Chicken Souvlaki

Adapted from CooksAid.com

Nutrition Facts

Serving Size	½ of recipe
Calories	499
Total Fat	19 g
Saturated Fat	6 g
Sodium	925 mg
Total Carbohydrate	44 g
Dietary Fiber	3.5 g
Protein	38 g

Servings and Times

Servings	2
Marinating time	1 hour

Ingredients and Preparation

Ingredients	Measures
Fresh thyme	1½ teaspoons (or ¾ teaspoon dried)
Freshly ground pepper to taste
Balsamic vinegar	1 teaspoon
Fresh lemon juice	2 +2 teaspoons
Olive oil	4 + 2 teaspoons
Boneless, skinless chicken breast	½ pound
Heart of romaine lettuce, sliced	½
Medium tomato, sliced into wedges	1
Red onion, sliced	¼
Crumbled Feta	1/3 cup
Kalmata olives, pitted	¼ cup
Plain low-fat yogurt	¼ cup
Garlic clove, minced	½
Cucumber, diced	¼ cup
Dash of salt
Pita breads	2

Directions
Combine thyme, pepper, balsamic vinegar, and 2 teaspoons lemon juice in a small bowl. Add 4 teaspoons olive oil and whisk until incorporated.
Place chicken in a resealable plastic bag and add half of the dressing (about 1 tablespoon). Toss to coat and marinate in the refrigerator for 1 hour.
Combine lettuce, tomatoes, onion, Feta, and olives in a medium bowl. Toss with the remaining dressing.
Combine yogurt, garlic, cucumber, remaining lemon juice, and salt in a small bowl.
Prepare an outdoor grill or indoor grill pan. Remove chicken from marinade and grill for 6-8 minutes on each side, until cooked through. Let rest for 5 minutes and then slice into thin strips.
Grill pita breads for about 1 minute on each side, until warmed.
Spread yogurt sauce over pita bread. Top with the chicken and salad.

Exchanges
3.5 very lean meats; 1 medium-fat meat substitute; 2 fats; 2.5 starches; 1 vegetable.

Side Suggestions: Hummus and Pita Bread

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