Beer Can Chicken
115 MIN
25Min
SERVES 4
| Serving Per Recipe: 4 | ||
|---|---|---|
| Amount Per Serving | ||
| Calories 340 | ||
| % Daily Value* | ||
| Total Fat 14g | 22% | |
| Saturated Fat 3g | 15% | |
| Cholesterol 100mg | 53% | |
| Sodium 420mg | 18% | |
| Total Carbs 13g | 4% | |
|---|---|---|
| Dietary Fiber 3g | 12% | |
| Sugars 5g | ||
| Protein 42g | ||
| Vitamin A 15% | ||
| Vitamin C 110% | ||
| Calcium 15% | ||
| Iron 10% | ||
| *Percent Daily Values are based on a 2,000 calorie diet. |
||
Chicken Souvlaki Platter
| 1 package | PERDUE® FRESH CUTS™ Diced Chicken Breast |
| 3 tbsp | olive oil, divided |
| 1 | garlic clove |
| 1 tsp | dried oregano |
| 1/2 tsp | salt |
| 1/4 tsp | black pepper |
| 1 | lemon, zested and juiced, plus extra for serving |
| 1 cup | plain whole milk Greek yogurt |
| 2 tbsp | fresh dill, chopped |
| 1/2 | English cucumber, chopped |
| 1 | medium onion, sliced |
| 1 | medium green pepper, sliced |
| 1 cup | cherry tomatoes |
To the chicken in the plastic tray, add 2 tablespoons olive oil, garlic, oregano, slat, black pepper, and the juice of half of the lemon. Refrigerate and let marinate while you make the yogurt sauce.
In a bowl, mix together the yogurt, fresh dill, cucumber, the lemon zest and remaining lemon juice. Set aside until ready to serve.
Heat a grill pan over medium high heat. Toss the onions, green peppers and cherry tomatoes with the remaining 1 tablespoon of olive oil. Grill the marinated chicken, onion, peppers and tomatoes until the chicken is cooked through and the vegetables are tender. Chicken is done when a meat thermometer inserted in the center reaches 170 degrees F. Transfer to a plate and keep warm
Serve Chicken Souvlaki with the grilled vegetables and yogurt sauce over pita bread or rice. Garnish with extra lemon wedges if desired.
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