As many of you know, Janet owns Be Well Asheville, and has taught all of our Healthy Entrees cooking classes at UNCA for the past year. Our next series of cooking classes is coming up in October but in the meantime she has been kind enough to offer us this tasty recipe for Chicken Souvlaki with Grilled Zucchini. For more information on Janet visit http://www.bewellasheville.com/. To sign up for our October Healthy Entrees cooking series or to get information on the series see Charlene.
Chicken Souvlaki with Grilled Zucchini
3 T. fresh lemon juice
1 ½ tsp. chopped fresh oregano (or ½ tsp. dried)
1 sprig fresh rosemary (or ¼ tsp. dried)
2 tsp. olive oil
½ tsp. salt
4 minced garlic cloves
½ lb. skinless, boneless chicken breast (cut into 1” pieces)
1 medium zucchini cut into ½”thick chunks
1 large zip lock baggie
Combine the first 5 ingredients in a zip top baggie. Seal and shake to combine. Add chicken to bag, seal and shake to coat. Marinate chicken in refrigerator for at least 30 minutes. Remove chicken from bag and discard the marinade. Grill both the chicken and zucchini in a grill pan (or on skewers) for 8-10 minutes. I like this on the grill, but you can use a grill pan on the stove just as easily.
½ cucumber peeled, seeded and shredded (I like the English ones)
½ c. plain low fat Greek Yogurt
1 T. fresh lemon juice
¼ tsp. salt
1 minced garlic clove
Combine all the above and refrigerate. Serve as a dipping sauce for the chicken.