Chicken Souvlaki With Roasted Veggies

Grilled chicken that’s been marinated in lemon juice, garlic, and oregano. It’s served with roasted veggies and a great greek yogurt tzatziki. An awesome low carb option packed with fresh flavor! 

Calories: 448kcal 
Carbs: 15g 
Protein: 61g 
Fat: 16g

Prep time: about 30 minutes Cook time: about 30 minutes Serves: 5


For the chicken:

3 lbs boneless skinless chicken breast
4 TBSP garlic
1/2 red onion
1 TBSP dried oregano
2 TBSP lemon juice
2 tsp salt
1 tsp pepper

For the roast veggies:

2 red bell peppers
1 pint basket brussels sprouts
1 small head of cauliflower
2 TBSP garlic, minced
1 TBSP balsamic vinegar
Salt and pepper to taste

For the tzatziki sauce:

1 cup plain non-fat greek yogurt
1 tsp minced garlic
1 small cucumber
1 TBSP dried dill
Lemon juice to taste
1 TBSP olive oil
Salt and pepper to taste


Cut the chicken in to a large dice, about 1-2 inch pieces. In a large zip lock bag, combine chicken, 4 TBSP minced garlic, 1/2 of a diced red onion, oregano, juice of one lemon, olive oil, salt and pepper. Marinate in refrigerator for 20 minutes or longer. Longer is better.

While the chicken is marinating, preheat oven to 400F. Wash and cut your vegetables. Spread veggies on foil lined cookie tray that’s been misted with non-stick cooking spray. Brush with 1 TBSP balsamic vinegar and 2 TBSP garlic. Season with salt and pepper and roast for about 10-12 minutes or until done.

Tzatziki Sauce:
Combine ingredients together and mix thoroughly. Store in a separate container.

After the chicken is done marinating, heat grill pan or skillet over medium heat. To skewer or not to skewer? Up to you!