Greek Chicken Slouvaki
Serve with a green salad

Serves 4

Souvlaki:
6 tablespoons fresh lemon juice
3 teaspoons chopped fresh or 1/2 teaspoon dried oregano
4 teaspoons olive oil
1 teaspoon salt
8 garlic cloves, minced
1 pound skinless, boneless chicken breast, cut into 1-inch pieces
2 medium zucchini, quartered lengthwise and cut into (1/2-inch-thick) slices
Cooking spray

Tzatziki Sauce:
1 cup cucumber, peeled, seeded, and shredded
1 cup plain low-fat yogurt
2 tablespoon lemon juice
1/2 teaspoon salt
2 garlic clove, minced

To prepare souvlaki, combine the first 5 ingredients in a zip-top plastic bag; seal and shake to combine. Add chicken to bag; seal and shake to coat. Marinate chicken in refrigerator for 30 minutes, turning once.

Remove chicken from bag; discard marinade. Thread the chicken and zucchini, alternately onto each of 4 (8-inch) skewers.

Heat a grill pan coated with cooking spray over medium-high heat. Add skewers; cook 8 minutes or until chicken is done, turning once.

To prepare tzatziki sauce, combine cucumber, yogurt, 1 tablespoon lemon juice, 1/4 teaspoon salt, and 1 garlic clove, stirring well. Serve the tzatziki sauce with souvlaki.

Per Serving: 240 Calories; 7g Fat (26.3% calories from fat); 2g Saturated Fat; 31g Protein; 13g Carbohydrate; 2g Dietary Fiber; 70mg Cholesterol; 921mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Non-Fat Milk; 1 Fat.

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