Chicken Souvlaki with Greek Salad Recipe

Ingredients

• 4 garlic cloves, minced
• 2 lemon juice
• 4 tbsp olive oil
• 3 tbsp dried oregano
• ¼ tsp salt
• ¼ tsp freshly ground black pepper
• 10.33 lb (600 g) skinless, boneless chicken breast, cut into strips
• 1 medium cucumber, diced
• 2 medium tomatoes, diced, about 14 oz (400 g) in total
• 8 oz (225 g) feta cheese, cubed
• ½ small red onion, diced, about 3½ oz (100 g) in total
• 20 pitted Kalamata olives, about 2 oz (60 g)total, halved
• 2 tbsp flaxseed oil
• 2 cups baby spinach
• ½ cup full-fat Greek yogurt, to serve

1. In a large bowl, whisk together the garlic, lemon juice, 3 tbsp olive oil, 2 tbsp oregano, salt, and pepper. Add the chicken strips and mix together.
2. In a large non-stick sauté pan, heat remaining 1 tbsp olive oil over high heat. Add the chicken and cook for 2 to 3 minutes on each side, until it is cooked through and the juices run clear. Set aside to cool.
3. In a medium bowl, toss the cucumber, tomatoes, feta cheese, red onion, and olives with the flaxseed oil and remaining 1 tbsp dried oregano. Add salt and pepper to taste.
4. To assemble the meals, place a small handful of baby spinach in each of 4 containers. Add a scoop of salad to each, and divide the chicken evenly among the containers. To serve, top each meal with 2 tbsp Greek yogurt.