Greek Chicken Souvlaki Skillet
1 pan meal, easy, quick and savory! My favorite dish to make as it brings me back to my childhood growing up and my mom making this for us quite frequently.
Ingredients
- ¾ cup Lemon Juice
- 2 garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp sea salt
- 1/2 tsp Ground Black Pepper
- 1/4 cup Avocado Oil
- 1 lb Organic Chicken
- 1 Whole Rutabaga
- 1 cup Cauliflower
- 1 cup Bell Peppers
- ⅔ cup Chopped Onions
- topping options: feta cheese, fresh dill, yogurt, tahini, pickled onions
Instructions
- In a large mixing bowl, make the marinade. ¾ cup lemon juice, 2 cloves garlic, minced, 1 tbsp dried oregano, 1 tsp sea salt, ½ tsp freshly ground black pepper, ¼ cup avocado oil.
- Dice chicken into square cubes. Combine with marinade in the large mixing bowl. Let sit.
- Heat large skillet over medium-high heat. Add 2 tbsp avocado oil to the pan. Once heated, add the rutabaga. Let cook for 3 minutes, then flip. Now add the cauliflower, bell peppers, onions, lemon juice, oregano, and a pinch of salt and pepper.
- Toss well to combine in skillet. Arrange in an even layer. Cover with lid. Let cook for 3-5 minutes.
- Add marinated chicken to the pan of veggies. Mix chicken in between veggies in the pan. Let cook for 5-7 minutes. Flip chicken on the other side. Let cook for an additional 5-7 minutes.
- While cooking, make dressing. Combine in a medium mixing bowl, ¼ c tahini, 2 tbsp fresh lemon juice, 1 tbsp apple cider vinegar, 2 cloves garlic (minced), 1 tbsp maple syrup, ¼ cup water, salt & pepper to taste.
- Once chicken is thoroughly cooked, remove the skillet from heat.
- Portion evenly amongst two plates. Top with feta cheese, olives, fresh dill, yogurt, tahini, and pickled onions however you’d like.
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