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Lemon Chicken and Greek Salad Skewers

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Servings: 6
Ingredients Method

Ingredients
  

Lemon Chicken
  • 2 teaspoons extra-virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • ½ teaspoon Dijon mustard
  • 1 garlic clove peeled and minced or crushed
  • 1 teaspoon dried oregano
  • ¼ teaspoon dried thyme
  • ⅛ teaspoon salt
  • ⅛ teaspoon black pepper
  • 1 boneless, skinless chicken breast
Skewers
  • 4 ounces feta cut into 12 bite-sized pieces
  • 1 teaspoon extra-virgin olive oil
  • ¼ teaspoon dried oregano
  • 2 mini cucumbers sliced into 12 pieces
  • 12 grape tomatoes
  • 12 bite-sized pieces red onion
  • 12 bite-sized pieces bell pepper in mixed colours
  • 12 pitted Kalamata olives
  • 12 wooden skewers
Tzatziki
  • ¼ cup Greek yogurt
  • 1 tablespoon grated cucumber
  • 2 teaspoons lemon juice
  • 1 teaspoon finely chopped mint

Method
 

  1. In glass container with fitted lid, whisk together olive oil, lemon juice, mustard, garlic, oregano, thyme, salt, and pepper. Add chicken breast, coating on both sides with the marinade. Seal container and refrigerate for 1 to 2 hours.
  2. When ready to cook, remove chicken from refrigerator and bring to room temperature while you preheat oven to 350°F. Bake chicken for 45 minutes, or until instant-read thermometer registers 165°F. Allow chicken to cool completely and refrigerate to chill for minimum 2 hours.
  3. In small bowl, dress feta with olive oil and oregano. Cut chicken into 12 bite-sized cubes. Assemble skewers by placing pieces of cucumber, tomato, a cube of chicken, red onion, pepper, feta, and olive on each skewer. Pack in airtight container and place in your cooler.
  4. Combine yogurt, grated cucumber, lemon juice, and mint. Add to small Mason jar with lid and pack in cooler or picnic basket. Bring a spoon so picknickers can drizzle the dressing over skewers.