Protein Upgrade | Greek ORGANIC Chicken & Zucchini Chicken Skewers
with Cucumber-Feta Salad
Cooking time
30 minutes
Servings
2/4
Calories
360 /serving
Three things that are guaranteed to take you to Greece: lemon juice, fresh dill and feta cheese. It helps that the chicken is pre-cut and the red onions are pre-sliced, so putting together these hearty keto skewers is a breeze—a Mediterranean breeze!
We will send you:
- 2 Organic chicken breasts (raised without antibiotics by Canadian farmers)
- 2 Green zucchini
- 50g Sliced red onions
- 14g Dill
- 3 Cucumbers
- 60g Feta
- 8 Bamboo skewers
- 10g Paprika & Oregano spices (garlic, paprika, beef bouillon powder (wheat and sulphite), onion, dextrose, oregano, yeast extract, salt, black pepper, canola oil, cellulose, thyme, parsley, cinnamon, nutmeg, citric acid)
- 30ml Lemon juice
Contains: Milk • Sulphites • Wheat
You will need:
Grill pan (or large pan)
Oil
Salt & pepper (S&P)
Olive oil
Total Fat
16 g
Saturated Fat
6 g
Sodium
440 mg
Total Carb
18 g
Sugars
9 g
Protein
37 g
Fibre
4 g
Preparation
Prepare the chicken skewers
- Place the skewers in a shallow bowl; cover with water.
- Medium-dice the zucchini.
- In a large bowl, combine the chicken, zucchini, spices, ½ the lemon juice and S&P.
- Drain the skewers and thread each one with the chicken and zucchini, alternating between each, leaving 1-inch free on the bottom.
Cook the chicken skewers
- In a grill pan (or large pan), heat a drizzle of oil on medium-high.
- Add the chicken skewers* and cook, rotating every few min., 8 to 11 min., until cooked through.
Mise en place
- Place the onions in a bowl of ice water and let sit for at least 5 min.
- Halve the cucumbers lengthwise; cut crosswise into ½ inch pieces.
- Pick the dill fronds off the stems.
- Crumble the cheese.
Make the salad
- In a second large bowl, combine the cucumbers, dill, onions (drain before adding), cheese, remaining lemon juice, a drizzle of olive oil and S&P.
Plate your dish
- Divide the chicken skewers and salad between your plates. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
