7 g
sugar Content
8 g
sodium Content
1313 mg
protein Content
45 g
cholesterol Content
120 mg
carbohydrate Content
99 g
saturated Fat Content
11 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...